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Mini Blender

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Adapted from a recipe at Weelicious.com. 4 ripe, skin-on peaches (1 pound 10 ounces to 2 pounds) 1 tablespoon honey Heat the oven to 225 degrees. Line a rimmed baking sheet with (preferably) a silicone liner or parchment paper. Rinse and pit the peaches, then cut them into large chunks and put them in a blender. Add the honey and puree until smooth, stopping to push down the peach chunks to facilitate blending, if needed. You should have 3 to 3 12 cups of puree. Pour the mixture onto the lined baking sheet, using an offset spatula to spread it evenly into a rectangle about 11 inches by 15 inches. Bake (middle rack) for 3 hours, then stir and re-spread the mixture with the spatula to bring some of the wet under-layer to the top. Bake for 1 to 2 hours more or until the leather is firm and slightly tacky. (Baking times will vary depending on how thinly the mixture is spread and how much moisture the fruit contains.) Cool for several hours at room temperature. When you first take the fruit leather out of the oven, its edges may be a bit dry and crisp.

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