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To Preserve Peaches

A method for preserving peaches with sugar by boiling them slowly.

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 ↓

To Preserve Peaches

Ingredients

Directions

Prepare

  1. Pare, stone, and quarter the peaches.

  2. Combine the peaches and sugar in a bowl and let them stand overnight.

Cook

  1. In the morning, boil the mixture slowly in a preserving kettle for 1 hour and 15 minutes.

  2. Skim off any foam that forms on the surface.

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
Provide the fruit body and flavor that the preserve is built around.
Sugar
Draws moisture out of the fruit and helps the preserve set and keep.

The step that matters

Slow boil with skimming. A slow boil lets the sugar syrup thicken gradually without scorching the fruit. Skimming removes foam, which otherwise cooks back into the preserve and clouds its appearance.

“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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