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Peach Sweetmeats

Preserved peaches in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Peach Sweetmeats

Why it works: Sugar and peach 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 ↓

Peach Sweetmeats

Ingredients

Directions

Prepare the peaches

  1. Weigh the peaches.

  2. Peel the peaches.

  3. Cut the peaches.

  4. Place the peaches in a kettle.

  5. Let the peaches sit until the juice starts to run.

  6. Add the sugar to the peaches.

  7. Stir until dissolved.

Cook the peaches

  1. Bring the kettle to a boil.

  2. Cook until the peaches are tender but not falling apart.

  3. Remove the peaches.

  4. Drain the peaches.

  5. Fill jars with the peaches.

Make the syrup and jar

  1. Boil the syrup quickly for 20 minutes. Ensure it does not scorch.

  2. Skim the syrup.

  3. Fill the jars with the syrup.

  4. Cool the jars.

  5. Cover the jars.

  6. Wash the outside.

  7. 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.

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. Sugar + peachtop 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 fruit flavor and the bulk of the finished sweetmeats.
Granulated sugar
Sweetens the fruit and, in the syrup, helps preserve it and gives it body.

The step that matters

Boil the syrup quickly without scorching. Sugar syrup that boils too slowly or sits on the heat can darken and caramelize at the bottom of the kettle, giving a scorched flavor. A rapid boil that is stirred and watched keeps the syrup clear and evenly concentrated.

“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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