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 the peaches
Wipe the peaches and soak them in hot water until the skins loosen.
Make the syrup and cook
Combine ⅓ cup sugar with 2½ cups water in a pot and boil for 10 minutes.
Cook a small quantity of peaches at a time in the syrup to maintain their shape.
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
- Peaches
- Provide the fruit that is cooked and preserved in the syrup.
- Sugar
- Sweetens the syrup and adds body to the liquid surrounding the peaches.
The step that matters
Cook a small quantity of peaches at a time. Cooking too many peaches at once lowers the syrup temperature and crowds the fruit, so they can soften and break apart. Small batches help the peaches keep their shape.
“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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