Oven-Dried Fruit with Chocolate and Toasted Almonds

• 4 pears (1 1/2 pounds)
• 4 plums (12 ounces)
• 4 apricots (12 ounces)
• 3 to 4 tablespoons honey
• 8 ounces dark chocolate (at least 70 percent)
• 1 cup raw whole almonds, toasted (page 53)

1. Preheat oven to 225F, with racks in upper and lower positions.
2. Core pears and slice 1/4 inch thick.
3. Pit plums and apricots, and cut fruit into 3/4-inch wedges.
4. Divide between two parchment-lined baking sheets.
5. Drizzle fruit with honey, and toss to coat.
6. Spread in an even layer.
7. Cook until the fruit is shriveled and slightly shiny but still chewy, rotating sheets from top to bottom and front to back halfway through, about 2 1/2 hours.
8. Remove from oven, and let cool completely.
9. Dried fruit can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month (it thaws quickly).
10. Arrange the dried fruit on a platter and serve with chocolate and toasted almonds.
11. (Per Serving)
12. Calories: 385
13. Saturated Fat: 6.2g
14. Unsaturated Fat: 7.9g
15. Cholesterol: 3.5mg
16. Carbohydrates: 52g
17. Protein: 5.8g
18. Sodium: 1.4mg
19. Fiber: 7.8g

honey, chocolate, whole almonds

Taken from www.epicurious.com/recipes/food/views/oven-dried-fruit-with-chocolate-and-toasted-almonds-394134 (may not work)