Prep Time: 15 minutes
Total Time: one hour
Ingredients:
Salad oil
two packages (one pound each) frozen unsweetened sliced peaches
About 3-3/4 cups sugar
three envelopes (two Tablespoons total) unflavored gelatin
two teaspoons grated lemon peel
one Tablespoon lemon juice
Preparation:
Oil an 8- or 9-inch square metal pan.
In a 6- to 8-quart pan, preferably 11 inches wide (see Notes), merge peaches and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer, covered, stirring occasionally, until fruit mashes basically, ten to 12 minutes.
Whirl fruit mixture in a blender or food processor, a portion at a time, until smoothly pureed. Return to pan.
Bring to a boil over high heat, stirring often. Stir and boil five minutes. Reduce heat to medium and stir often until mixture is thick to leave a trail when the spoon is drawn across the pan bottom and juices in the trail are beginning to turn a darker gold, 25 to 35 minutes. Without delay, remove from heat.
In a bowl, mix 3-1/2 cups sugar with the gelatin. Add to fruit mixture.
On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to release sweet onto sugar. If it sticks, use a metal spatula, dipped in sugar, to ease from pan. With a long, sharp knife, dipped in sugar to prevent sticking, cut sweet in to 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece with sugar.
Stir lemon peel and lemon juice in to peach mixture, then scrape mixture in to the oiled 8- or 9-inch square pan. Let sweet dry, uncovered, for 16 to 24 hours. It ought to feel firm and not sticky when touched.
Serve candies, or arrange in a container with plastic wrap between layers and seal airtight. Store up to one month at room temperature.
Yield: 49 pieces
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