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To Preserve Clingstone Peaches

This recipe preserves clingstone peaches by sugaring and boiling them with cracked kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

To Preserve Clingstone Peaches

Ingredients

Directions

Prepare the peaches

  1. Remove the stones from the peaches without damaging them.

  2. Peel the peaches.

  3. Place the peeled peaches in a bowl with 1 pound of sugar and let sit for 2 hours.

Cook

  1. Combine the peaches and sugar in a kettle.

  2. Boil until clear, skimming frequently.

  3. Add the cracked peach kernels to the mixture.

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

Clingstone peaches
Provide the fruit that forms the body and flavor of the preserves.
Sugar
Draws water out of the fruit and preserves it while adding sweetness and body.

The step that matters

Boil until clear, skimming frequently. Boiling thickens the syrup as water evaporates and sugar concentrates. Skimming removes foam and impurities that would otherwise cloud the preserves and dull their color and flavor.

“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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