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Oven-Dried Fruit

Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.

  • Yield: Fills one standard baking pan

Source: Martha Stewart Living, September 1998


  • 8 peaches, pits removed, halved or quartered
  • 12 to 14 plums, pits removed, halved or quartered
  • 10 to 11 apricots, pits removed, halved or quartered
  • 10 plumcots, pits removed, halved or quartered
  • 12 figs, halved
  • 2 small bunches seedless grapes, removed from stems
  • 2 tablespoons sugar, or more to taste


  1. Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.

  2. Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.

Cook's Notes

Store dried fruit in an airtight container, frozen, up to 6 weeks; warm frozen fruit in a 200-degree oven until soft, 5 to 15 minutes.

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