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Dessert

Suedoise of Peaches

A peach dessert made by simmering peaches in a sugar syrup, arranging them with a peach marmalade, and topping with macaroons or candied citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Peach and lemon work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 947 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Suedoise of Peaches

Ingredients

Directions

Poach the peaches

  1. Pare the peaches.

  2. Halve the peaches.

  3. Simmer the peaches in a syrup made from ½ cup water and 3 ounces sugar for 5 to 8 minutes.

  4. Carefully lift the peaches into a deep dish.

  5. Pour half the syrup over the peaches.

Make the marmalade

  1. Add more ripe peaches to the remaining syrup.

  2. Boil until smooth and thick, adding sugar as needed.

Assemble and serve

  1. Spread the marmalade in a dish.

  2. Arrange the peaches around the marmalade.

  3. Fill spaces with marmalade.

  4. Place half a blanched peach kernel in each peach.

  5. Pour the reduced syrup over the dish.

  6. Border with Italian macaroons or candied citron.

  7. Add a little lemon juice for flavor if desired.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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 main fruit flavor and tender body that the dish is built around.
Sugar
Sweetens the syrup and, when boiled down, thickens the peach marmalade.

The step that matters

Boil the marmalade until smooth and thick. Peach pulp must be reduced long enough to lose excess water and set into a spreadable marmalade. Too little boiling leaves it runny, so the layers will not hold their shape.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (peach, sugar):

  1. Vanillafits better
  2. Apricotfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against peach, sugar. 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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