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Baked Peaches

Baked peaches are peaches baked with butter, sugar, water, and sherry or port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Baked Peaches

Why it works: Peach and sherry work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Baked Peaches

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Peel the peaches and place them in a granite iron pan.

  3. Add bits of butter on top of the peaches.

  4. Cover the peaches with brown sugar or maple sugar.

  5. Pour water and sherry or port into the pan.

Bake and serve

  1. Bake for one hour.

  2. Serve hot with dinner or with ice cream.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sherrytop 12% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Peach + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. 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 softens and turns tender and juicy as it bakes.
Butter
Adds richness and fat that carries flavor and helps the fruit brown slightly.
Brown sugar or maple sugar
Adds sweetness and caramelizes on the surface, forming a syrup with the juices.
Sherry or port
Adds acidity and aromatic depth that complements the sweetness of the fruit.

The step that matters

Bake for one hour. Peaches must be cooked long enough to soften fully and for the sugar to melt into a syrup with the liquid. Underbaked fruit stays firm and the sauce remains thin.

Swap the peach

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

  1. Vanillafits better
  2. Figfits better
  3. Applefits about as well
  4. Peachthe original

Fit is the average pairing score against butter, sugar, sherry. 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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