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In a food processor, puree the apple chunks with the brown sugar until the mixture resembles chopped nuts.
Put the water in a small Pyrex bowl and sprinkle in the gelatin. Let stand for 5 minutes, then set the bowl in a small saucepan filled with a little simmering water and let the gelatin dissolve.
Once the gelatin has dissolved, slowly add it to the apple puree and mix well.
Shape the puree into a ball and place it on a large sheet of plastic wrap. Gently flatten it with your hand into a square shape.
Place another sheet of plastic wrap on top and gently roll out the puree into a thin, squarish sheet, about 1/16th of an inch thick. (You should be able to see through it when it is held up to the light).
Rest the wallpaper on a wire rack and carefully remove the top sheet of plastic wrap. Let stand in a warm place to dry out.
After eight hours or so turn the wallpaper over, gently remove the bottom sheet of plastic wrap, and let dry again.
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This wallpaper needs to be made a day or two before serving to allow it to dry out. It will keep easily for a week and can be rolled up for storage. You can also make apricot wallpaper. For this substitute 5 ounces dried apricots for the apples, omit all other ingredients, and skip the second and third steps.
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