Hey Rich,
have you ever tried making Fruit Leather? I've used Peaches, Plums.
I've never had a loquat not sure what the texture is...
the Recipe is from the LA Times Cookbook from about 15 years ago. Here
ya go!

Yield: 3 sheets
10 lg Fully ripe peaches
1 c Sugar

Peel and slice peaches to measure 10 cups. Put peaches in large
saucepan. Add sugar and bring mixture to boil, stirring until sugar is
dissolved. Working in batches, pour mixture into blender or food
processor and puree. Cool to lukewarm. Meanwhile, prepare smooth, level
drying surface in full sunlight. Cover baking sheets, jelly-roll pans
or other flat surfaces with plastic wrap. Pour peach puree onto
prepared surface, spread to 18-inch thickness and let dry in sunlight.
Cover with screen to avoid insects. Drying may take 20 to 24 hours.
Bring puree inside at end of day and finish drying second day. Or set
sheets of fruit in baking pans in oven at 150F and leave door open.
Fruit is dry when puree can be peeled off plastic easily. For storing,
roll up leather with plastic wrap. Wrap in more plastic wrap and seal
tightly. Leather will keep at room temperature about 1 month, in
refrigerator about 4 months or 1 year in freezer. Tear or cut into
strips to eat. Note: Other fresh fruits in season, such as
strawberries, plums, apricots and pears, may be substituted for the
peaches. Compatible combinations of fruits also may substituted for a
single fruit. Makes about 3 (15- x 10-in) sheets