Skip to main content
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
Jump to recipe ↓

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 syrup

  1. For each pound of sugar, combine it with ½ cup of water in a pot and stir until dissolved.

  2. Heat the mixture over medium heat until it boils.

Cook the peaches

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

  2. Add the peaches and boil gently until they turn a clear, uniform color, turning them with a skimmer as needed.

  3. Once clear, remove each peach half with a spoon and spread them on flat dishes to cool.

Pack and finish

  1. Boil the syrup until thick, then place the peaches in jars and pour the syrup over them.

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 becomes tender and clear as it cooks in the sugar syrup.
White sugar
Forms the thick syrup that preserves the fruit and gives it sweetness.
Water
Dissolves the sugar so it can form an even syrup before boiling.

The step that matters

Boil the peaches gently. Boiling vigorously can break the fruit apart and make it mushy. Gentle heat lets the peaches turn clear and hold their shape while the sugar slowly penetrates them.

“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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes