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Dessert

Delaplane Peach Sauce

A preserved peach sauce made by boiling peaches with vinegar and sugar, then jarred with cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peach and clove match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 280 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Delaplane Peach Sauce

Ingredients

Directions

Prepare the peaches

  1. Dip the peaches quickly in boiling water.

  2. Rub gently to remove the fur.

  3. Put the peaches in a kettle with enough water to cover them.

  4. Boil gently until a clean straw penetrates easily to the stone.

  5. Remove the peaches from the water.

  6. Drain them on a platter.

  7. Stick one clove in each peach.

Make the syrup

  1. Pour out one pint of the cooking water and reserve it.

  2. Add the vinegar and sugar to the remaining water.

  3. Bring the mixture to a boil.

  4. Let it boil for ten minutes.

  5. Add the peaches to the boiling liquid.

  6. Heat through.

Jar and seal

  1. Lift the peaches into jars.

  2. Pour the boiling liquid over them until the jars overflow.

  3. Seal the jars with rubber bands and metal or glass tops.

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 + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together280 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vinegar + clovetop 15% of all pairs
    Smell alikemoderate
    Cooked together10,386 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peach + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together348 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. 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

Ding-stone peaches
Provide the fruit, which softens during gentle boiling and becomes tender enough to eat in the sauce.
Vinegar
Adds acidity that sharpens the flavor and balances the sweetness of the sugar.
Sugar
Adds sweetness and, dissolved in the liquid, helps form the syrup that flavors and preserves the fruit.

The step that matters

Boil gently until a clean straw penetrates easily to the stone. Boiling too hard can break the peaches apart, while stopping early leaves the flesh firm. A straw test shows when the fruit is evenly tender all the way to the pit.

Swap the clove

How well each one fits the dish's main ingredients (peach, vinegar, sugar):

  1. Cinnamonfits better
  2. Peppermintfits better
  3. Gingerfits about as well
  4. Clovethe original

Fit is the average pairing score against peach, vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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