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Dessert

Dried Peaches

Peaches are peeled, blanched, sugared, boiled, then sun‑dried.

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 the peaches

  1. Peel the peaches and remove the pits.

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

  3. Drain and weigh the peaches.

Make the syrup

  1. For every pound of peaches, sprinkle ½ pound of powdered sugar over them in a kettle.

  2. Let the peaches sit until the syrup forms, then heat over a very slow fire.

  3. Boil slowly until the peaches look clear, then transfer to a large bowl and let sit overnight.

Dry the peaches

  1. The next morning, place the peaches in dishes and set them in the sun to dry.

  2. Turn the peaches over daily until they are dry enough to pack in boxes or jars.

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 that softens, clarifies and dries into the finished product.
Powdered loaf sugar
Draws moisture out of the fruit and preserves it as it dries, adding sweetness.

The step that matters

Boil slowly until the peaches look clear. Sugar must penetrate the fruit gradually. Boiling too hard or too fast can toughen or break the peaches and leave the sugar unevenly absorbed, so heat should stay low and slow.

“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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