Name: Peaches in Brandy
Ingredients: Perfect peaches; Syrup (for scalding); Very pale or white brandy

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

Perfect peaches
Syrup (for scalding)
Very pale or white brandy

Directions

Split peaches in half and scald them in syrup.
Remove the skins and simmer the peaches gently in the same syrup for 5 minutes.
Set the peaches aside in a pan with their syrup until the next day.
Carefully arrange the peaches in wide-mouthed jars.
Boil down the syrup to a sugar-like consistency.
Add an equal amount of brandy to the syrup and let it cool.
Pour the cooled syrup and brandy mixture over the peaches.
Seal the jars tightly and store them in a cool place.

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.

Peach + brandytop 12% of all pairs

Smell alikemoderate

Cooked together339 recipes

Shared aroma: beta-damascenone (apple, rose).
Peach + syruptop 19% of all pairs

Smell alikelow

Cooked together210 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + brandytop 22% of all pairs

Smell alikelow

Cooked together561 recipes