1-First, rinse the apricots, cut them in half, and remove the pits, then place them cut-side-up on a baking sheet and bake at 400˚F for 15 minutes. Let them cool until they’re warm enough to handle, as this step breaks down the fibers for easier blending and enhances the flavor.

2-Next, transfer the apricots to a blender or food processor in batches and blend until you have a smooth puree.

3-Once you have your puree, pour it into a large bowl and stir in the sugar until it’s fully incorporated, adjusting based on taste for the right sweetness level.

4-For drying, you have two options: spread the puree to a thickness of 1/8” to 1/4” on parchment paper or plastic wrap on baking sheets and leave it in the sun for 1-2 days until it’s no longer sticky, or for oven drying, spread it on a parchment-lined cookie sheet and bake at 200˚F for 3 to 3.5 hours. Make sure not to put it in the oven while preheating to avoid burning.

5-After drying, cut the fruit leather into strips with the backing still attached, then roll them up for easy storage.