Oven Dried Fruit Recipe

Ingredients

8 peaches, pits removed, halved or quartered 

12 to 14 plums, pits removed, halved or quartered 

10 to 11 apricots, pits removed, halved or quartered 

10 plumcots, pits removed, halved or quartered 

12 figs, halved 

2 small bunches seedless grapes, removed from stems 

2 tablespoons sugar, or more to taste 

Preparation

Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you’re drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit’s tartness, add more sugar.

Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.