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Dessert

Dried Peaches

A method of drying peaches by oven baking and later rehydrating them in water.

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 ↓

Dried Peaches

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the peaches

  1. Pare, halve, and remove the stones from the peaches.

  2. Lay the peaches cut side up on earthen plates.

  3. Sprinkle with sugar.

Dry and store

  1. Place in a 350°F (175°C) oven with the door open.

  2. Turn the peaches 2 or 3 times a day.

  3. When dry but not hard or scorched, pack in jars and cover closely.

Rehydrate and serve

  1. When ready to use, place in a saucepan, cover with warm water, and let stand on the back of the stove for several hours.

  2. Sweeten to taste and let boil for only a few minutes.

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
Provide the fruit that dries down into a chewy, concentrated product.
Sugar
Adds sweetness and helps preserve the peaches as they dry.

The step that matters

Drying until dry but not hard or scorched. Too little drying leaves the fruit spoilage-prone, while too much heat or time hardens or scorches it. Turning the peaches helps them dry evenly and avoids scorching on one side.

“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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