These make a delicious snack on the go, especially because eating a fresh peach in the car can feel daunting. So grab your food dehydrator because once dried, the peaches have many uses. You can chop them up and add a few to cereal and granola, or cook and soften them on low heat in liquid (water, cider) until tender.
Makes about 5 cups
Hands-on time: 20 minutes
Total time: 15 hours 20 minutes
8 to 10 medium peaches
Juice of 1 lemon
1. Prior to handling the peaches, be sure to clean and sanitize your work area. Wash and scrub the peaches with a soft-bristled brush to remove any excess peach fuzz. Halve and pit the peaches.
2. Dehydrating whole halves will take much longer than thinner slices, so if desired, slice the halves into thinner uniform slices, 2 or 3 slices per half. The thinner the slices, the quicker they will dry, but keep them uniform so they will all dry at the same time.
3. Brush the cut surfaces of the peach slices with lemon juice to prevent browning and place them in a food dehydrator. Spread the slices evenly throughout the dehydrator to allow for adequate airflow. Dehydrate at 130º to 140ºF for 10 to 15 hours. The peaches should be dry but still pliable when cool. Test a few pieces to see if they are ready before removing them from the dehydrator.
4. Once cool, store the dried peaches in an airtight container or zip-top bag in the freezer or refrigerator. If you’re planning on storing them for any great length of time, place them in a large open pan after removing them from the dehydrator and let them air-dry for 10 to 12 days, tossing them occasionally. This will allow the moisture in the thickest areas of the slices to slowly dissipate.
5. While this recipe works best with a food dehydrator, you can also dry the peaches in your oven. Preheat the oven to its lowest setting. Thinly slice the peaches and place them on a rack over a baking sheet in the center of the oven. Prop the oven door open slightly with the handle of a wooden spoon to allow moisture to escape. Bake until the peaches are dry, but still pliable, 6 to 12 hours, depending on your oven.