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Dessert

Preserved Peaches

Peaches are stewed, canned, and 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. Pare the peaches and place them on a plate in a steamer over boiling water, keeping them tightly covered.

  2. Steam the peaches until they can be easily pierced with a fork.

Make the syrup

  1. Make a syrup by combining 1 pint of water with 1.5 pounds of sugar.

Pack and seal

  1. Put the steamed peaches into heated cans.

  2. Pour the hot syrup over the fruit.

  3. Seal the cans.

  4. Stand the cans in hot water until sealed.

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, softening as they steam.
Sugar
Sweetens the fruit and, in the syrup, helps preserve it.

The step that matters

Stand the cans in hot water until sealed. Heating the filled cans drives air out and helps create a vacuum as they cool, which is needed for a proper seal. Under-processing can leave the contents unsafe to store.

“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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