Name: Canned Peaches
Ingredients: Peaches; Water; Sugar (for syrup)

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Peaches

Ingredients

Peaches
Water
Sugar (for syrup)

Directions

Carefully peel the peaches, making them smooth and even. If ripe, soak in hot water briefly to remove skins easily.
Drop peeled peaches into cold water to prevent discoloration.
Set aside any blemished peaches for cooking separately.
Prepare a syrup by dissolving sugar in water as directed under Preserves.
Cook the peaches in the syrup until soft.
Pack the peaches into a jar, using a spoon and fork to avoid breaking them.
Fill the jar with hot syrup and seal immediately.

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.

Sugar + syruptop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Peach + sugartop 17% of all pairs

Smell alikelow

Cooked together2,308 recipes

Shared aroma: beta-damascenone (apple, rose).
Peach + syruptop 19% of all pairs

Smell alikelow

Cooked together210 recipes

Shared aroma: ethanol (alcoholic, ethereal).