1 (16 oz.) can apricots (liquid included)
1 lb. pears, cored, peeled, and sliced
1 lb. apples, cored, peeled, and sliced
1 tbsp. lemon juice
1 tbsp. honey

Place all ingredients in blender; blend to puree. Line 2 or 3 cookie sheets with plastic wrap or spray with non-stick vegetable spray. Spread puree evenly, leaving a 1 inch wide border all around. Dry in oven at lowest possible temperature (under 200 degrees) until no longer moist and sticky. Peel off plastic wrap; roll up. Slice at intervals and wrap in plastic wrap to store.