Your new favorite summer snack!
Drain peaches. Place in a blender and puree.
On a silicone mat if using your oven, or on your dehydrator fruit leather tray or parchment paper spread mixture just until it is no longer transparent.
Wash raspberries. Place in a blender and puree. Taste puree and add a little honey starting with a teaspoon if the mixture is tart.
Drizzle mixture evenly over peach puree that has been spread out. Using a spatula, swirl the raspberry puree into the peach puree.
Set oven to lowest temp, prop open with a wooden spoon and bake 6-8 hours - checking at 4 hours. If using a dehydrator set to medium heat and dry for 8-10 hours, checking at 6 hours.
Remove leather from tray or mat, cut into strips, and roll with parchment paper. Store in an airtight container up to 2 weeks.