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Dessert

Bkandied Peaches

Peaches soaked, peeled, simmered in sugar syrup, finished with brandy, and preserved in jars.

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

Bkandied Peaches

Ingredients

Directions

Prepare the peaches

  1. Soak peaches in hot soda-water until the skin loosens.

  2. Rub off the skin with a coarse cloth.

Make the syrup

  1. Make a syrup by boiling sugar with water.

  2. Add peaches to the boiling syrup and cook for 5 minutes.

  3. Remove peaches and boil the syrup for 15 minutes until thick.

  4. Stir in brandy.

Jar and seal

  1. Pour the hot syrup over the peaches in glass jars.

  2. Seal the jars tightly.

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.

  1. Peach + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Large freestone peaches
The fruit itself, which softens and becomes tender as it cooks in the syrup.
White sugar
Sweetens the fruit and, boiled into syrup, thickens the liquid and helps preserve the peaches.
Brandy
Adds aroma and flavour and helps preserve the fruit in the finished syrup.

The step that matters

Boiling the syrup until thick. The syrup must reach a thick, concentrated state; boiling drives off water and dissolves sugar, which thickens the liquid and helps preserve the peaches in the jars.

Swap the peach

How well each one fits the dish's main ingredients (sugar, brandy):

  1. Vanillafits better
  2. Apricotfits better
  3. Raisinfits better
  4. Peachthe original

Fit is the average pairing score against sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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