Skip to main content
Dessert

In Dry Peaches

Peaches boiled in syrup, then dried and stored.

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

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 ↓

In Dry Peaches

Ingredients

Directions

Prepare and poach

  1. Pare the peaches and weigh them.

  2. Make a thin syrup with 1 quart of water and 1 pound of sugar.

  3. Boil the peaches in the syrup until clear.

  4. Remove the pits from the peaches.

  5. Boil the peaches until tender.

  6. Drain the peaches.

Candy and soak

  1. Boil the remaining sugar to a candy stage.

  2. Add the peaches to the candy.

  3. Let the peaches sit in the candy for 12 hours.

Dry and finish

  1. Lay the peaches on a glass.

  2. Set the glass on a stove to dry the peaches.

  3. If the peaches are too sugary, wipe them with a wet cloth.

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
Supplies the fruit that softens in syrup and dries into a chewy piece.
Sugar
Sweetens the fruit and, at high concentration, draws out water so the peaches keep.

The step that matters

Boil the remaining sugar to a candy stage.. The sugar concentration decides whether the peaches keep and stay chewy. Undercooked sugar leaves the fruit wet and prone to spoiling, while overcooked sugar becomes hard and brittle.

“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 dried peaches recipes

Stewed 4with Sugar 3 See all 26 →

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes