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Canned Peaches Steamed

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

Canned Peaches Steamed

Ingredients

Directions

  1. To peel the peaches, dip them in boiling water for a moment, then transfer to cold water and remove the skin.

  2. Remove the pits from the peaches and place them in a steamer lined with a cloth.

  3. Steam the peaches over boiling water until they can be easily pierced with a fork.

  4. Prepare a syrup in a porcelain kettle.

  5. Gently drop the peaches into the boiling syrup for a moment, then remove them to canning jars.

  6. Fill the jars with syrup and seal immediately.

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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