Skip to main content
Dessert

Peach Sauce

A sauce made from canned peaches, maraschino, kirsch, and almond extract, heated until hot but not boiling, served with hot puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Peach and cherry match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Peach Sauce

Ingredients

Directions

Make the sauce

  1. Press the canned peaches through a sieve with their liquid.

  2. Add maraschino, kirsch (or cherry bounce), and almond extract.

  3. Heat the mixture until very hot, but do not let it boil.

Serve

  1. Serve with hot puddings.

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 + cherrytop 1% of all pairs
    Smell alikestrong
    Cooked together177 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Cherry + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together672 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Peach + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Canned peaches
Provide the main fruit flavour and body of the sauce.
Maraschino
Adds a sweet, cherry-like aroma and flavour.
Kirsch
Adds a sharp fruity aroma that lifts the sweetness.

The step that matters

Heat until very hot without boiling. Boiling can make a fruit sauce thin, dull, or change its fresh flavour, so heating just until very hot keeps it smooth and bright.

“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.

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesCherry PuddingCherry Pudding108 recipesPeach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipes