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 ↓
Canned Peaches
Ingredients
Directions
Prepare
Select fine freestone peaches, peel, and cut them in half, removing the seeds.
Drop the peach halves into cold water.
Make the syrup and cook
Make a syrup by dissolving 3 pints of sugar in 1 gallon of water.
Add the peaches to the syrup and boil for 3 to 4 minutes.
Seal
Seal the peaches in jars.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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
- Fine freestone peaches
- Provide the fruit itself, supplying the flavor and the tender texture after cooking.
- Sugar
- Adds sweetness to the syrup and helps preserve the peaches.
The step that matters
Drop the peach halves into cold water. Peeled peach flesh browns quickly when exposed to air because of oxidation. Holding the halves in cold water slows that browning while you finish preparing the rest of the fruit.
“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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