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Peaches or Apricots Glace

A candied fruit made by boiling peaches or apricots in sugar syrup over several days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Peaches or Apricots Glace

Ingredients

Directions

Prepare the fruit

  1. Halve the fruit and remove the stones, or remove the stones without halving the fruit using a fine knife.

  2. Prick the fruit to the center with a sharp knife.

Make the syrup and soak

  1. Boil the sugar and water together, removing any scum that rises.

  2. Add the fruit to the boiling syrup and cook for about 10 minutes on low heat.

  3. Pour the mixture into a basin and let it stand for 24 hours.

  4. Strain the syrup.

  5. Boil the strained syrup again.

  6. Pour the boiling syrup over the fruit and let it stand for another 24 hours.

  7. Repeat the previous steps for four days.

  8. Boil the syrup again on the last day.

  9. Add the fruit to the boiling syrup and cook for 10 minutes.

Dry and finish

  1. Lift the fruit onto a sieve to dry.

  2. Dust the dried fruit with fine sugar.

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. Sugar + peachtop 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

Sugar
Forms the thick syrup that preserves the fruit and makes it sweet and glossy.
Ripe fruit
Provides the flavor and texture that the sugar syrup infuses and candies.
Water
Dissolves the sugar so it can penetrate the fruit as a syrup.

The step that matters

Repeating the syrup boil and soak over four days. Sugar must slowly replace the water in the fruit. Boiling the syrup again each time concentrates it and stops spoilage, so skipping or rushing a soak leaves the fruit wet and likely to ferment or crystallize poorly.

“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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