Oven-drying is a slow, gentle cooking process that uses dry heat to extract the water from fruit. Left in the oven for several hours at a low temperature, the fruit does not burn but shrinks and shrivels bit by bit as the water evaporates. As the outside of the fruit dries, the inside turns soft and chewy. Although pears, plums, and apricots are used here, any combination of stone fruit, berries, or other fruit can be dried in a similar way.

　　

Ingredients

serves 8

　　4 pears (1 1/2 pounds)

　　4 plums (12 ounces)

　　4 apricots (12 ounces)

　　3 to 4 tablespoons honey

　　8 ounces dark chocolate (at least 70 percent)

　　1 cup raw whole almonds, toasted (page 53)

　　

Step 1

Preheat oven to 225°F, with racks in upper and lower positions. Core pears and slice 1/4 inch thick. Pit plums and apricots, and cut fruit into 3/4-inch wedges. Divide between two parchment-lined baking sheets. Drizzle fruit with honey, and toss to coat. Spread in an even layer.

　　

Step 2

Cook until the fruit is shriveled and slightly shiny but still chewy, rotating sheets from top to bottom and front to back halfway through, about 2 1/2 hours. Remove from oven, and let cool completely. Dried fruit can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month (it thaws quickly).

　　

Step 3

Arrange the dried fruit on a platter and serve with chocolate and toasted almonds.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 385

　　

Step 6

Saturated Fat: 6.2g

　　

Step 7

Unsaturated Fat: 7.9g

　　

Step 8

Cholesterol: 3.5mg

　　

Step 9

Carbohydrates: 52g

　　

Step 10

Protein: 5.8g

　　

Step 11

Sodium: 1.4mg

　　

Step 12

Fiber: 7.8g

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