Skip to main content
Dessert

Peeseeyed Plums

Plums layered with sugar are baked, clarified, and covered with hot syrup for preservation.

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

Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Peeseeyed Plums

Oven, in the book's wordsA moderately warm oven

Ingredients

Directions

The book says “a moderately warm oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Layer the plums and sugar in a stone jar.

  2. Place the jars in a 350°F (175°C) oven until the oven cools.

  3. If prepared at tea time, leave them until morning.

Make the syrup

  1. Strain the juice from the plums, then boil and clarify it.

Jar and cover

  1. Transfer the fruit to glass or china jars.

  2. Pour the hot syrup over the fruit and cover tightly with paper or bladder.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Plums
Supply the fruit and its juice, which becomes the syrup that preserves them.
Sugar
Sweetens the fruit and helps preserve it by drawing out moisture and binding water.

The step that matters

Pour the hot syrup over the fruit and cover tightly. Hot syrup helps the fruit take up sugar and reduces the chance of spoilage at the start. Tight covering limits air and contamination, which keeps the preserve stable as it cools.

“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

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes