Persian sour fruit leather (Lavashak)

1. Wash, stone and quarter the plums; roughly chop the dried apricots.

2. Cook the plums, apricots and water in a covered pan over low heat for 20-25 minutes until completely broken down.

3. Blend smooth with a stick blender, stir in the lemon juice and a pinch of salt, then keep cooking uncovered, stirring often, until it thickens into a thick, spreadable purée.

4. Line two baking trays with baking paper and spread the purée on them in an even layer about 3-4 mm thick.

5. Dry in a 60-70 °C oven with the door slightly ajar for 6-8 hours until the surface is no longer sticky but still pliable.

6. Let cool, roll up with the baking paper and cut into strips; store in a cool, dry place.

Tip: Lavashak is Iran's favourite sour-salty snack; children love it and adults happily nibble it too. The traditional version contains no sugar; the fruit's own sourness is the point. If you like it sweeter, add 2-3 tbsp honey. Kept airtight, it lasts for weeks.