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Dessert

Peach Tapioca

A baked dessert of tapioca, peaches, sugar, and salt, served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and peach 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 ↓

Peach Tapioca

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

  1. Soak the tapioca in water for 2 hours.

Bake and serve

  1. Add the sugar, salt, and halved or quartered peaches.

  2. Cook in a 350°F (175°C) oven until the tapioca is transparent and jelly-like and the peaches are soft, about 1½ hours.

  3. Serve with cream.

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. Sugar + peachtop 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

Pearl tapioca
Thickens the liquid and turns clear and jelly-like as its starch gelatinizes during cooking.
Sugar
Sweetens the dish and balances the tartness of the peaches.
Peaches
Provide the fruit flavor and become soft and tender as they cook.

The step that matters

Soaking the tapioca. Soaking hydrates the pearls so they cook evenly and become fully translucent. Skipping or shortening the soak can leave hard centers and an uneven, cloudy texture.

“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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