Name: Peach Mould
Ingredients: 6 peaches; 1 ½ oz. gelatine; 1 pint water; ⅓ cup maraschino liqueur; 6 oz. sugar

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 Mould

Ingredients

Directions

Prepare

Boil the peaches and sugar in the water until tender.
Soak the gelatine in a little cold water.
Rub the peaches through a sieve over the soaked gelatine.

Set and serve

Add the maraschino liqueur and a few drops of carmine.
Pour the mixture into an ornamental border mould.
Turn out when set and garnish with whipped cream using a piping bag and large rose tip.

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.

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

Gelatine: Sets the peach purée into a firm mould that holds its shape when turned out.
Sugar: Sweetens the peaches and balances their natural tartness.
Peaches: Provide the main flavour and body of the mould once cooked and sieved.
Maraschino liqueur: Adds a distinctive cherry-almond aroma and extra sweetness.

The step that matters

Rub the peaches through a sieve over the soaked gelatine. The gelatine must be fully dissolved into the warm purée and the mixture kept smooth. Lumps or undissolved gelatine leave the set mould grainy or weak, so stir well while the purée is still warm.

“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.