½ tsp. lemon juice1 cup pitted and diced fresh apricots ¼ cup white sugar

Preheat the oven to 150, or the lowest setting you have. Combine the lemon juice, apricots and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth. Cover a 9”x9” pan or cookie sheet with a layer of plastic wrap. Pour the pureed fruit onto the plastic and spread evenly to within 1” of the edge. Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until the puree has dried and is no longer sticky. Once dry, you can cut it into strips and store in an airtight container.

Adapted from All Recipes.com