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Candied Peaches

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 ↓

Candied Peaches

Ingredients

Directions

  1. Pick ripe peaches in dry weather and ensure they are sound.

  2. Make a cut on the side of each peach and remove the stone without bruising.

  3. Skin the peaches carefully and drop them in a pan of cold water.

  4. Boil the peaches gently in plenty of water until they float.

  5. Remove the peaches with a skimmer and drop them in cold water to drain.

  6. Cover the drained peaches with boiling syrup made from sugar.

  7. Boil the syrup with the peaches for one minute, then transfer to a bowl and cover with paper for 12-15 hours.

  8. Repeat the boiling and soaking process four more times, ensuring the syrup is boiling each time.

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

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