These were pierced with a fine needle, and simmered gently for an hour in sugar syrup. After draining, I dried them out in a 170 degree f. oven on parchment paper lined trays for seven hours. The result is somewhere between a sundried tomato and a glace cherry. Pretty good. They still have enough moisture to keep them from being overly chewy.
The next batch I will confit in sugar syrup, leaving them to soak overnight in syrup before repeating the simmer/soak until I reach a candied appearance. That will be more of a hassle. I think. We'll see.