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Braudied Peaches

A preserved peach dish made by boiling peaches in syrup and adding brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brandy and peach work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 339 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Braudied Peaches

Ingredients

Directions

Poach the peaches

  1. Pierce the peaches with a fork and pare them without halving.

  2. Make a thin syrup with sugar and water to cover the fruit, boiling until the peaches can be pierced easily.

  3. Remove the peaches with a skimmer and pack them in quart glass jars.

Make the rich syrup

  1. Make the syrup rich and boil it for 15 minutes.

  2. Add 2 tablespoons of brandy for each quart of peaches.

Pack and seal

  1. Pour the hot syrup over the peaches, filling the jars to the top and seal.

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. Brandy + peachtop 12% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Brandy and sugar barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Peaches
The firm fruit that softens in the syrup and forms the body of the dish.
Sugar
Sweetens the syrup and thickens it as it boils down.
Brandy
Adds aroma and a warm, spirited flavour to the fruit.

The step that matters

Poach the peaches only until they are easily pierced. Boiling the peaches too long in the syrup makes the flesh soft and mushy, so they lose their shape in the jars. Stopping once a fork passes through easily keeps them intact while the syrup still penetrates the fruit.

Swap the peach

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

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

Fit is the average pairing score against brandy, sugar. 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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