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Dessert

Peacii-water Ice

A chilled peach dessert made by boiling peaches with syrup, sieving, adding lemon juice, and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and lemon work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 947 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Peacii-water Ice

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches and remove the stones.

  2. Blanch the peach kernels and pound them.

Cook and strain

  1. Combine the peaches and kernels in a saucepan with the syrup.

  2. Boil until the peaches are fully cooked.

  3. Rub the mixture through a sieve.

Finish and freeze

  1. Add the lemon juice and freeze until smooth.

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 + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together947 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Peach + syruptop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the main fruit flavour and most of the body of the ice.
Peach kernels
Add a subtle almond-like aroma that deepens the peach flavour.
Syrup
Adds sweetness and, by lowering the freezing point, keeps the ice soft and scoopable.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.

The step that matters

Rub the mixture through a sieve. Cooked peach can leave fibrous pieces and skins that make the ice grainy. Pushing the mixture through a sieve removes them, giving the smooth texture the recipe calls for.

Swap the lemon

How well each one fits the dish's main ingredients (peach, syrup):

  1. Vanillafits better
  2. Apricotfits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against peach, syrup. Candidates are from the same food group and used in at least 100 recipes.

“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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