Why it works: Sugar and peach 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 ↓
Canned Fruits
Ingredients
Directions
Prepare
Prepare a syrup by dissolving 2 pounds of sugar in 1 pint of water.
Boil water in a large kettle.
Place peaches in a wire basket and lower into boiling water for 2 minutes.
Remove peaches, cool, and peel them.
Keep peeled peaches in cold water to prevent discoloration.
Cook and pack
Cook peaches in the syrup for about 5 minutes.
Pack cooked peaches into jars and fill with hot syrup.
Strain syrup through a fine strainer into jars.
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.
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Sugar + peachtop 17% of all pairsSmell alikelowCooked 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
- Sugar
- Dissolves into the water to make the syrup that sweetens and flavours the peaches.
- Peaches
- The main fruit; their flesh softens and turns tender as it cooks in the syrup.
The step that matters
Keep peeled peaches in cold water. Peeled fruit darkens quickly when its flesh is exposed to air, because enzymes react with oxygen and cause browning. Cold water slows that reaction and keeps the peaches pale until they are packed.
“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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