Why it works: Peach and wine work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 218 recipes. Both carry hexanal, which smells green, grassy. The science ↓
Peach Jelly
Ingredients
Directions
Cut the peaches in half and remove the pits.
Prepare the jelly using the same proportions as for wine jelly, incorporating 1 cup of wine.
Once the jelly is almost cool, pour it over the peaches arranged on a decorative dish.
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 + winetop 14% of all pairsSmell alikemoderateCooked together218 recipes
Shared aroma: hexanal (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peaches
- Provide the fruit flavour and the main body of the dessert.
- Wine
- Supplies the liquid and flavour that the jelly sets around the fruit.
The step that matters
Pouring the jelly once it is almost cool. If the jelly is too hot it can soften the peaches and run off, while if it has cooled too far it may begin to set before it covers the fruit evenly.
“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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