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Dessert

Preserved Peaches

Peaches preserved in a sugar syrup made by boiling sugar and water.

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

Preserved Peaches

Ingredients

Directions

Prepare

  1. Peel, halve, and stone the peaches.

  2. For every quart of peaches, measure an equal amount of sugar.

Make the syrup and cook

  1. In a pot, combine sugar and boiling water; melt and boil for 15 minutes.

  2. Add the peaches and cook until a straw pierces them easily.

  3. Skim the mixture carefully and transfer peaches to heated jars.

  4. Boil and skim the syrup for 8 more minutes, then fill the jars and seal.

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 that softens during cooking and forms the preserved texture and flavour.
Sugar
Sweetens the fruit and, in the syrup, helps preserve it by drawing out water.

The step that matters

Cooking the peaches until a straw pierces them easily. Cooking too briefly leaves the fruit firm and under-processed, while overcooking turns it mushy and breaks it apart. The straw test checks that the fruit has softened evenly through before it is jarred.

“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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