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Dessert

Preserved Peaches

A syrup made from water and sugar, boiled and clarified, then used to preserve large fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserved Peaches

Ingredients

Directions

Make the syrup

  1. Combine 1 pint water with 1½ pounds sugar in a preserving kettle.

  2. Boil gently and skim until the syrup is perfectly clear.

Add the fruit

  1. Add the large fruits to the clear syrup for canning.

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

What each ingredient does

Sugar
Sweetens the fruit and helps preserve it by drawing water out of the fruit.
Large fruits
Provide the main body and flavor of the preserved dish.

The step that matters

Skim the syrup until perfectly clear. Boiling gently and skimming removes foam and impurities that would cloud the syrup and spoil the look of the preserved fruit. Keeping the boil gentle avoids over-concentrating the syrup too quickly.

“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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