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Dessert

Baked Peaches, No. 1

Peaches baked with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Baked Peaches, No. 1

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wipe the peaches to remove any surface dirt.

  2. Pack the peaches into a small stone jar, filling it about two-thirds full.

  3. Cover the fruit with water and scatter sugar over them.

Bake

  1. Bake in a slow oven at 300°F (150°C) for one to three hours, depending on the condition of the fruit.

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

Peaches
The main fruit; gentle heat softens its flesh and releases its juices into the liquid.
Sugar
Adds sweetness and helps form a syrup with the fruit's juices.

The step that matters

Judging the baking time. Fruit ripeness varies, so the bake can take anywhere from one to three hours. A slow oven softens the flesh gently, so check for tenderness rather than relying on time alone, since overcooking breaks the fruit down.

“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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