If you're drying in a dehydrator or oven, the flies won't be a problem. They won't go into the hot air blowing or seeping out of the propped oven door.
If sun-drying it might be an issue. Can't say for sure as I don't do it.

I don't see a problem with waiting either. I've dryed canned pears and they're great.

Deanna

I have also had good luck freezing my candied fruit without drying. I like it more moist, but I don't see any reason why you couldn't freeze the fruit and dry it later in the season, if you wished.

Carol

Deanna: I wondered about oven drying. I use Peter Greweling's method from Chocolates & Confections and he only mentions air drying. Since the fruit is now completely sugar saturated I am somewhat worried about caramelization with exposure to even low heat. I wish I had a dehydrator.

Carol: I never thought of the freezer! I will be using this in centers for molded chocolates later so I do need to dry it, but stashing it in the freezer in the meantime is brilliant. Since the syrup is now at 78 brix I was worried about crystallization - I am seeing some already.

Thanks to you both!
Elaina