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Peaches Preserved in Syrup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peach and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Peaches Preserved in Syrup

Ingredients

Directions

  1. Peel the peaches, cut them in half, and remove the stones.

  2. Bring the syrup to a boil and skim it.

  3. Drop in a few peaches at a time and boil until tender, about 15 to 20 minutes.

  4. Drain the peaches and place them in jars.

  5. Boil the syrup rapidly for 20 minutes, ensuring it does not scorch.

  6. Remove any scum that rises to the surface.

  7. Fill the jars with the boiling syrup, pouring off any thin syrup first.

  8. Set the jars aside to cool.

  9. Once cool, screw the tops on the jars.

  10. If using open jars, cover with brandied paper and then with white paper secured with flour paste.

  11. Clean, label, and store 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 + syruptop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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