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Preserve

Preserved Peaches

Preserved peaches are sweet fruit preserved in sugar syrup.

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 ↓

Preserved Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel and stone the peaches, then weigh them.

  2. For each pound of peaches, use an equal amount of granulated sugar.

  3. In a preserving kettle, layer sugar and peaches alternately until all are used.

  4. Place the kettle on the side of the stove to heat slowly.

Make the syrup

  1. Strain the water into the sugar after boiling the crushed peach kernels for flavor.

  2. Let the peaches stew in the syrup for about 30 minutes until clear and tender.

  3. Remove the peaches with a perforated skimmer and arrange them on flat dishes without crowding.

  4. Boil the syrup rapidly for 15 minutes until clear and thick, skimming frequently.

Jar and seal

  1. Fill wide-mouthed jars with peaches and pour in the boiling syrup, then seal the jars.

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

Firm white peaches
Provide the fruit, which softens and turns clear as it stews in the syrup.
Granulated sugar
Draws out moisture and forms the thick syrup that preserves the peaches.
Crushed peach kernels
Add a subtle almond-like aroma to the syrup while they boil in the water.

The step that matters

Boil the syrup rapidly. Rapid boiling concentrates the sugar so the syrup becomes clear and thick, which helps preserve the peaches. Skimming removes foam and impurities that would otherwise cloud the syrup.

“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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