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Dessert

Preserved Peaches

A method of preserving peaches in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Preserved Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches, cut them in halves, and remove the stones.

  2. Weigh the peaches and measure out an equal amount of sugar.

  3. Place the sugar and peaches in a preserving kettle with a little water.

  4. Crack some of the peach stones and add the stones to the kettle.

Cook the peaches

  1. Stew slowly and skim often until the peaches are clear.

  2. Remove the peaches to a platter.

  3. Boil the syrup until thick, then strain it over the peaches.

Pack and cover

  1. When cold, place in glasses or jars and cover with papers dipped in alcohol.

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 fruit that is softened and preserved in the sugar syrup.
Sugar
Preserves the fruit and, once boiled, thickens the syrup into a rich coating.

The step that matters

Stew slowly and skim often. Gentle simmering keeps the peaches whole while they turn clear as sugar slowly replaces their water. Skimming removes foam and impurities so the syrup stays clean and clear.

“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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