10 lg Fully ripe peaches
1 c  Sugar

Peel and slice peaches to measure 10 cups. Put peaches in large saucepan.
Add sugar and bring mixture to boil, stirring until sugar is dissolved.
Working in batches, pour mixture into blender or food processor and puree.
Cool to lukewarm. Meanwhile, prepare smooth, level drying surface in full
sunlight. Cover baking sheets, jelly-roll pans or other flat surfaces with
plastic wrap. Pour peach puree onto prepared surface, spread to 18-inch
thickness and let dry in sunlight. Cover with screen to avoid insects.
Drying may take 20 to 24 hours. Bring puree inside at end of day and finish
drying second day. Or set sheets of fruit in baking pans in oven at 150F
and leave door open. Fruit is dry when puree can be peeled off plastic
easily. For storing, roll up leather with plastic wrap. Wrap in more
plastic wrap and seal tightly. Leather will keep at room temperature about
1 month, in refrigerator about 4 months or 1 year in freezer. Tear or cut
into strips to eat.

Note: Other fresh fruits in season, such as strawberries, plums, apricots
and pears, may be substituted for the peaches. Compatible combinations of
fruits also may substituted for a single fruit. Makes about 3 (15- x 10-in)
sheets