Candied Peach Slices

I like to experiment in the kitchen, always looking for one more great dish or food product that will go on to become a family favourite.  As I was preparing the peaches for canning sliced peaches, I decided to prepare extra for drying.  Fruits and most vegetables to be dehydrated must be blanched first to destroy enzymes that can cause spoilage during the drying stage and storage.

I blanched about the equivalent slices of three large peaches then puréed in a food processor and poured onto the fruit leather tray.  Once dried this is rolled as a fruit roll or can be dried a little crisper to be powdered.  The end result is in the large jar.

I lightly cooked the remaining peach slices in a light syrup then spooned the slices using a slotted spoon onto lightly oiled dehydrator trays.  Cooking in the syrup rather than blanching in water gives a candied effect.  The slices were dried at 135ºF (58ºC) until no moisture beads showed when the fruit was bent in half.  The slices were removed from the trays, packed into mason jars and vacuum sealed for storage.

Candied peach slices are a lovely addition in the pantry.  They can be used as a snack, an ingredient in trail mix or simply presented by themselves in a fancy bowl on a buffet table when entertaining.  These are sure to be a hit with the kids!

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