1 can (46-ounce) can pineapple juice
12 to 16 Washington nectarines
Pour pineapple juice into a large bowl.
Wash and slice nectarines 1/4 -inch thick into the bowl of juice.
Arrange slices on dryer trays or cookie sheets.
Dry in a 135°F oven for 10 to 15 hours or until pliable but not sticky depending on desired texture.
Makes 5 servings.
Recipe provided courtesy Washington State Fruit Commission