Monday, June 8, 2009

How to remember.

1. Examine the dried fruit for any bad pieces. Checking for bad spots before cooking them is always a good practice. Cut the fruit into small pieces as is appropriate.
2. Take a small bowl and add the fruit to it. Measure enough water, wine or liqueur to cover the dried fruit. Warm the liquid portion in the microwave or a warm-water bath before adding the fruit. It will help the fruit to absorb the liquid.
3. Allow the fruit to rest in the liquid for about 1 hour prior to removing the fruit.
4. Properly clean the fruits and avoid using soap or other harsh products. Simple water should be sufficient. Slice the fruits of your choice into small pieces as is appropriate.
5. Preheat the oven to under 200 degrees if you prefer oven drying. Place the fruits on a window sill if your preferred method is sun drying. However, allow for two to four days for proper dehydration and watch for bugs and adverse weather conditions.
6. Allow your fruit to dehydrate anywhere from six to 16 hours, depending on the level of heat of your method of dehydration. Check your fruit for moisture to determine how long to continue to dehydrate. It should be leathery with no moisture or softness on any of its parts.
7. Repeat steps 1-7 as is appropriate.

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