1 pound sugar
4 pounds peach puree
Directions:
Wash peaches. Dip into boiling water briefly, one at a time, until skins can be removed. Remove pits and process peaches in a food processor or blender to a pulp.
Cook pulp in a heavy bottomed pan over very low heat (or use a Crock-Pot), stirring often to avoid sticking.
When the fruit thickens, stir in the sugar. Continue cooking, uncovered, until a heavy consistency is obtained.
If desired, 1/2 Tablespoon of ascorbic acid (Fruit Fresh) may be added during the last 2 to 3 minutes of cooking. Remove from heat and spread on a silicone baking sheet (like Silpat) or use wax paper, or spread on an oiled marble slab.
If the humidity is low and the sun is out, this can be covered with cheesecloth and air dried in the sun. It may take several days, so bring it in at night to avoid condensation. Although the peach leather can be air dried, best results are obtained by drying in a food dehydrator.
When the fruit leather is dry, roll it up in plastic wrap or wax paper and store in air-tight bags or in jars in a cool dark place.
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