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Peach Chips

Peach Chips are thinly sliced peaches sweetened with sugar, boiled, dried, and optionally finished with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Peach Chips

Ingredients

Directions

Make the peach chips

  1. Cut the peaches very thin and weigh them.

  2. Add sugar equal to half the weight of the peaches and boil until a straw goes through easily.

  3. Drain the peaches from the syrup and place them on dishes to dry.

  4. Once dry enough, sprinkle with sugar and store in a jar.

Use the leftover syrup

  1. Take the leftover syrup, add ¼ as much brandy, and bottle it for liqueur.

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 + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Peach + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

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

  3. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  4. Peach + syruptop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Peaches
Provide the fruit that is sliced, cooked in syrup and dried into chips.
Sugar
Sweetens the peaches and, as syrup, preserves them while they cook and dry.
Brandy
Added to the leftover syrup to make a liqueur, adding alcohol and aroma.

The step that matters

Boiling the peaches in syrup until a straw goes through easily. Boiling until the fruit is tender lets sugar penetrate the slices, so they become candied and can dry into chips. Under-cooked slices stay firm and do not dry properly, while over-cooking can make them break apart.

Swap the peach

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

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

Fit is the average pairing score against sugar, brandy, syrup. 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.

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