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Italian Confectioner

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peach and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Italian Confectioner

Ingredients

Directions

  1. Prick the peaches with a large needle.

  2. Soak them in cold water, then blanch in the same water until soft.

  3. Remove from water and place in cold water again.

  4. Drain the peaches and arrange them in an earthen pan.

  5. Cover with syrup boiled to a little thread consistency.

  6. The next day, drain the syrup, boil it a bit more, and add fresh syrup if needed.

  7. Repeat this process on the third day.

  8. On the fourth day, drain the peaches and boil the syrup to a large pearl consistency.

  9. Add the peaches to the syrup and boil once more, skimming well.

  10. Transfer the peaches to dry pans for storage.

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 + syruptop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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