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Dessert

Peach Leather

A preserved fruit paste made from peaches and brown sugar, dried in the sun.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Peach Leather

Ingredients

Directions

Prepare the pulp

  1. Pound the peaches and press the pulp through a coarse sieve.

  2. In a large pot, combine 4 quarts of peach pulp with 1 pint of brown sugar and mix well.

  3. Boil the mixture for about 2 minutes.

Dry and store

  1. Spread the paste on plates and place them in the sun daily until the paste is dry and can be easily removed from the plates.

  2. Dust the rough side with white sugar and roll them up.

  3. Store in a dry place; they will keep for several months.

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 + 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 fruit pulp that forms the body and flavor of the leather.
Brown sugar
Adds sweetness and molasses flavor, and helps the pulp set into a chewy sheet.

The step that matters

Drying the paste in the sun until it is dry enough to peel. Peach paste must lose most of its water to become a chewy, shelf-stable sheet. Drying too little leaves it sticky and prone to spoiling, while the sugar and dry storage help preserve it.

“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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