Preheat oven to 170º degrees F, and position a baking rack to the center of the oven. Line a rimmed 18” x 13” sheet pan with a silicone baking mat, or silpat.
Place peeled and pitted peaches in a blender and puree until smooth.
Pour peach puree into a large pot on the stove and add honey (if using) and bring to a boil. Reduce heat and let simmer for 5 minutes, stirring occasionally.
Pour puree into the center of the prepared sheet pan and using a spatula spread the puree evenly almost to the edges of the baking mat.
Bake in the oven for 6-8 hours, or until the fruit puree is completely dry to the touch. Let cool completely.
Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Roll up the entire sheet of fruit leather starting from the short side and then cut the leather with kitchen shears into 1” strips, or as desired. Store in an airtight container for a few days, or in the freezer for up to 1 month.
Check out the post for instructions on how to easily peel a peach.
Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you want to make sure this is spread to the correct consistency.
Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.
The peach fruit leather will change color when it’s dehydrated enough. Instead of sticking your finger in the mixture prematurely and causing a hole in it (we may have done this a few times) look to check on the color of the fruit leather first. If it has darkened in color throughout, it is likely done and then you can double check by touching it to see if it’s dry. If the middle is a slightly brighter orange color than you can assume it’s still uncooked in the middle and you should place it back in the oven to continue to dry.