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Dessert

Frozen Peaches

Frozen peaches with a sweet syrup made from sugar, water, and peach kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Frozen Peaches

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 ↓

Frozen Peaches

Ingredients

Directions

Prepare

  1. Pare the peaches and remove the pits.

  2. Pound 6 peach kernels into a paste and mix with the sugar.

  3. Boil the sugar and water together for 5 minutes, then strain and let the syrup cool.

  4. Mash the peaches as directed in the previous recipe.

Freeze

  1. Once the syrup is cold, combine it with the peach pulp and stir well.

  2. If the peaches seem colorless, add ½ teaspoon of cochineal.

  3. Pour the mixture into a freezer and freeze.

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.

Photo for illustrative purposes only · Contact us to use it

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 main fruit flavor and the pulp that forms the body of the dessert.
Sugar
Sweetens the dessert and softens its texture by lowering the freezing point.
Peach kernels
Add a subtle almond-like aroma to the peach flavor.

The step that matters

Let the syrup cool completely before combining. Adding warm syrup to the peach pulp would begin melting and partially cooking the fruit, changing its texture and flavor before freezing.

“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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