Why it works: Peach and milk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓
Peach Meringue
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the peaches
Peel and quarter the peaches, removing the stones.
Place the peaches in a suitable baking dish and sprinkle with sugar.
Make the meringue
Cover the peaches with the beaten egg whites.
Bake in a 400°F (200°C) oven until the egg whites are a delicate brown.
Remove from the oven and cool, then refrigerate or place in a cool area.
Make the custard and serve
In a separate bowl, whisk the egg yolks with the milk, sweeten, and add flavoring.
Cook the mixture in a custard kettle, stirring gently to prevent curdling.
Once cool, pour the custard into a glass pitcher and serve with the meringue.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Peach + milktop 10% of all pairsSmell alikemoderateCooked together781 recipes
Shared aroma: phellandrene (minty).
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Peach + sugartop 17% of all pairsSmell alikelowCooked together2,308 recipes
Shared aroma: beta-damascenone (apple, rose).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and milk barely smell alike, yet cooks put them together in 77,875 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
- Provide the fruit base and natural sweetness and juice under the meringue.
- Egg whites
- Whip into a foam that sets and browns to form the meringue topping.
- Egg yolks
- Thicken the milk into a custard when gently heated.
- Milk
- Forms the liquid base of the custard, setting with the egg yolks.
- Sugar
- Sweetens the peaches and meringue and helps the whites hold their foam.
The step that matters
Cooking the custard. Egg yolks thicken milk gently, but high heat or fast stirring can scramble them and cause curdling. Stir gently over moderate heat so the custard thickens smoothly.
Swap the peach
How well each one fits the dish's main ingredients (sugar, egg, milk):
- Vanillafits better
- Figfits about as well
- Raisinfits about as well
- Peachthe original
Fit is the average pairing score against sugar, egg, milk. 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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