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Dessert

Peach Rolls

A dried peach roll made by mashing peaches, adding brown sugar, cooking, sun‑drying, dusting with white sugar, and rolling.

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 ↓

Peach Rolls

Ingredients

Directions

Prepare the pulp

  1. Mash the peaches and strain through a coarse sieve.

  2. Add the brown sugar to the peach pulp and mix.

  3. Cook the mixture for a couple of minutes.

Dry the sheets

  1. Spread the mixture on plates and place in the sun daily until it easily separates from the plates.

Roll and store

  1. Dust with white sugar and roll up.

  2. Store in a dry place; they will dry in about 3 days if the weather is good.

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

Freestone peaches
Provide the fruit pulp that forms the body and flavour of the roll.
Brown sugar
Adds sweetness and moisture, and helps the pulp set into a chewy sheet as it dries.

The step that matters

Drying in the sun until the sheet releases. Sugar and fruit solids become sticky and pliable as water evaporates. Drying too little leaves the sheet tacky and likely to tear or stick, while the sheet must be dry enough to peel cleanly from the plate.

“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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