Serves: 16Hands-on: 5 minutesDifficulty: Medium
- 10 ripe peaches (2½ to 3 lbs.)
- 1 cup sugar
- Bring a saucepan filled with water to a boil. Add the peaches, in batches, blanch for 30 seconds, then transfer to cold water with a slotted spoon. Remove from the water, slip off the skins, and slice the peaches, discarding the pits. You should have about 10 cups.
- Mix the peaches and sugar together in a large saucepan. Bring to a boil, stirring until the sugar is dissolved. Boil for 3 minutes, then pour into a blender. Whirl until smooth. Let cool to lukewarm.
- Meanwhile, prepare a smooth, level drying surface in full sunlight. Cover baking sheets with sides with parchment paper. Spread the purée ¼" thick on the prepared surfaces. You can make 4 sheets each 12" by 15". Let dry outdoors in the sunlight. Drying may take up to 3 days depending on the temperature and humidity. Bring the pans inside at the end of each day. The fruit is fully dry when the purée can easily be peeled off the parchment paper.
- For storing, roll up the leather in the parchment paper. Wrap in plastic wrap and seal tightly. (The leather will keep at room temperature for up to 1 month, in the refrigerator for up to 4 months, or in the freezer for up to 1 year.)