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Preserved Peachpies

Peaches preserved by steaming and syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Preserved Peachpies

Ingredients

Directions

Steam the peaches

  1. Pare the peaches and place them in a steamer over boiling water, covering tightly.

  2. Place an earthen plate under the fruit to preserve the juices.

  3. Steam the peaches for 15 minutes or until easily pierced with a fork.

Make the syrup

  1. Make a syrup using ½ pound of sugar for every pound of fruit.

  2. Skim the syrup well before pouring it over the fruit.

Pack and seal

  1. As the peaches steam, drop each one into the syrup for a few seconds.

  2. Remove the peaches and place them in cans.

  3. Pour the hot syrup over the fruit in the cans and seal immediately.

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

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

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

What each ingredient does

Peaches
Provide the fruit that is softened by steaming and preserved in syrup.
Sugar
Sweetens the fruit and, dissolved in water, forms the syrup that preserves it.

The step that matters

Pour the hot syrup and seal immediately. Hot syrup and prompt sealing drive air out of the cans and help keep the fruit from spoiling. Letting the fruit or syrup cool before sealing risks incomplete sealing and spoilage.

“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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