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Dessert

Preserved Peaches, No. 2

Preserved peaches are peaches cooked in a sugar syrup and stored in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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, No. 2

Ingredients

Directions

Prepare the peaches

  1. Weigh the peeled and pitted peaches.

Cook and drain

  1. In a preserving kettle, combine the sugar with water to make a syrup and bring it to a boil.

  2. Add the peaches to the boiling syrup and cook until they are tender and clear.

  3. Remove the peaches with a slotted spoon and place them on flat dishes, avoiding crowding.

Thicken the syrup and jar

  1. Boil the syrup until it thickens and becomes clear, skimming off any scum.

  2. Fill jars two-thirds full with peaches, then pour the boiling syrup over them.

  3. Once cooled, cover the jars with branded tissue paper.

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 in the syrup.
Sugar
Sweetens the fruit and, dissolved in water, forms the syrup that preserves it.

The step that matters

Boil the syrup until it thickens and becomes clear. Boiling concentrates the sugar syrup so it thickens and can preserve the fruit. Skimming removes scum that would otherwise cloud the syrup and spoil the jars.

“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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