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Dessert

Preserved Peaches

Preserved peaches are fruit pieces boiled with sugar and water, then jarred with the syrup.

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

Ingredients

Directions

Prepare the peaches

  1. Pare the peaches and cut them into halves or quarters.

  2. Crack the stones and remove the kernels, breaking them into pieces.

  3. Put the peaches, parings, and kernels into a preserving kettle with a little water.

  4. Boil until tender.

  5. Remove the peaches.

  6. Spread them on a large dish to cool.

  7. Strain the liquid through a bag or sieve.

  8. Measure the juice.

Make the syrup

  1. Add 1 pound of sugar for each pint.

  2. Combine the juice and sugar in the kettle with the peaches.

  3. Boil slowly for half an hour.

  4. Skim constantly.

  5. Remove the peaches.

  6. Place them in jars.

  7. Pour the warm liquid over them.

Seal and cool

  1. Let the jars cool.

  2. Seal the jars with brandy 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 softens and becomes the preserved main ingredient.
Loaf sugar
Sweetens the juice and helps preserve the fruit by drawing out water.

The step that matters

Skim constantly. Foam and impurities rise to the surface while the syrup boils slowly. Removing them keeps the preserved liquid clear and clean-tasting.

“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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