Peaches - how to do !?

[olpe]

olpe I make peaches partly from the Admin recipe. I had 8 kg of nectarines. I cut the small ones into halves and filled them with syrup from the plums (I did it the day before), after adding more sugar there. It stood for a day, drained and laid out to dry. I cut large mango peaches into 4 parts, sprinkled them with sugar and then follow the Admin recipe. But I won't do that anymore. The peaches sprinkled with sugar stood outside at night (it is cold there at night), and in the morning I found that the top layer had almost fermented and fluffy mold had appeared. There was not much juice in this case. I had to throw out the entire top row, and poured the rest with boiling syrup, cooked for 5 minutes, chilled and also on the dryer. I put it to dry today at 9 am. I just took off all the trays and I had to break each piece, as if twisting it. The peaches are very fleshy, the edges are already well dried, and the middle is completely wet. It turns out that the pieces are boiled, not dried. Those that are thinner (I have already taken a sample) are very tasty. I think the end result will be good. By the way, the plum also had to be "turned out" - I had a very large renklod, fleshy. And I will also store in jars under vacuum lids and partly in the refrigerator. It would be a place, the whole plum would be kept there, very well stored. But dried peach chips are awesome. Already eaten, there is nothing to store

My version of dried peaches. I also make crumbs out of them (grind in a blender) and add to the dough or cream, it turns out very tasty!

I also dried peaches, but without the skin and pretreatment. The result is wonderful chips. Children, and not only them, ate for a sweet soul, they even had to hide in order to save something for the winter))) I did not process them with any syrup, because I took my drying with me to Moldova, and there the peaches are so sweet that the fingers stick together when you eat them, and the juice flows to the elbows)))

I really liked your version of the crumb, I will definitely store it partially next year. And space is saved and convenient for baking. Irina, thanks for the idea !!!

I also dried peaches, but without the skin and pretreatment. The result is wonderful chips. Children, and not only them, ate for a sweet soul, they even had to hide in order to save something for the winter))) I did not process them with any syrup, because I took my drying with me to Moldova, and there the peaches are so sweet that the fingers stick together when you eat them, and the juice flows to the elbows)))
I really liked your version of the crumb, I will definitely store it partially next year. And space is saved and convenient for baking. Irina, thanks for the idea !!!

Thank you. By the way, I also have Moldavian peaches, very sweet, so I also dried them without additional processing.

Why was the skin removed?

Why was the skin removed?

To be honest, I couldn't even imagine how else. Apparently, in childhood, when I ate without skins, I was spoiled)))

To be honest, I couldn't even imagine how else. Apparently, in childhood, when I ate without skins, I was spoiled)))

I also took off the skin as a child, it seemed to me that it was pricked. But when you dry it, you don't feel it. And they say that it is in the peel of fruits that there are many vitamins. So try next time with sandpaper, it won't get any worse

So try next time with sandpaper, it won't get any worse

I will definitely do it next season according to your advice. Thanks again !!!

I will definitely do it next season according to your advice. Thanks again !!!

It's my pleasure