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Peaches, Vol-au-vent of

A puff pastry vol-au-vent filled with stewed peaches and syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Peaches, Vol-au-vent of

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the pastry

  1. Roll out the puff pastry to 1¼ inches thick, cut to fit the dish.

  2. Bake in a 400°F (200°C) oven until risen and lightly colored, about 25 minutes.

  3. Remove the lid and scoop out the inside of the pastry.

Fill and serve

  1. Stew the peach halves in syrup until tender but unbroken.

  2. Place the peaches into the vol-au-vent.

  3. Boil the syrup quickly until thick, then pour over the peaches.

  4. Serve the vol-au-vent on a neatly folded napkin.

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 + syruptop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Puff pastry
Its laminated layers puff up in the oven to form a light, flaky shell.
Peaches
Provide the sweet, juicy fruit filling that softens during stewing.
Syrup
Sweetens and moistens the peaches while thickening into a glaze when boiled down.

The step that matters

Boil the syrup quickly until thick. Rapid boiling evaporates water and concentrates sugar, so the syrup thickens into a glaze rather than thinning the filling. Overboiling can turn it sticky or caramelized.

“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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