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To Dry Peaches

A method of drying peaches by cooking them in syrup, then sun-drying and layering with sugar.

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 ↓

To Dry Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches, divide them in halves, and remove the stones.

Make the syrup and cook

  1. In a saucepan, make a syrup with the sugar and a little water.

  2. Add the peaches to the syrup a few at a time and cook gently for 15 minutes.

  3. Carefully remove the peaches and place them on platters.

  4. Boil the juice until it thickens, then pour it over the peaches.

Dry and store

  1. Set the peaches in the sun to dry.

  2. Once dry, layer them in a jar with a little sugar sifted between the layers.

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 that is cooked in syrup and then dried into the final product.
Sugar
Sweetens the peaches and, as syrup, helps preserve them while they dry.

The step that matters

Cooking the peaches in syrup gently. Cooking gently in syrup lets the fruit soften and absorb sugar without breaking apart. Sugar draws water out of the fruit and helps preserve it, so the peaches must be fully saturated before drying.

“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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