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Canned Peaches and Apricots

A preserved peach recipe that steams peaches, then preserves them in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Canned Peaches and Apricots

Ingredients

Directions

Prepare the peaches

  1. Pare and halve the peaches.

  2. Steam the peaches in a steamer over boiling water until tender enough to pierce with a fork.

Make the syrup and pack

  1. Remove the peaches to a glass jar.

  2. In a separate pot, combine 1 pint of water and ½ pound of granulated sugar to make a syrup.

  3. Pour the syrup over the peaches in the jar.

  4. Optionally, add a few blanched and split peach stones to enrich the syrup.

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 itself, which softens during steaming and carries the flavor.
Granulated sugar
Sweetens the syrup and gives the peaches their sweet flavor.

The step that matters

Steaming the peaches until tender. Steaming must go far enough to soften the fruit through, since peaches that remain firm will not become tender in the jar. Checking with a fork shows whether the flesh has softened enough.

“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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