4 cups (1 L) chopped (unpeeled) peaches or nectarines, (about 5)
2 tbsp (25 mL) granulated sugar
In blender or food processor, puree peaches with sugar until smooth to make about 3 cups (750 mL).
Pour puree into deep saucepan and bring to boil; reduce heat and simmer, stirring often, for 30 minutes or until reduced by half. Let cool to room temperature. Line 2 baking sheets with foil; grease foil. Spread 1/4 cup (50 mL) of the puree into each of the six 6-inch (15 cm) circles of foil. Bake in 175ºF (80ºC) oven for 2 to 3 hours or until no longer sticky in center, rotating pan halfway through.
Transfer fruit leather on plastic wrap or foil to rack; let stand, uncovered, at room temperature overnight or until completely dry. Roll up in plastic wrap and store in refrigerator for up to 2 weeks.