Fruit leathers

So, as I mentioned in the excess apricots thread, I've started making lots of fruit leathers. Anyone here have preferences/tips for best results? There's a fair amount of good literature on experimentation for ideal textures etc that I've been reading/following (for example, re: apricots). So far we've had the best luck with pure fruit puree (no added sugar) + 3g of pectin per 1kg of puree, dried for 14-15hr at 55C. We have a bounty of figs that we're processing now, and will try the same approach but I'd love to know if anyone here has specific ideal conditions.