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Dessert

Peach Meringue

A baked dessert of mashed peaches topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Peach Meringue

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 ↓

Peach Meringue

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fruit

  1. Peel and mash the peaches.

  2. Place the mashed peaches in a baking dish.

  3. Sprinkle 3 tablespoons of sugar over the peaches.

Make the meringue and bake

  1. Whip the egg whites and add the remaining sugar.

  2. Pour the meringue over the peaches.

  3. Bake in a 400°F (200°C) oven until slightly browned.

  4. Serve with a sauce.

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).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Peach + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 base and moisture under the topping.
Sugar
Sweetens the fruit and helps the meringue stay glossy and stable.
Eggs
Whites whip into a foam that sets into the meringue topping.

The step that matters

Whip the egg whites and add the remaining sugar. Egg whites must be whipped to stiff, glossy peaks so the meringue holds its shape and bakes into a light, set topping rather than a runny layer.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Peachthe original

Fit is the average pairing score against sugar, egg. 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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