Peach, Kumquat & Tangerine Fruit Leather - peaches

Method

• Preheat your oven at its lowest setting (in my case, this is 160 degrees F) and line a large rimmed baking sheet or two smaller sheets with parchment paper.
• Skin the peaches and give them a rough chop.
• Mix all of the ingredients together in a food processor or blender until you have a very smooth puree.
• Pour your puree onto the parchment-covered baking sheet(s) and smooth out with a spatula so you have an even layer about 1/4 inch thick.
• Bake your puree in the oven overnight (or about 8-10 hours; if its still not finished by then, flip it over onto another piece of parchment, remove the first sheet of parchment, and bake another couple hours until dry but still pliable).
• You now have delicious, homemade fruit leather!
• Slice into bars with a sharp knife, use a cookie cutter to cut out fun shapes, or stand in the kitchen eating directly from the giant sheet of fruit leather like an animal (I may be guilty of this).
• Either way, be sure to store these with parchment in between so they dont stick together!
• This fruit leather has no preservatives aside from natural sugars so it only keeps for about a week in an airtight container at room temperature, but will keep indefinitely in the fridge.