By Helen Witty and Elizabeth Schneider
The apple, a cold-weather cousin of the exotic, warmth-loving apricot, makes an equally delicious fruit leather. Preparing the fruit pulp in this way intensifies the flavor and aroma—imagine the sweet fragrance of lightly spiced apple pie concentrated in a thin, shiny strip.
Although we have given a recipe for a single panful, it’s reasonable, because of the long drying time, to make a double amount if you have two pans. It is also reasonable to use a convection oven or dehydrator,