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Dessert

Preserved Peaches

Preserved peaches are sweetened fruit cooked with sugar, then jarred with syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Preserved Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel, stone, and weigh the peaches, using 1 pound of sugar for each pound of fruit.

  2. Layer the peaches and sugar alternately in a large preserving kettle.

Cook

  1. Place the kettle on the side of the stove to heat slowly.

  2. Stew for about 30 minutes after boiling, until the peaches are tender when pierced with a fork.

  3. Remove the peaches with a perforated skimmer and spread them on a platter.

  4. Boil the syrup until clear and thick, skimming often.

Pack and seal

  1. Stand the jars in a pan of hot water while filling.

  2. Pack the fruit into jars, filling them to overflowing with the boiling 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.

  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

Firm white peaches
Provide the fruit that softens into tender pieces while cooking in the syrup.
White sugar
Draws moisture out of the fruit and forms a thick syrup that preserves it.

The step that matters

Boil the syrup until clear and thick, skimming often.. Sugar must concentrate enough to thicken and keep the fruit preserved, and skimming removes foam so the syrup stays clear.

“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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