Preheat oven to 170 Deg F/80 Deg C.
Line a baking sheet with Silpat or parchment paper.
Purée all three above ingredients. Strain it.
Simmer the purée on low heat stirring constantly in a thick bottomed pan till just first bubble breaks through. Cool thoroughly.
Divide the purée in two (make two batches). Pour the purée on to the prepared baking sheet. Spread it out evenly with flat based spatula. Break any bubbles that form.
Place the baking sheet in the middle rack. Bake for 3 hours or more or till the fruit pulp is completely set (does not feel wet or damp to touch). Remove from pan and cool it.
Repeat the process for second batch.
Cut the fruit leather into long wide strips. Cut parchment approximately of the same size as the strips.
Place the fruit strip over the parchment paper and roll it out. Tie it with any decorative string.
Note- You can use the puree in one go. The baking time will to approximately 5-6 hours.
