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Peach Fritters

Peach fritters are fried peach halves coated in a sweet batter, served with a creamy butter-sugar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Peach Fritters

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Fritters

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches.

  2. Split each peach in two.

  3. Remove the stones.

  4. Dust a little powdered sugar over the peaches.

Dip and fry

  1. Dip each piece in the batter.

  2. Fry the dipped pieces in hot fat until golden.

Make the sauce

  1. Whisk the butter in a saucepan until creamy.

  2. Gradually add the sugar while whisking.

  3. Beat the yolks of two eggs.

  4. Add nutmeg, cold water, and rum.

  5. Stir this mixture into the lukewarm batter.

  6. Heat the mixture gradually.

  7. Stir constantly until smooth and creamy.

  8. Serve.

Make the batter

  1. Beat the yolks of three eggs.

  2. Add milk, salt, and flour.

  3. Mix until combined.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  4. Peach + rumtop 10% of all pairs
    Smell alikemoderate
    Cooked together84 recipes

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

  5. Peach + nutmegtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Peaches
The main fruit, providing the flavour and juiciness of each fritter.
Eggs
Yolks add richness and help the mixture set smooth and creamy when gently heated.
Flour
Forms the structure of the batter that coats the peaches and holds them together while frying.
Butter
Adds fat for richness and a smooth, creamy texture.
Sugar
Adds sweetness and helps the fried coating brown.
Milk
Adds moisture and loosens the batter for an even coating.

The step that matters

Heat the yolk mixture gradually and stir constantly. Egg yolks thicken and set as they heat. Heating slowly while stirring keeps the mixture smooth and creamy, because rapid heat can scramble the yolks into lumps.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter, egg, nutmeg, rum, milk, flour):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Peachthe original

Fit is the average pairing score against sugar, butter, egg, nutmeg, rum, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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