This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Candied fruits should always be stored in a cool place.
Choose large ripe but firm peaches for this purpose. Peel, and halve. Make a thick syrup with granulated sugar and water, using a cupful of water to each pound of sugar. Place the peaches in this and bring to a boil. Simmer for about five minutes; then remove from fire, and let stand overnight in the syrup. Place over the fire again, and allow the peaches to simmer another five minutes. Skim carefully out on to platters, and place in the sun or in a slow oven until dry. Again bring the syrup to a boil, add the peaches and simmer to the crystal state, then remove the peaches on to platters again, and let dry as before. Before they are quite dry, sprinkle with chopped almonds, or the kernels of the peach-stones can be chopped and used. When completely dry, pack in boxes lined with paraffin-paper, and place a sheet of paper between each two layers. Pears and pineapples may be candied in the same manner.