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Dessert

Baked Peaches

Peaches baked with water in a slow oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Peaches

Baked Peaches

Oven, in the book's wordsA very slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Wash the peaches well and remove any blemishes, but do not peel them.

  2. Fill a stone jar or crock nearly full with the peaches.

  3. Add 1 pint of cold water and cover the jar.

Bake

  1. Bake in a very slow oven at 300°F (150°C) for 1.5 to 2 hours.

  2. If the peaches are tart and juicy, reduce the cooking time and water.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Clingstone peaches
Provide the fruit that softens and becomes sweet and tender while baking.
Cold water
Creates steam and a little liquid in the jar, helping the peaches cook gently without drying.

The step that matters

Baking in a very slow oven. Low, steady heat softens the peaches through without bursting the skins or scorching the liquid. A hotter oven would cook the fruit unevenly and dry out the juices.

“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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