1.

Preheat oven to 170 degrees

2. Special Tools: Dehydrator (optional but recommended)

3. Allergens: No allergens in recipe ingredients

4. Blanch stone fruit in pot of boiling water for 2-3 minutes.

5. Immediately place fruit in an ice water bath.

6.

Peel skin off, cut in half, and remove pits.

7.

Place peeled halves with other fruit and water in medium sauce pan and bring to boil over medium heat.

8.

Reduce heat to low and simmer for 30 minutes, using a potato masher every 5-10 minutes to break up and soften the fruit.

9.

When finished cooking, add flavor extract and blend until smooth.

10.

Pour onto baking sheet lined with a silicone mat or plastic wrap (we recommend the plastic sheet of your dehydrator if you have one).

11. Use a spatula to add thickness to the edges—the edges will dry too fast if they are not slightly thicker than the center (slightly thicken about 30% of the width at the edges).

12.

Bake at 170 degrees for 10-12 hours (watch your pan as you near the finish, your edges may finish cooking first) or dehydrate for 8 hours.

13. Use a pizza cutter to segment the fruit leather into the size of your choosing.

14. Lay out on parchment or wax paper, roll up, and store in an airtight container.