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Dessert

Peach Leather

Peach leather is a dried fruit product made by cooking peaches with sugar and sun-drying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Peach Leather

Ingredients

Directions

Prepare the purée

  1. Cut the ripe peaches into pieces.

  2. Cook the pieces until soft enough to rub through a strainer.

  3. Combine the peaches with very little sugar, about 2 pounds for a full kettle (or none for better drying).

  4. Cook the mixture a little longer.

Dry and finish

  1. Spread the mixture very thinly on large baking sheets designed for drying fruit.

  2. Place the sheets in the hot sun to dry.

  3. After four days, check if they are dry enough to remove.

  4. Cut the dried leather into thin strips.

  5. Roll the strips up with white sugar.

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 + 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

Ripe peaches
Provide the fruit base, flavour and the pulp that dries into the leather.
Sugar
Adds sweetness and helps the leather stay pliable; less sugar dries more firmly.

The step that matters

Spreading the mixture very thinly. A thin, even layer dries evenly and quickly, reducing the risk of spoilage or a sticky center. Thick spots stay moist and may not dry through.

“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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