Ingredients
- 3 tablespoons coarsely ground dehydrated peaches
- 1 tablespoon granulated sugar
Instructions
- Look at the dried peach before you grind it. Skin-on pieces give this its colour, but the skin is also the part that refuses to break down and needs the longest run.
- Grind the peach alone first and give it longer than you expect. It goes from chips to flakes quickly, then sits at flakes stubbornly for another half minute before it turns to powder.
- Only then add the sugar and pulse it through. Sugar added early cushions the fruit against the blade and doubles the work.
- Rub a pinch between finger and thumb. It should feel like fine sand with no hard fragments — a fragment will not dissolve in a cake batter and shows up as a brown speck.
- Watch for smearing on the jug wall as you work. Peach is one of the wetter dried fruits, and if it is smearing rather than powdering it needed longer in the dehydrator, not longer in the mill.
- Jarred and kept dark it stays fragrant for four months. Write the date on the lid, because peach sugar looks exactly the same at a year old and tastes of nothing.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 298 kcal | 85 kcal |
| Protein | 2.5 g | 0.7 g |
| Fat | 0.8 g | 0.2 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 72.4 g | 20.5 g |
| sugars | 72.4 g | 20.5 g |
| Fibre | 4.2 g | 1.2 g |
| Sodium | 0 mg | 0 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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