assorted fruit, such as cherries, peaches, apricots, strawberries and blueberries
dipping chocolate (or tempered chocolate)
confectioners' sugar, to coat

Dry fruit in food dehydrator or in oven at 180°F with door propped open till fruit is chewy. Chill fruit in freezer till very cold.

Melt dipping or tempered chocolate in microwave till very liquid. Using a bamboo skewer, pierce fruit and dip several times completely in the chocolate allowing to cool in between each dip. Place on wax paper to completely. Place back in freezer to chill more.

Drizzle melted chocolate in the hole made by the skewer.

Warm slightly and roll in confectioners' sugar.

Submitted by: Sam Campbell