Skip to main content
Dessert

Peaches, Apricots and Grated Pineapple Frozen in the Can

Fruit from a tin is frozen with ice and salt, then served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Peach and cream work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 721 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Peaches, Apricots and Grated Pineapple Frozen in the Can

Ingredients

Directions

Freeze the fruit

  1. Place the tin can of fruit in a deep pail or tub.

  2. Pack the can with ice and salt, using two measures of ice to one measure of salt, for three hours.

Serve

  1. Open the can with a can opener and carefully remove the fruit onto a serving dish.

  2. Surround the fruit with whipped cream and serve.

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 + creamtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Fruit (in the method)
Provides the sweet, flavourful base that freezes into the dessert.
Ice
Chills the can so the fruit freezes, as salt lowers the melting point of the ice.
Salt
Mixed with ice to lower its temperature, letting the brine freeze the fruit.
Whipped cream
Adds richness and a light, creamy contrast to the cold, frozen fruit.

The step that matters

Packing the can with ice and salt. Salt dissolves in the melting ice and lowers its temperature below the freezing point of plain water, so the can gets cold enough to freeze the fruit. The ratio of two parts ice to one part salt is what drives that chilling, so too little salt leaves the fruit only partly frozen.

“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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes