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Dried Peach Bauce

A sauce made by stewing soaked dried peaches with sugar.

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 ↓

Dried Peach Bauce

Ingredients

Directions

Prepare

  1. Pick and wash the dried peaches thoroughly.

  2. Soak the peaches in hot water overnight.

Make the sauce

  1. In the morning, place the soaked peaches and soaking water into a preserving kettle.

  2. Stew the peaches until very soft.

  3. Pass the fruit through a colander to make it smooth.

  4. Sweeten to taste, return to the stew-pan, and bring to a boil.

  5. Let it cool before serving.

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

Dried peaches
Provide the main fruit flavor and, once stewed and passed through a colander, the sauce's body.
Sugar
Sweetens the sauce, balancing the tartness of the dried fruit.

The step that matters

Stewing the peaches until very soft. Dried fruit stays firm until its cell structure softens with prolonged moist heat. Stopping early leaves lumps that the colander cannot fully smooth, so the sauce turns gritty.

“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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