This turned out to be remarkably simple. We turned on our oven as low as it would go - about 200° for us - and spaced the cooking racks evenly apart. We covered a few baking sheet with silpats and parchment (not enough silpats to go around!), and spread the fruit out in an even layer. To see if it made a difference, we tried drying some of the fruit directly on the baking sheet and another batch with the fruit suspended over the baking sheet on a wire cooling rack.
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