Name: Glace Aux Peches
Ingredients: 2 cups peach puree; 2 cups syrup; juice of 2 small lemons; 1 ounce peach kernels, peeled and ground

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 ↓

Glace Aux Peches

Ingredients

2 cups peach puree
2 cups syrup
juice of 2 small lemons
1 ounce peach kernels, peeled and ground

Directions

Make the base

Mix the peach puree with the syrup in a saucepan.
Bring to a boil, then add the lemon juice and peach kernels.

Freeze and mould

Strain the mixture and freeze it.
Mould the ice in the usual manner.

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.

Peach + lemontop 12% of all pairs

Smell alikemoderate

Cooked together947 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Peach + syruptop 19% of all pairs

Smell alikelow

Cooked together210 recipes

Shared aroma: ethanol (alcoholic, ethereal).
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

Peach puree: Provides the main peach flavour and most of the liquid body of the ice.
Syrup: Adds sweetness and lowers the freezing point, keeping the ice soft rather than rock hard.
Lemon juice: Adds acidity that brightens the peach flavour and balances the sweetness.
Peach kernels: Contribute a subtle almond-like aroma that deepens the peach flavour.