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Dessert

Dried Peaches

A method of drying peaches by boiling them in a sugar syrup and allowing them to soak and dry.

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 ↓

Dried Peaches

Ingredients

Directions

Prepare and cook

  1. Peel the peaches and place them in water as you finish each one.

  2. In a pot, combine half of the sugar with the water to make a thin syrup.

  3. Add the peaches to the boiling syrup and cook until they look clear.

  4. Remove the peaches from the syrup.

  5. Pit the peaches.

  6. Boil the peaches until very tender.

  7. Drain the peaches on a sieve.

Candy and soak

  1. In another pot, boil the remaining sugar until it reaches a candy stage.

  2. Add the peaches to the syrup.

  3. Let the peaches soak for two days.

Dry

  1. Spread the peaches on dishes.

  2. Store them until dry.

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 flesh that softens in syrup and dries into the finished fruit.
Sugar
Sweetens the fruit and draws water out, helping the peaches keep as they dry.

The step that matters

Boil the remaining sugar to a candy stage. The sugar's concentration controls how much water the peaches lose and how well they keep. Stopping short leaves the syrup too thin, while overcooking makes it too hard and stiff to coat 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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