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Dessert

Peaches in Jelly

A dessert of sliced peaches set in a gelatin mixture flavored with almond extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Peach and almond match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peaches in Jelly

Ingredients

Directions

Prepare the gelatine

  1. Soak the gelatine in cold water until soft.

  2. Cook the sugar with boiling water and pour the hot syrup over the softened gelatine.

  3. Strain the mixture and add the peach liquid, cold water, and almond extract.

  4. Let the mixture stand until it begins to thicken.

Set and serve

  1. Peel and slice the peaches and place them in a mold.

  2. Pour the slightly thickened gelatine over the peaches and set on ice until it fully thickens.

  3. Serve with whipped cream.

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 + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable gel as it cools.
Sugar
Adds sweetness and dissolves into the boiling water to form a syrup.
Peaches
Provide fruit flavor and pieces suspended in the set gelatine.

The step that matters

Let the mixture stand until it begins to thicken. Pouring gelatine over fruit before it has thickened lets the fruit sink or float unevenly. Gelatine sets as it cools, so a slightly thickened mixture holds the peaches evenly suspended while it finishes setting.

“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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