Skip to main content
Dessert

Suedoise of Peaches

A peach dessert made by boiling peaches into a pulp, then arranging them around a peach marmalade center and garnishing with macaroons or candied citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Suedoise of Peaches

Ingredients

Directions

Prepare the peaches

  1. Pare and divide the peaches.

  2. Immerse them in a syrup made with water and sugar for 5 to 8 minutes.

  3. Lift the peaches into a deep dish and pour half the syrup over them.

Make the marmalade

  1. Boil the remaining peaches until they form a pulp, adding additional sugar as needed.

  2. Add lemon juice to enhance the flavor, if desired.

Assemble and serve

  1. Spread the marmalade in a dish and arrange the peaches around it.

  2. Fill the spaces with marmalade and place a blanched peach kernel in each.

  3. Pour the reduced syrup over the surface and border the dish with macaroons or candied citron.

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 + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Peaches
Provide the fruit base, forming the pulp for the marmalade and the arranged pieces.
Sugar
Sweetens the syrup and the pulp, and helps thicken the marmalade as it boils.
Water
Forms the syrup that softens the peaches and carries the sugar.
Lemon juice
Adds acidity that brightens the peach flavor.

The step that matters

Boil the remaining peaches into a pulp. Peach pulp thickens as water evaporates and sugar concentrates. Boiling too briefly leaves it runny, while overcooking can scorch the sugar and dull the fresh flavor.

Swap the lemon

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

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

Fit is the average pairing score against peach, sugar. 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.

You might also like

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipesLemon CustardLemon Custard64 recipes