1kg pitted peaches (fresh, frozen, or tinned — it really doesn’t matter)
2 springs Thyme (lemon thyme, sweet basil, or shiso are also all very tasty)
1 Tbsp honey (not usually necessary if using tinned).
add all ingredients to a sheet pan and roast at 180 degrees Celsius until caramelised. Blend with a stab mixer, food processor, or blender until smooth. Taste mixture and add more honey if desired, bitter and sour flavours are accentuated in drying.
Spread evenly over baking sheets and dry in a dehydrator at 50-70 degrees Celsius until there are no more tacky bits.
Will store for 12-24 months in an air tight container. If your leather is very crispy after drying leave flat and at room temperature it for a day or 2 and it should soften.
While exploring the Tasman Peninsula in the late summer we visited our favourite honesty box on Fire Tower road. Peaches were in season and we picked up a kilo. They were perfectly ripe and absolutely delicious so we decided to capture this sample of summer in the form of sweet snacks.
Sapphire and Sommelier 