Skip to main content
Dessert

Peaches, Frozen

A frozen dessert made by boiling peaches with sugar and water, then folding in beaten egg whites and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Peaches, Frozen

Ingredients

Directions

Prepare the fruit

  1. Pour canned peaches into a pan with 1 cup sugar and ½ pint water; boil for 10 minutes.

  2. Cool the mixture.

  3. If using fresh peaches, peel and mash them.

Make and freeze

  1. Beat in the well-whipped egg whites.

  2. Pour into a mold. Freeze.

  3. Mix the mashed peaches with 1 cup sugar and the beaten egg whites. Freeze.

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. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + peachtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Egg whites
Whipped into foam, they give the frozen dessert a light, airy texture.
Sugar
Adds sweetness and keeps the frozen texture softer by lowering the freezing point.
Peaches
Provide the main fruit flavour and moisture for the dessert.

The step that matters

Beat in the well-whipped egg whites. Egg whites need to be whipped to a stable foam to trap air, which gives the frozen texture its lightness. Beating in the whites after the mixture has cooled helps prevent the foam from collapsing in warm liquid.

Swap the peach

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Peachthe original

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes