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Dessert

Of Fruits in Brandy

A preserve of fruit steeped in brandy for at least three months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peach and brandy work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 339 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Of Fruits in Brandy

Ingredients

Directions

Prepare

  1. Wash and prepare the fruit, removing any stems or leaves.

  2. Place the fruit in a clean glass jar.

  3. Pour the brandy over the fruit until fully submerged.

Steep

  1. Seal the jar tightly and store in a cool, dark place.

  2. Let the fruit steep in the brandy for at least 3 months before using.

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 + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together339 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

Fruit
Provides the flavour that the brandy slowly takes on during steeping.
Brandy
Acts as a preserving liquid and extracts flavour from the fruit over time.

The step that matters

Keep the fruit fully submerged in the brandy. Fruit exposed above the liquid can spoil or mould, while submerged fruit stays protected by the alcohol during the long steeping period.

“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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