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Dessert

Peach Chips

Peach Chips are sliced peaches cooked in sugar syrup, dried in sun, and packed 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 ↓

Peach Chips

Ingredients

Directions

Make the syrup and poach

  1. Slice the peaches nicely and weigh them.

  2. Boil the sugar until it forms a thick syrup.

  3. Add the sliced peaches and cook until clear.

  4. Remove the peaches with a perforated skimmer and spread them on clean, smooth boards.

Dry in the sun

  1. Set the boards in the sun to dry.

  2. When nearly dry, sprinkle each piece liberally with granulated sugar.

  3. Once the sugar dries, turn the pieces over and sprinkle the other side.

  4. Continue drying in the sun until as dry as chips.

Store

  1. Pack the chips in jars with sugar sprinkled between layers.

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

Cling peaches
Provide the fruit that becomes the chips, firm enough to hold their shape through cooking.
Sugar
Forms a thick syrup that sweetens the fruit and helps it keep its texture as it dries.
Granulated sugar
Sprinkled on the surface during drying to add sweetness and a crisp, sugary coat.

The step that matters

Cook the peaches until clear. Cooking the fruit in thick sugar syrup lets sugar replace water in the fruit, which slows spoilage and keeps the slices tender yet firm. Undercooking leaves them cloudy and wet, so they dry unevenly.

“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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