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Dessert

Frozen Peaches

Frozen peaches are a chilled dessert made by freezing mashed peaches mixed with a sugar and kernel syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Frozen Peaches

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 ↓

Frozen Peaches

Ingredients

Directions

Prepare the fruit and kernels

  1. Peel and mash the peaches, removing the stones.

  2. Pound the peach kernels until smooth.

Make the syrup

  1. Combine the kernels with the sugar.

  2. Boil the sugar and water together for 5 minutes.

  3. Strain the mixture and let it cool.

Finish and freeze

  1. Once cold, mix in the mashed peaches.

  2. Pour the mixture into a freezer and freeze as directed for Lemon Water-ice.

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.

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.

  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
Provide the main fruit flavour, body and moisture of the ice.
Sugar
Adds sweetness and lowers the freezing point, keeping the ice soft rather than rock-hard.

The step that matters

Let the syrup cool completely before adding the peaches. Adding warm syrup to the fruit can soften the base and slow freezing. A fully cold base freezes faster, which helps form small ice crystals and a smoother texture.

“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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Cream 4

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