Oven Dried Cherries Food

OVEN-DRIED CHERRIES

Steps:

• Preheat oven to 200 degrees. Line a baking sheet with a silicone baking mat or parchment paper, then place an oven-safe wire cooling rack over top.
• Remove the pits and stems from the cherries, and space them evenly on the wire rack.
• Place in the oven for six hours.
• Remove and allow to cool completely on the wire rack.
• Transfer for an airtight container to store.

OVEN-DRIED FRUIT

Steps:

• 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.
• 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.

OVEN-DRIED CHERRIES

Steps:

• Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.
• In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.
• Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.

CHOPPED CHERRIES OVEN DRIED

Steps:

• You may chop the cherries or cut each cherry in half.
• Place the cherries on baking trays or on trays in a dehydrator.
• Set oven 180* or 200*. Turn twice during the drying period.
• Should be dry in 6 to 8 hours, depending on how many cherries on each tray.
• Cool. Pack in Ziplock bags.
• Add cornstarch to bag and shake to mix.