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Dessert

Baked Peaches

Peaches are baked, then sealed with boiling syrup in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Baked 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 ↓

Baked Peaches

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the peaches

  1. Scald and skin the peaches.

  2. Cut the peaches in halves.

  3. Pack the peach halves into fruit jars as full as possible.

Bake

  1. Set the jar covers on loosely and place the jars in a baking pan with about 1 inch of warm water.

  2. Bake in a moderate oven at 350°F (175°C) for 20 minutes until the peaches are soft.

  3. Meanwhile, make a syrup by combining 10 cups of water with 8 cups of sugar.

Seal the jars

  1. Remove the covers and put on rubber seals.

  2. Fill the jars with boiling syrup.

  3. Seal the jars.

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
The main fruit, which softens during baking and gives the dish its flavor.
Sugar
Sweetens the syrup and helps the fruit keep its flavor and shape.

The step that matters

Fill the jars with boiling syrup. Hot syrup and hot fruit help drive air out of the jar. As the contents cool, they contract and pull a partial vacuum that helps the seal hold.

“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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