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Dessert

Dried Peaches

A preserved fruit made by simmering peaches with sugar and drying them in the sun.

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 ↓

Dried Peaches

Ingredients

Directions

Prepare

  1. Peel peaches and remove the pits.

  2. Soak the peaches in boiling water until slightly soft, then transfer to cold water.

  3. Drain and weigh the peaches, using ½ pound of sugar for every pound of peaches.

Make the syrup

  1. Layer the peaches in a kettle, sprinkling sugar between layers.

  2. Let the mixture sit until syrup forms, then heat over low heat.

  3. Simmer until peaches are clear, then transfer to a bowl and let sit overnight.

Dry

  1. Place peaches in dishes and dry them in the sun, turning daily until fully dried.

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 flesh that softens, turns clear and becomes chewy as it dries.
Powdered loaf sugar
Adds sweetness and draws water out of the fruit, helping preserve it.

The step that matters

Simmer until the peaches are clear. Sugar draws water out of the fruit by osmosis. Heating over low heat keeps the peaches whole and lets the syrup penetrate evenly, while a hard boil can break the fruit apart.

“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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