Name: How To Oven Dry Fruit
Ingredients: 8 Peaches; Pits Removed, Halved Or Quartered; 12 Plums; To 14, Pits Removed, Halved Or Quartered; 10 Apricots; To 11, Pits Removed, Halved Or Quartered; 10 Plum cots; Pits Removed, Halved Or Quartered; 12 Figs; Halved; 2 bn Seedless Grapes; Removed From Stems, Small Bunches; 2 tb Sugar; Or More To Taste

The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Fruits, Info/how to, Low fat	1	Servings

INGREDIENTS

8		Peaches; Pits Removed, Halved Or Quartered
12		Plums; To 14, Pits Removed, Halved Or Quartered
10		Apricots; To 11, Pits Removed, Halved Or Quartered
10		Plum cots; Pits Removed, Halved Or Quartered
12		Figs; Halved
2	bn	Seedless Grapes; Removed From Stems, Small Bunches
2	tb	Sugar; Or More To Taste

INSTRUCTIONS

Each quantity below fills one baking pan. Any fruit to be dried should be
ripe but still firm. Store dried fruit in an airtight container, frozen, up
to six weeks; warm frozen fruit in a 200F oven until soft, 5 - 15 min.
Heat oven to 225F. Line a baking pan with parchment paper. Arrange fruit,
cut sides up, spaced 1/2 - 1" apart, on paper. Sprinkle 1 Tbsp 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 - 4 hrs. If juices start to run, baste with
juices every hour. Transfer pan to a cooling rack; remove from pan while
still warm.
Recipe by: Martha Stewart Living Sept 1998
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Sep 16,
1998, converted by MM_Buster v2.0l.

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