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Dessert

Peach Butter

A preserve made by cooking dried peaches with sugar, pressing through a fruit press, and sealing in sterilized jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Peach Butter

Ingredients

Directions

Prepare the peaches

  1. Cook the dried peaches until tender.

  2. Mash the peaches and rub through a sieve or press through a fruit press.

  3. Press through the can of peaches.

Cook and jar

  1. Add the sugar and cook slowly for 2 hours, stirring to prevent burning.

  2. Pour into sterilized jars and seal.

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
Provide concentrated peach flavor and body that thickens into a spreadable butter.
Sugar
Adds sweetness and, as it cooks down, helps give the butter its thick, glossy body.
Canned peaches
Add extra moisture and soft peach pulp to the purée.

The step that matters

Cooking slowly while stirring. Sugar-rich fruit scorches easily on the bottom of the pan. Slow cooking with frequent stirring evaporates water gradually and keeps the sugars from burning.

“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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