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Dessert

Dried Peach Pauce

A preserved peach sauce made by stewing peaches, straining, sweetening, and boiling until thick.

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 ↓

Dried Peach Pauce

Ingredients

Directions

Prepare

  1. Pick and wash the peaches thoroughly.

  2. Cover the peaches with hot water and let them soak overnight.

  3. Place the soaked peaches and water into a preserving kettle.

Stew and strain

  1. Stew the peaches until they are very soft.

  2. Pass the fruit through a colander to make it smooth.

  3. Sweeten to taste.

Finish

  1. Return to the stew-pan and let it boil once.

  2. Remove from heat and let it cool.

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
Supply the fruit flavour and body, and stewing softens them into a smooth pulp.
Sugar
Adds sweetness and balances the natural tartness of the fruit.

The step that matters

Stew the peaches until they are very soft. Heat softens the fruit's cell walls and breaks it down. If the peaches are still firm, the pulp will not pass smoothly through the colander and the texture will be grainy.

“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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