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Dessert

Preserved Peaches

Peaches preserved in a sugar 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 Peaches

Ingredients

Directions

Prepare the peaches

  1. Cut peaches in halves and remove the stones.

  2. Peel the peaches neatly.

Make the syrup and cook the peaches

  1. For each pound of sugar, mix with 1 cup of water until dissolved.

  2. Heat the syrup over moderate heat until boiling.

  3. Add peaches to the boiling syrup.

  4. Cook the peaches gently until they turn clear.

  5. Carefully turn the peaches with a slotted spoon several times.

  6. Remove peaches with a spoon and place them on flat dishes to cool.

Thicken the syrup and pack

  1. Boil the syrup until thick.

  2. Pour the thick syrup into a large pitcher.

  3. Allow the syrup to cool and settle.

  4. Pack the cold peaches into jars.

  5. Pour the syrup over the peaches, leaving any sediment behind.

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 preserved whole and softened in the sugar syrup.
White sugar
Forms the syrup that preserves the peaches and gives them sweetness.
Water
Dissolves the sugar so it can form an even syrup for the peaches.

The step that matters

Cook the peaches gently until they turn clear. High heat can break down the fruit and make it mushy, while gentle cooking lets sugar slowly replace water in the peach tissue so it stays whole and translucent.

“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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