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Dessert

Peeseeyed Peaches

This dish preserves peaches by steaming them and then canning them in a sugar syrup.

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 ↓

Peeseeyed Peaches

Ingredients

Directions

Prepare the peaches

  1. Pare the peaches and place them in a steamer over boiling water, covering tightly.

  2. Place an earthen plate in the steamer under the fruit to preserve the juices.

  3. Steam the peaches for 15 minutes or until easily pierced with a fork.

Make the syrup and can

  1. Prepare a syrup using the sugar while the peaches are steaming.

  2. Drop each peach into the syrup for a few seconds.

  3. Remove the peaches from the syrup and place them in cans.

  4. Skim the syrup well before pouring it over the fruit.

  5. Once the cans are full, pour the hot syrup over the fruit 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 + 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, which softens under steam and holds its shape when firm and of fine quality.
Sugar
Sweetens the syrup and helps preserve the fruit in the sealed cans.

The step that matters

Seal immediately after pouring the hot syrup. Hot syrup and hot fruit packed into cans and sealed right away create a vacuum as they cool and limit contact with air and microbes. Delay lets the contents cool and cuts the seal's protection.

“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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