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Dessert

Preserved Peaches

Peaches are steamed, then preserved in a sugar syrup and canned.

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

Steam the peaches

  1. Pare the peaches and place them in a steamer over boiling water, covering tightly.

  2. Place an earthen plate in the steamer under the fruit to preserve the juices.

  3. Steam the peaches for 15 minutes or until easily pierced with a fork.

Make the syrup and can

  1. Make a syrup using the sugar and drop each steamed peach into the syrup for a few seconds.

  2. Remove the peaches and place them in cans.

  3. Pour the hot syrup over the fruit in the cans and seal immediately.

  4. Ensure the syrup is well skimmed before pouring over the fruit.

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
The fruit is the main ingredient, and firmness matters because it softens as it steams.
Sugar
Sugar makes the syrup that sweetens the fruit and helps preserve it.

The step that matters

Pour the hot syrup and seal immediately. Filling the cans with hot syrup and sealing right away keeps the fruit hot and limits air and microbes entering the can, which helps the contents keep without spoiling.

“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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