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Dessert

Piokled Peaches

A preserved fruit dish made by boiling peaches with sugar, vinegar, cinnamon, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Piokled Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches and place them in cold water immediately.

  2. Weigh the peaches.

  3. Add 4 pounds of sugar to the peaches.

Make the syrup

  1. Heat the peaches and sugar slowly until boiling.

  2. Boil for about 15 minutes.

  3. Add the vinegar and spices (cinnamon and cloves).

  4. Boil for an additional 10 minutes.

  5. Use a perforated skimmer to remove the peaches.

  6. Place the peaches on flat dishes to cool.

  7. Boil the syrup until thick.

Pack and seal

  1. Pack the peaches into jars.

  2. Pour the hot syrup over the peaches.

  3. Seal the jars once cool.

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Peach + cinnamontop 6% of all pairs
    Smell alikestrong
    Cooked together625 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Peach + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together280 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cling-stone peaches
Provide the fruit that gives the pickle its body and flavor.
White sugar
Sweetens the fruit and syrup and helps thicken the syrup as it boils down.
Pickling vinegar
Adds acidity that gives the pickled peaches their tang and helps preserve them.

The step that matters

Boil the syrup until thick. Boiling drives off water and concentrates the sugar, so the syrup thickens. If it is too thin, the pickle can taste watery and keep less well.

Swap the peach

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

  1. Vanillafits better
  2. Quincefits better
  3. Figfits better
  4. Peachthe original

Fit is the average pairing score against sugar, vinegar, cinnamon, clove. 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.

More pickled peaches recipes

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