Name: Peach Koll
Ingredients: Freestone peaches; 1 pint brown sugar

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 Koll

Ingredients

Freestone peaches
1 pint brown sugar

Directions

Prepare the peaches

Peel and stone the peaches.
Mash the peaches finely.
Pass the mashed peaches through a coarse sieve.

Make the mixture

In a pot, combine 2 quarts of peach pulp with 1 pint of brown sugar.
Cook the mixture for 2 minutes.

Dry and store

Spread the mixture on plates and let it stand in the sun for about 3 days, or until it easily separates from the plates.
Dust sugar over the dried mixture and roll it up.
Store in a dry place.

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.

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

Freestone peaches: Provide the fruit pulp that becomes the chewy, flavorful body of the candy.
Brown sugar: Adds sweetness and moisture, and helps the pulp set into a chewy sheet as it dries.

“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.