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Peaches in Brandy

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

Peaches in Brandy

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Choose peaches that are just before ripening.

  2. Wipe off the fuzz with a cloth.

  3. Prick each peach with a small fork to the stone.

  4. Place the peaches in water.

  5. Heat the water on moderate heat until nearly boiling.

  6. When the peaches soften to the touch, transfer them to cold water.

  7. Let them stand for 15 minutes.

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

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