A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Take them up carefully on a dish. Strew powdered sugar over them on all sides, a little at a time. If any syrup is left, remove to fresh dishes.
Preserved exactly as written in the original source
Peel yellow peaches, cut them from the stone in one piece
Allow two pounds of sugar to six pounds of fruit
Make a syrup of three-quarters of a pound of sugar and a little water
Put in the peaches, a few at a time, and let them cook gently until quite clear
Take them up carefully on a dish and set them in the sun to dry
Strew powdered sugar over them on all sides, a little at a time
If any syrup is left, remove to fresh dishes
When they are quite dry, lay them lightly in a jar with a little sugar sifted between the layers
Modern guidance to help you succeed with this vintage recipe
Sugar acts as both a preservative and moisture regulator through osmosis, drawing water from the peach cells while preventing microbial growth. The initial syrup poaching gently cooks the fruit while the high sugar concentration prevents cell walls from collapsing completely, maintaining the peaches' shape. Sun-drying or low-heat dehydration removes enough moisture to create a stable, shelf-stable preserve while concentrating the fruit's natural sugars and flavors.
This is inherently a make-ahead preserve. The entire process takes 2-4 days from start to finish. Once dried and stored properly, these candied peaches will keep for several months in a cool, dark place.
Layer the completely dried peaches in clean, dry glass jars with powdered sugar sifted between each layer. Store in a cool, dark, dry place for up to 6 months. Check periodically for any signs of moisture or mold; if the peaches become sticky, they need additional drying time. Once opened, use within 2-3 months for best quality.
AI-generated tips from Chef Cecil's culinary database
This is inherently a make-ahead preserve. The entire process takes 2-4 days from start to finish. Once dried and stored properly, these candied peaches will keep for several months in a cool, dark place.
Layer the completely dried peaches in clean, dry glass jars with powdered sugar sifted between each layer. Store in a cool, dark, dry place for up to 6 months. Check periodically for any signs of moisture or mold; if the peaches become sticky, they need additional drying time. Once opened, use within 2-3 months for best quality.
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