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Dessert

Frozen Peaches

A frozen preserve made by sugaring sliced peaches, mashing them, adding cold water, and freezing until solid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Frozen Peaches

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 ↓

Frozen Peaches

Ingredients

Directions

Prepare the peaches

  1. Sprinkle the sliced peaches with sugar and let them stand for 2 hours.

  2. Mash the peaches finely.

Mix and freeze

  1. Add cold water to the mashed peaches and mix well.

  2. Freeze the mixture until solid.

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.

Photo for illustrative purposes only · Contact us to use it

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
Supplies the main fruit flavor, body and moisture for the preserve.
Sugar
Sweetens the fruit and lowers the freezing point, keeping the texture softer when frozen.

The step that matters

Standing the peaches in sugar. Resting the peaches in sugar for two hours draws out their juice and dissolves the sugar into it. That syrup keeps the frozen result softer and less icy. Skipping the rest leaves grainy sugar and a harder texture.

“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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