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Frozen Peaches

A preserve made by freezing crushed peaches with sugar, water, and mashed peach seed paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Frozen Peaches

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 ↓

Frozen Peaches

Ingredients

Directions

Prepare

  1. Carefully prepare the peaches and crush them finely.

  2. Boil the water and sugar for a few minutes.

Make the syrup

  1. Add the nut meats from the peach seeds, mashed to a paste, and strain the mixture.

Freeze and ripen

  1. Once cold, stir in the crushed fruit and freeze slowly.

  2. Repack the mixture and let it ripen for an hour or two.

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.

Photo for illustrative purposes only · Contact us to use it

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

Peaches
Provide the main fruit flavour and the body of the preserves.
Sugar
Sweetens the preserves and keeps them soft rather than icy when frozen.
Peach seeds
Their nut meats add a subtle almond-like aroma to the fruit.

The step that matters

Cool the syrup fully before adding the fruit. Stirring crushed fruit into warm syrup would begin to cook it and soften its fresh flavour and texture. Waiting until the mixture is cold keeps the fruit fresh and lets it freeze evenly.

“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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