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Dessert

Compote De Peches

A peach compote made by boiling peaches, removing skins, and simmering them in a sugar syrup.

From an old cookbook · modernised transcription
By Frances Crawford · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and peach are a kitchen classic. They rank in the top 17% of all ingredient pairs, and 2,308 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

Compote De Peches

Ingredients

Directions

Prepare the peaches

  1. Take seven or eight peaches, full-grown but not ripe, split them in half and remove the stone.

  2. Put the peaches in boiling water for a minute, and take them out when you can remove the skin.

Make the syrup and serve

  1. Make a syrup with a glass of water and a quarter of a pound of sugar.

  2. Skim the syrup clear, then put the peaches in it and simmer gently until they are done.

  3. If there is too much syrup, reduce it.

  4. When the peaches are arranged in the compotier, pour the syrup over the fruit.

By Frances Crawford. 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. See the original page.

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.

  1. Sugar + peachtop 17% of all pairs
    Aroma overlaplow
    Mentioned 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
The main fruit, providing the flavor and soft, tender texture of the compote.
Sugar
Sweetens the fruit and syrup, and thickens the syrup as water cooks off.

The step that matters

Simmer the peaches gently. A hard boil can break the soft fruit apart and make the syrup cloudy. Gentle simmering cooks the peaches through while keeping them whole and the syrup clear.

“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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