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Peach Sweetmeats

A sweet preserve made by boiling peaches with sugar and water, thickened with egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Peach Sweetmeats

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 Sweetmeats

Ingredients

Directions

Make the syrup

  1. Dissolve the brown sugar in water, clarifying it with the egg.

  2. Boil the peaches and sugar mixture together, skimming off the egg foam until it thickens to a jelly consistency.

Prepare the peaches

  1. If using whole peaches, do not peel them.

  2. Boil them in water briefly.

  3. Remove the peaches from the boiling water and wipe them dry.

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.

Photo for illustrative purposes only · Contact us to use it

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).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Peach + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together1,048 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the main fruit flavor and the bulk of the sweetmeat.
Brown sugar
Adds sweetness and, once concentrated by boiling, helps the mixture set into a jelly.
Egg
Clarifies the syrup as its proteins set and rise as foam that can be skimmed off.

The step that matters

Boil the peaches and sugar until jelly consistency. Sugar concentration and boiling time control the set. Too little boiling leaves the mixture runny, while too much makes it stiff. Skim the egg foam as it forms so the syrup stays clear.

Swap the peach

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Peachthe original

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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