In a 6- to 8-quart pan, preferably 11 inches wide (see NoteS), combine peaches
and 1/3 cup water. Bring to a boil over high heat, stirring. Reduce heat and simmer,
covered, stirring occasionally, until fruit mashes easily, 10 to 12 minutes.
Whirl fruit mixture in a blender or food processor, a portion at a time, until
smoothly pureed. Return to pan.
In a bowl, mix 3 1/2 cups sugar with the gelatine. Add to fruit mixture.
Bring to a boil over high heat, stirring often. Stir and boil 5 minutes. Reduce
heat to medium and stir often until mixture is thick enough to leave a trail when
the spoon is drawn across the pan bottom and juices in the trail are just beginning
to turn a darker gold, 25 to 35 minutes. At once, remove from heat.
Stir lemon peel and lemon juice into peach mixture, then scrape mixture into
the oiled 8- or 9-inch square pan. Let candy dry, uncovered, for 16 to 24 hours;
it should feel firm and not sticky when touched.
On a board, coat a 10-inch square area with about 1/4 cup sugar. Invert pan to
release candy 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
candy into 49 equal pieces (make 6 cuts lengthwise and 6 crosswise). Coat each piece
Serve candies, or arrange in a container with plastic wrap between layers and
Store for up to 1 month at room temperature.
Yield: 49 pieces
Per piece: 70 cal., 1.3% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0
g sat.); 17 g carbo (0.3 g fiber); 1.1 mg sodium; 0 mg chol.
If pan is narrower than suggested, mixture cooks longer and is darker
in color. Use a pan with a light interior so you can see color changes that indicate