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 ↓
Canned Peaches
Ingredients
Directions
Prepare
Select fully ripe peaches, peel, and remove the seed.
Weigh the fruit and prepare a syrup with the sugar and water.
Cook and can
Boil the peaches in the syrup just long enough to heat them through.
Scald the can and place it in a pan of boiling water.
Fill the can with the fruit and syrup, press the cover on tightly, and seal immediately.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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, which softens gently in the syrup and gives the preserve its flavour.
- Sugar
- Sweetens the fruit and, dissolved in the water, forms the syrup that covers the peaches.
The step that matters
Seal immediately after filling. Hot fruit and syrup must be sealed while still hot so the can cools under vacuum; a delay lets air in and the contents may spoil.
“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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