IllustrationWhy it works: Peach and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 2,308 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Ingredients
Directions
Prepare the peaches
Take strong white lye, hot; dip the peaches a few at a time until the skin will wipe off.
Put them in cold water, changing it two or three times.
Make the syrup
To one pound of peaches, take half a pound of sugar; boil them until soft.
Measure the syrup, and when cold, add an equal quantity of white brandy.
Choosing peaches
Clingstone peaches are the best for preserving in this way.
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. See the original page.
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Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Peach + sugartop 9% of all pairsAroma overlaplowMentioned 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 fruit that softens in the sugar syrup and carries the flavor.
- Sugar
- Sweetens the fruit and, boiled into syrup, helps preserve it.
- Brandy (in the method)
- Adds aroma and flavor, and its alcohol helps preserve the fruit.
The step that matters
Dipping in the hot lye. Lye is a strong alkali that loosens the skin, so dip the peaches a few at a time and check often. Leaving them too long can soften or damage the flesh beneath.
“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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