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 ↓
Canning Fruit
Ingredients
Directions
Prepare
Sterilize jars.
Prepare the syrup by boiling water and sugar together for 10 minutes.
Pare the peaches and drop them into cold water.
Cook the peaches
Cut the peaches in half, remove the stones, and add the fruit and a few stones to the syrup.
Cook until the peaches are soft when tested with a knitting needle.
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
- Peaches
- Provide the main fruit, whose flesh softens with heat to become tender and juicy.
- Sugar
- Sweetens the syrup that surrounds the fruit and adds flavor.
The step that matters
Cook until the peaches are soft when tested with a knitting needle.. Heat softens the fruit by breaking down its cell walls and pectin. Stopping when a needle slides easily through gives tender peaches that still hold their shape, while overcooking makes them mushy and undercooking leaves them firm.
“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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