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 Extract
Ingredients
Directions
Blanch the peach pits.
Pound the blanched pits to a paste.
Add twice the quantity of brandy to the paste.
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.
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Peach + brandytop 12% of all pairsSmell alikemoderateCooked together339 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
- Peach pits
- Provide the characteristic almond-like aroma flavouring the extract.
- Brandy
- Dissolves and carries the aromatic compounds from the pits into a steepable liquid.
The step that matters
Pounding the blanched pits to a paste. Breaking the pit tissue open releases the aromatic compounds that the brandy then extracts. Pieces left whole yield much less flavour.
“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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