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 Marmalade
Ingredients
Directions
Prepare the fruit
Peel and remove the stones from the peaches.
Briefly immerse them in boiling water, then drain.
Pass the peaches through a sieve to obtain the pulp.
Make the syrup
Weigh the pulp and for every pound, measure out 12 ounces of loaf sugar.
Clarify the sugar and boil it until it reaches the feather stage.
Cook and pot
Add the pulp, reduced to half, and mix well.
Boil for five minutes, then transfer to pots.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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
- Peach pulp
- Provides the fruit flavour and the bulk of the marmalade.
- Loaf sugar
- Sweetens the preserve and, once boiled to concentration, helps it set.
The step that matters
Boiling the sugar to the feather stage. Sugar must reach a specific concentration to help the marmalade set. If it is under-boiled, the preserve stays loose; if over-boiled, it becomes stiff and can turn grainy as it cools.
“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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