Name: Peach Brandy
Ingredients: 6 large peaches, sliced; 1 quart brandy; kernels from peach stones; 3 ounces rock candy

Why it works: Peach and brandy work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 339 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peach Brandy

Ingredients

6 large peaches, sliced
1 quart brandy
kernels from peach stones
3 ounces rock candy

Directions

Make the infusion

Combine sliced peaches and brandy in a large jar.
Add the kernels from the peach stones and rock candy.
Seal the jar and let it stand for 6 weeks.

Strain and bottle

After 6 weeks, strain the mixture and bottle it.

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.

Peach + brandytop 12% of all pairs

Smell alikemoderate

Cooked together339 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 main fruit flavor and aroma as they steep in the spirit.
Brandy: Acts as the solvent that extracts flavor from the fruit and kernels over time.
Rock candy: Adds sweetness to balance the spirit and fruit.

“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.