4 peaches, sectioned (and peeled, if you wish)
1 tsp. citric or ascorbic acid
1/3 cup water
Combine acid and water, dip slices in just enough to coat.
Shake off excess liquid and place slices on racks which have been lightly coated with vegetable oil.
Set dryer to 145 F. and process 16-20 hours, or until fruit is dry but not brittle. Remove and store for up to 6 months.