Why it works: Peach and brandy work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 339 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Fruits in Brandy
Ingredients
Directions
Peel the peaches and cut them into halves or quarters. Bottle them tightly.
Simmer the peaches gently until they begin to soften.
For nectarines, follow the same process but simmer for ten minutes.
For barberries, gather ripe ones, remove from stalks, and bottle them.
Cork the barberries and simmer in water for twenty minutes.
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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Peach + brandytop 12% of all pairsSmell alikemoderateCooked together339 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More fruits in brandy recipes
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