Name: Stewed Peaches
Ingredients: peaches; sugar

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 ↓

Stewed Peaches

Oven, in the book's wordsA moderate oven

Ingredients

peaches
sugar

Directions

Prepare

Peel the peaches without dividing them.
For every pound of peaches, add half a pound of sugar.
Place the peaches and sugar in a preserving kettle without any water.

Cook and serve

Boil until the peaches are tender.
Serve immediately for dessert with bread and butter or cream.

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.

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

Peaches: Form the main fruit body, softening as they cook into a tender stewed dish.
Sugar: Adds sweetness and draws juice out of the fruit to form a syrup.

“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.