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Peach Fritters

Peach fritters are fried peach halves coated in a sweet batter and served with a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Peach Fritters

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Fritters

Ingredients

Directions

Prepare

  1. Preheat the hot fat for frying.

  2. Split the peaches in half and remove the pits.

  3. Dust the peach halves with powdered sugar.

Fry the peaches

  1. Dip each peach piece in the batter and fry until golden brown.

Make the sauce

  1. In a saucepan, whisk the butter to a cream and gradually add the sugar.

  2. Beat the 2 egg yolks with nutmeg, cold water, and rum, then stir into the warm batter.

  3. Stir constantly until the sauce is smooth and creamy.

Make the batter

  1. For the batter, beat the 3 egg yolks, then mix in the milk, salt, and flour until combined.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  4. Peach + rumtop 10% of all pairs
    Smell alikemoderate
    Cooked together84 recipes

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

  5. Peach + nutmegtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Egg yolks
Add richness and help bind the batter and sauce into a smooth, creamy texture.
Flour
Forms the structure of the batter that coats the peaches and crisps when fried.
Butter
Adds fat for richness and a smooth, creamy body to the sauce.
Milk
Provides moisture and liquid so the flour forms a spreadable batter.
Sugar
Adds sweetness and helps give the sauce its smooth body.
Peaches
Supply the main fruit flavour and juicy centre under the crisp coating.

The step that matters

Frying at the right heat. If the fat is too cool, the batter absorbs oil and turns greasy. If it is too hot, the outside browns and burns before the peach and batter cook through. Steady heat gives an even golden crust.

Swap the peach

How well each one fits the dish's main ingredients (sugar, butter, egg, nutmeg, rum, milk, flour):

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

Fit is the average pairing score against sugar, butter, egg, nutmeg, rum, milk, flour. 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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