Name: Canned Peaches Steamed
Ingredients: Peaches; Water; Sugar (for syrup)

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Peaches Steamed

Ingredients

Peaches
Water
Sugar (for syrup)

Directions

To peel the peaches, place them in a wire basket and dip into boiling water for a moment, then into cold water. Strip off the skin.
Ensure the peaches are not too green or too ripe for easy peeling.
Place a cloth in the bottom of a steamer and half fill it with pitted peaches.
Cover tightly and set over a kettle of boiling water. Steam until easily pierced with a fork.
Prepare a syrup in a porcelain kettle.
Drop the peaches gently into the boiling syrup for a moment, then remove to the cans.
Fill the cans with syrup 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.

Sugar + syruptop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Peach + sugartop 17% of all pairs

Smell alikelow

Cooked together2,308 recipes

Shared aroma: beta-damascenone (apple, rose).
Peach + syruptop 19% of all pairs

Smell alikelow

Cooked together210 recipes

Shared aroma: ethanol (alcoholic, ethereal).