| 1 | Peel and slice peaches to measure 10 cups. |
| 2 | Put peaches in large saucepan. |
| 3 | Add sugar and bring mixture to boil, stirring until sugar is dissolved. |
| 4 | Working in batches, pour mixture into blender or food processor and puree. |
| 5 | Cool to lukewarm. |
| 6 | Meanwhile, prepare smooth, level drying surface in full sunlight. |
| 7 | Cover baking sheets, jelly-roll pans or other flat surfaces with plastic wrap. |
| 8 | Pour peach puree onto prepared surface, spread to 18-inch thickness and let dry in sunlight. |
| 9 | Cover with screen to avoid insects. |
| 10 | Drying may take 20 to 24 hours. |
| 11 | Bring puree inside at end of day and finish drying second day. |
| 12 | Or set sheets of fruit in baking pans in oven at 150f and leave door open. |
| 13 | Fruit is dry when puree can be peeled off plastic easily. |
| 14 | For storing, roll up leather with plastic wrap. |
| 15 | Wrap in more plastic wrap and seal tightly. |
| 16 | Leather will keep at room temperature about 1 month, in refrigerator about 4 months or 1 year in freezer. |
| 17 | Tear or cut into strips to eat. |
| 18 | Note: other fresh fruits in season, such as strawberries, plums, apricots and pears, may be substituted for the peaches. |
| 19 | Compatible combinations of fruits also may substituted for a single fruit. |
| 20 | Makes about 3 (15- x 10-in) sheets |
