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Peach and Pear Preserve Stock

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and pear match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 114 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peach and Pear Preserve Stock

Ingredients

Directions

  1. Peel the peaches and pears.

  2. Blanch the fruit in boiling water for 8 minutes.

  3. Chill the fruit in cold water.

  4. Fill a can or stone jar with the fruit and cover with water.

  5. Process No. 10 cans for 25 minutes, 2-gallon stone jars for 40 minutes, and 3-gallon stone jars for 50 minutes at 212°F (100°C).

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 + peartop 1% of all pairs
    Smell alikestrong
    Cooked together114 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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