2 cups frozen dark sweet Cherries
1 cup applesauce
1 tbsp pure Honey
Thaw cherries about 5 minutes.
Puree the cherries, applesauce and honey in a blender until smooth.
Line your Excalibur Dehydrator tray with a Paraflexx® sheet.
Spread the puree evenly onto trays keeping it approximately 0.3cm to 0.6cm thick throughout. Keep fruit leather puree about 5cm from the edges to avoid any run-off.
Dry at 52°C for 6-8 hours or until leathery.