Why it works: Sugar and peach 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 ↓
Fresh Peaches
Ingredients
Directions
Prepare the syrup
Peel the peaches and remove the pits.
In a pot, combine 2 pounds of sugar and 1 quart of water to make a syrup.
Cook the peaches
Boil the peaches in the syrup until they are soft.
For every pound of peaches, use ¼ pound of sugar to make a clear syrup.
Jar and seal
Place the hot peaches into jars and fill with hot syrup.
If you don't have enough syrup, add boiling water.
Seal the jars tightly while hot.
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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Sugar + peachtop 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
- Sugar
- Sweetens the fruit and, dissolved in water, forms the syrup that holds the peaches.
- Peaches
- The main fruit; it softens when boiled and carries the flavor of the dish.
The step that matters
Seal the jars tightly while hot. Hot peaches and hot syrup help drive air out of the jars. As they cool, the contents contract and draw the lids down, forming a seal.
“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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