From Marx Rumpolt, Ein New Kochbuch, the chapter on sorts of preserves
Take peaches/ peel and cut them apart/ and do the pit remove/ sprinkle them on both sides with white sugar/ that is pounded small/ lay it again on a clean sieve/ that is fine new/ lay the peaches therein/ and cover it with a thin veil/ set in the sun/ that the maggot do not reach it/ and look at it often/ so will it dry fine from the sun/ so you can store it/ and fine dry on the table set it.
8 ripe peaches
Wash peaches. Peel by plunging into boiling water for a minute, then plunging into ice water. Cut in half, remove the pit, and cut each half into two-three slices. Sprinkle sugar on both sides. Lay on a screen (I admit, I used my dehydrator, since my mundane work schedule prevents me from "Looking at it often" to keep the pests away.) Let it dry and store till you wish to serve it forth.
The sugar preserved the color surprisingly well. The final product was a bit tougher than I had hoped, but was very flavorful.