Peaches Dried with Sugar
Ingredients
Directions
Prepare
Peel yellow peaches and cut them from the stone in one piece.
Allow two pounds of sugar to six pounds of fruit.
Make the syrup
Make a syrup of three-quarters of a pound of sugar and a little water.
Put the peaches in the syrup a few at a time and let them cook gently until quite clear.
Dry and pack
Take the peaches up carefully onto a dish and set them in the sun to dry.
Strew powdered sugar over the peaches on all sides, a little at a time; if any syrup remains, remove it to fresh dishes.
When the peaches are quite dry, lay them lightly in a jar with a little sugar sifted between the layers.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar
- Sweetens the fruit and, in the syrup, draws water out of the peaches while they cook.
- Peaches (in the method)
- Form the dried fruit; they soften in the syrup and shrink as their water evaporates in the sun.
The step that matters
Cook the peaches gently in the syrup. Gentle heat lets sugar slowly penetrate the fruit and keeps it whole. Rapid boiling breaks the peaches apart and makes them tough or ragged rather than clear and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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