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Dessert

To Stew Dried Peaches

A sweet stew of soaked dried peaches cooked with brown sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Stew Dried Peaches

Ingredients

Directions

Prepare

  1. Pick out and wash the dried peaches in cold water.

  2. Soak the peaches overnight in a pan with scalding water.

Stew and sweeten

  1. In the morning, drain the peaches, leaving a little water to prevent burning.

  2. Transfer the peaches to a clean saucepan and cook over moderate heat, stirring frequently.

  3. Mash the peaches against the sides of the pan until soft and jam-like.

  4. Once done, mix in a large portion of brown sugar while the peaches are still hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried peaches
Soaking softens the dried fruit so it can stew and mash into a soft, jam-like texture.
Brown sugar
Adds sweetness and a molasses-like flavour to the stewed fruit.

The step that matters

Leaving a little water when draining. Dried peaches stick and scorch easily on a hot pan. Retaining a little liquid keeps them from burning while they cook down and soften.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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