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Dessert

Frosted Fruits

Peaches coated in egg whites and powdered sugar, dried and filled with granulated sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Frosted Fruits

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

Prepare the peaches

  1. Rub the peaches smooth and carefully remove the pits.

Coat the peaches

  1. Beat the egg whites until frothy.

  2. Dip each peach in the beaten egg whites, then roll in powdered sugar.

Dry and finish

  1. Dry the peaches in the sun until partially dry.

  2. Fill the cavities with granulated sugar, roll again in powdered sugar, and finish drying.

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).

  2. Egg + sugartop 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

Egg whites
Form a thin coating that the powdered sugar sticks to, giving the peaches a frosted finish.
Powdered white sugar
Dissolves slightly on the egg white and dries into a white, sweet frosting layer.
Granulated sugar
Fills the pit cavities, adding sweetness inside the peach.

The step that matters

Drying the peaches until partially dry. The coating must become tacky and set before the second sugar roll. If the peaches are too wet, the sugar slides off or dissolves; drying in sun lets the egg white film firm up so the frosting adheres.

Swap the peach

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

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

Fit is the average pairing score against egg, 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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