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To Preserve Peaches

This recipe preserves peaches in a 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 ↓

To Preserve Peaches

Ingredients

Directions

Prepare

  1. Wipe the peaches with a damp cloth. Optionally, skin them.

  2. If large, cut the peaches in halves and remove the pits.

Make the syrup

  1. Make a syrup by boiling the sugar in water.

  2. Boil the peach skins in the syrup for 20 minutes.

  3. Strain the syrup and return it to the pot.

Cook and bottle

  1. Cook the peaches in the syrup until tender, about 6 to 7 minutes.

  2. Bottle the peaches as directed.

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, whose flesh softens and turns tender as it cooks in the syrup.
Sugar
Sweetens the fruit and, dissolved in water, forms the syrup that preserves it.

The step that matters

Cook the peaches in the syrup until tender. Cooking too long breaks down the peach flesh into mush, while too little leaves it firm and unevenly cooked. Checking for tenderness at the stated time helps keep the halves intact.

“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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