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 ↓
Canned Peaches
Ingredients
Directions
Prepare
Pare and cut the peaches in half, removing the stones.
Immerse the peaches in cold water, being careful not to break them.
Cook
Layer the peaches in a kettle, sprinkling 1 tablespoon of sugar for every quart of fruit.
Add a little water to prevent burning.
Heat slowly to a boil, then boil for 3 to 4 minutes.
Can
Can and seal the fruit.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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 itself, which softens during cooking and forms the body of the preserve.
- Sugar
- Sweetens the fruit and helps the peaches keep their flavour and texture in the jar.
The step that matters
Heat slowly to a boil. Bringing the kettle up to a boil gradually lets the sugar dissolve and penetrate the fruit evenly, while reducing the risk of the peaches breaking apart or scorching on the bottom of the pan.
“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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