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Peaches in Brandy

Peaches stewed with sugar and water, then preserved in brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and brandy work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 339 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Peaches in Brandy

Ingredients

Directions

Stew the peaches

  1. Prepare and stew the peaches with 2 ounces of sugar in ½ pint of water until tender.

Jar and seal

  1. Place the peaches and their syrup into glass or new stone jars, filling them only halfway.

  2. Once cooled, pour in the brandy until it is 1½ inches from the top. Add peach or apricot kernels if desired.

  3. Cork the jars tightly.

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 + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together339 recipes

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

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

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

  3. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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

Fine full-flavoured peaches
Provide the main fruit flavour and the soft, tender flesh that results from stewing.
Sugar
Adds sweetness and makes the syrup that the peaches are preserved in.
White or very pale french brandy
Adds aroma and alcohol that helps preserve the fruit in the jar.

The step that matters

Let the peaches cool before adding the brandy. Alcohol evaporates quickly from hot liquid, so adding brandy to hot syrup can drive off much of its aroma and strength. Waiting until the fruit has cooled keeps the brandy's flavour in the jar.

Swap the peach

The recipe marks peach as optional. How well each one fits the dish's main ingredients (sugar, brandy):

  1. Vanillafits better
  2. Apricotfits better
  3. Raisinfits better
  4. Peachthe original

Fit is the average pairing score against sugar, brandy. 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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