This fruit leather makes a satisfying energy snack and is delicious in place of chutney on a sandwich (we loved it in a ham and cheese wrap). For an easy hors d'oeuvre, spread 4 tablespoons softened mild goat cheese onto an 8-inch square of leather. Sprinkle the cheese with 1 tablespoon chopped pistachios and tightly roll up leather into a log. Chill the log and slice it into 1/4-inch-thick rounds.
Ingredients
Preparation
Step 1
Preheat oven to 200°F. and oil a 13 x 9-inch baking pan.
Step 2
Pit apricots and coarsely chop. In a 3-quart heavy saucepan cook apricots and sugar over moderate heat, stirring, until sugar is dissolved, about 5 minutes. Cook mixture at a bare simmer, stirring frequently, until thickened, about 40 minutes more. In a blender purée mixture until smooth (use caution when blending hot liquids). Transfer purée to baking pan and spread evenly over bottom.
Step 3
Dry purée in middle of oven until it feels drier but slightly tacky, about 1 hour. Cool leather completely in pan on a rack.
Step 4
Peel leather out of pan and roll up in wax paper. Leather keeps, wrapped in plastic wrap, at cool room temperature 1 month.
