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Dessert

Preserved Peaches

Peaches preserved in sugar syrup.

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

Preserved Peaches

Ingredients

Directions

Prepare the peaches

  1. Prick whole peaches with a pin and place them in a pan with cold water.

  2. Bring the water to a boil.

  3. Strain the peaches and cool them in cold water.

  4. Pack the cooled peaches in an earthen pan.

Syrup soaks

  1. Boil enough sugar in water to cover the peaches.

  2. Let them sit in the syrup overnight.

  3. Drain the syrup.

  4. Add more sugar.

  5. Boil the syrup a little higher.

  6. Cover the peaches again.

  7. Let them sit in the syrup for two days for halves or three days for whole peaches.

  8. Drain the peaches again.

  9. Place them in fresh syrup for another night.

  10. Repeat the straining process.

  11. Boil the syrup a little higher.

Finish and pack

  1. Add the peaches to the syrup.

  2. Bring to a boil.

  3. Pack them in jars for sale or use.

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 is softened and preserved in the syrup.
Sugar
Sweetens the fruit and, as a concentrated syrup, preserves it by drawing out water.

The step that matters

Boil the syrup a little higher. Sugar concentration must be high enough to preserve the fruit. Repeated soaking and boiling of the syrup raises that concentration in stages, so each boil should be carried out fully before the peaches are returned to it.

“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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