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Dessert

Conerved Peaches or Pears

Preserved peaches or pears are fruit preserved in sugar syrup, dried, then rolled in sugar and jarred.

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 ↓

Conerved Peaches or Pears

Ingredients

Directions

Prepare

  1. Peel the peaches or pears.

  2. Prepare a syrup by dissolving 1 pound of sugar in water.

Cook

  1. Boil the fruit in the syrup for about 30 minutes.

Dry and pack

  1. Spread the fruit on dishes and dry it in the hot sun.

  2. Once dry, roll the fruit in sugar and pack it in 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.

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 or pears
Provide the main body, flavor, and texture of the preserve.
Sugar
Sweetens the fruit and, in the syrup and coating, helps preserve it by limiting spoilage.

The step that matters

Drying the fruit thoroughly in the sun. Removing water from the fruit slows microbial growth and spoilage. If the fruit is still moist when packed into jars, it is more likely to spoil, so it should be fully dry before packing.

“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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