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 ↓
Peaches
Ingredients
Directions
Prepare the peaches
Pare the peaches and place them in a steamer over boiling water, tightly covered.
Steam until they can be easily pierced with a fork.
Pack and seal
Put the peaches in heated cans, keeping the cans in hot water until sealed.
Make a syrup with 1 pint of water for every 1½ cups of sugar.
Pour the hot syrup over the fruit and seal.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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 that is softened by steaming and preserved in the cans.
- Sugar
- Sweetens the syrup and helps preserve the fruit's flavour and texture.
The step that matters
Keeping the cans hot until sealed. Hot fruit and hot syrup packed into hot cans help drive out air and keep the contents at a temperature that supports a proper seal. Letting the cans cool before sealing can leave the seal incomplete.
“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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