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Dessert

Peach Sauce

A sauce made by cooking peaches with almond essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Peach and almond match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Peach Sauce

Ingredients

Directions

Prepare

  1. Remove the skins and pits from the peaches.

  2. Chop the peaches into small pieces.

  3. In a saucepan, combine the peaches and essence of almonds.

Cook and serve

  1. Cook over low heat until the peaches are soft.

  2. Serve warm or cold.

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 + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Peaches
Soften when heated and release juice, forming the body and moisture of the sauce, with fruit sweetness.
Essence of almonds
Adds a concentrated almond aroma that flavours the sauce in small amounts.

The step that matters

Cook over low heat until the peaches are soft. Gentle heat softens the peaches evenly and lets their juices release slowly, while reducing the risk of scorching the sugars and fruit on the bottom of the pan.

“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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