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Bbandt Peaches

A preserved peach recipe using sugar syrup and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Peach and apple brandy work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 8 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Bbandt Peaches

Ingredients

Directions

Prepare the peaches

  1. Peel the peaches.

  2. Weigh the peaches.

Poach the peaches

  1. Combine the sugar with enough water to cover it in a preserving kettle.

  2. Boil the sugar mixture for 15 minutes.

  3. Skim off any scum from the boiling mixture.

  4. Drop in one dozen peaches at a time until they are tender enough to allow a straw to pass through.

  5. Carefully remove the peaches with a skimmer.

  6. Place the peaches on flat dishes to cool.

  7. Once cold, transfer the peaches to a jar.

Make the syrup and finish

  1. Cook the syrup until thick.

  2. Let the syrup cool.

  3. Mix equal parts of syrup and brandy.

  4. Pour the mixture over the peaches, ensuring they are well covered.

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 + apple brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together8 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + apple brandytop 30% of all pairs
    Smell alikelow
    Cooked together45 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches
Provide the fruit, which softens and becomes tender as it simmers in the sugar syrup.
White sugar
Forms the syrup that sweetens the fruit and preserves it by drawing out water.
French or apple brandy
Adds alcohol and aroma to the syrup, helping to preserve the fruit.

The step that matters

Poaching the peaches until tender. Peaches must be cooked just until a straw passes through. Undercooking leaves them firm, while overcooking makes them break apart and turn mushy in the syrup.

Swap the peach

How well each one fits the dish's main ingredients (sugar, apple brandy):

  1. Applefits better
  2. Vanillafits better
  3. Peachthe original
  4. Quincefits less well

Fit is the average pairing score against sugar, apple brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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