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To Dry Peaches

A method of drying peaches by boiling them in sugar syrup and then drying them on a glass surface.

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 ↓

To Dry Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches and place them in water.

  2. Make a thin syrup with an equal weight of sugar and water.

  3. Boil the peaches in the syrup until they look clear.

  4. Split and stone the peaches, then boil them until tender.

Sugar and dry

  1. Drain the peaches and prepare the remaining sugar by boiling it almost to a candy stage.

  2. Add the peaches to the sugar and let them sit for twelve hours.

  3. Lay the peaches on a glass surface and set them on a stove to dry.

  4. If the peaches are too sugary, wipe them with a wet cloth.

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
Form the dried fruit, and their flesh softens and holds shape as they are boiled and dried.
Double refined sugar
Sweetens the fruit and, once concentrated, preserves it and gives it a glossy, sticky surface.

The step that matters

Boiling the peaches until tender. Boiling in syrup must be stopped at the right point. Undercooked peaches stay firm and resist sugar uptake, while overcooked peaches break apart and turn mushy.

“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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