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Dessert

Jellied Peaches

Peaches preserved in a sweet gelatinous syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Jellied Peaches

Ingredients

Directions

Prepare

  1. Soak gelatine in ½ cup of cold water for 1 hour.

  2. Pare peaches.

  3. Cut peaches in halves or quarters.

Make the syrup and cook the peaches

  1. Boil sugar and water for 5 minutes.

  2. Cook peaches in syrup for about 10 minutes or until tender.

  3. Remove peaches from syrup.

  4. Add gelatine to the mixture.

  5. Strain mixture into a bowl.

Set and serve

  1. Set bowl in a pan of ice.

  2. When the mixture begins to thicken, dip peaches in gelatine.

  3. Place peaches in a mold.

  4. Once the gelatine is thick, pour it over the peaches.

  5. Chill.

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 flavor and become soft and tender when cooked in syrup.
Sugar
Sweetens the syrup and gives the cooking liquid body.
Gelatine
Sets the liquid as it cools, turning the syrup into a firm jelly.

The step that matters

Dipping the peaches as the mixture begins to thicken. Gelatine sets as it cools, so the mixture must be thick enough to cling to the peaches but still fluid enough to coat them evenly. If it is too thin the coating runs off, and if it is too thick it cannot spread smoothly.

“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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