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Dessert

Peach Flavoring Extract

An extract made by infusing peach pit meat with brandy for use in custard or cake.

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

Peach Flavoring Extract

Ingredients

Directions

Make the extract

  1. Combine the peach pit meat and brandy in a jar.

  2. Seal and let it sit for at least 2 weeks to infuse.

Use the extract

  1. Use 1 teaspoon of the extract for each quart of custard or cake dough.

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. Meat + brandytop 26% of all pairs
    Smell alikemoderate
    Cooked together328 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Peach + meattop 31% of all pairs
    Smell alikelow
    Cooked together60 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Peach pit meat
Supplies the almond-like aroma that flavors the brandy during infusion.
Brandy
Acts as the solvent that extracts flavor from the pit meat and keeps the extract stable.

The step that matters

Let the extract infuse for at least 2 weeks. Flavor compounds move into the alcohol gradually, so using the extract early gives a weak, thin flavor. Keeping the jar sealed prevents alcohol from evaporating and keeps the aroma concentrated.

Swap the peach

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

  1. Currantfits better
  2. Figfits better
  3. Raisinfits better
  4. Peachthe original

Fit is the average pairing score against meat, 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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