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 ↓
Peach Preserves
Ingredients
Directions
Prepare
Pare and quarter the peaches.
Strew the sugar over the peaches and cover them.
Set aside overnight.
Cook and seal
In the morning, place the mixture in a preserving kettle.
Boil very slowly for an hour or more.
Seal while hot.
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
- Freestone peaches
- Provide the fruit that forms the body and flavor of the preserves.
- Sugar
- Sweetens the fruit and draws out its juices, helping to set and preserve the mixture.
The step that matters
Boil very slowly for an hour or more. Sugar must dissolve and the fruit must cook evenly while water evaporates. Boiling too fast can scorch the sugar on the bottom of the kettle and stop the mixture from thickening properly.
“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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