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From Marx Rumpolt, Ein New Kochbuch, the chapter on sorts of preserves Nim Pfersig/ shel un schneidt sie voneinander/ und thu den kern herauss/ bestrau sie auf beyden seiten mit weissem Zucker/ der klein gestossen ist/ legs wiederum auff ein saubers Sib/ das fein new ist/ leg die Pfersig darein/ und bedecks mit einem duennen schleyer/ sez in die Sonn/ dass die Maden nich dazu kommen/ und sehr es offt amb/ so wirts fein trucken von der Sonnen/ so kanstdu es auffheben/ und fein trucken auff ein Tisch geben. My translation: 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. My version: 8 ripe peaches 1/3 cup white sugar 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. Comments: The sugar preserved the color surprisingly well. The final product was a bit tougher than I had hoped, but was very flavorful.