Apricot leather

Wash ‘cots, cut in half to remove pits and put the fruit into your blender. Puree until smooth. Add 1 TBSP honey (optional), 1 TBSP. lemon juice per blender. I like the tartness of apricots, but if you like it sweeter, add more honey. Spray jelly roll pans with cooking spray and pour apricot puree into two large ovals (about 1 ½ c. per oval). Shake tray to smooth out so apricots are less than ¼ inch thick. Bake in oven at 150 for about 6-8 hours. I have a convection oven so I loaded 4 trays in at a time, but if you don’t it will work fine, just take a bit longer. If you’ve got a food dehydrator, this is a good time to pull it out. Once the leather is cooked, no longer sticky to touch (it will still be a titch tacky), pull them out of the oven. Remove the leather from the trays and lay individually on plastic wrap. Roll up like a Tootsie Roll and voila – a yummy, good for you snack. The rolls will keep for a good week or so at room temp, but I put them in a gallon freezer bag and they will store all winter in the freezer.