*  Exported from  MasterCook  *
                               Fruit Leather
 Recipe By     : From U. S. Dept. of Agriculture
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Recipe In Instruction Area
 Any type ripe fruit (apricots, apples, grapes, berries,
 pineapple, oranges, pear, peaches, plums or tropical fruit or
 combinations). Apples and Concord grapes should be cooked
 until tender and made into sauce first. For fruits that tend
 to darken, add 1 tablespoon lemon or lime juice per quart of
 fruit. Additional sugar for other fruits are optional.
 Prepare fruit as for table, removing stones, pits, seeds and
 peel as desired.
 Cut fruit in chunks and place in blender to puree. Line
 cookie sheet or drying tray with Saran or waxed paper (pan must
 have edges). Pour puree 1/4-inch deep onto sheet. Distribute
 evenly by tilting pan. Do not use spatula or knife. When all
 spaces are covered, the right amount of puree has been applied.
 Set oven at lowest setting (140 degrees). Position pan in oven and
 crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
 Properly dried fruit leather will be barely sticky to
 the touch (test the center) and it will peel easily from Saran.
 After loosening the edge and peeling Saran back an inch, roll
 Saran and Fruit Leather in one piece in a loose roll (or cut
 into individual pieces). It can be stored for 30 days at room
 temperature, months in refrigerator or years in the freezer.
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