Compositie Van Persicken
"Composition Of Peaches"
From the treasured pages of Het Hollands, of Neederlands kook-boek
Unknown Author
Compositie Van Persicken
"De Compositien van Persicken werden op de selfde wys gemaakt als die van de rype Abrikosen: Hier vooren verhandelt; men heeft hier alleen maar te letten, dat men de Persicken neemt eer dat ze volkomen ryp zyn. Indiense volkomen ryp zyn, moet gy ze netjens schillen, de Steen uitdoen, en aan vierendeelen in een aarde Schotel leggen, of in een Koopere vertinde diepe Schotel, zynde den Bodem met Suiker bestroit, met gekonfyte Citroen-schil klein gehakt; daar na zulje alles in den Oven zetten; gebakken zynde, bestrooit het met Suiker, geeft ze kleur met de roode schillen, na dat gy ze in Porcelaine Schoteltjens zult hebben opgeschept, distse daar na warm op."
English Translation
"Composition of Peaches. The Compositions of Peaches were made in the same way as those of ripe Apricots: discussed above; one only has to note here that the peaches should be taken before they are fully ripe. If they are fully ripe, you must carefully peel them, remove the stone, and cut them into quarters, placing them in an earthenware dish, or in a deep copper tinned dish, the bottom sprinkled with sugar, with candied lemon peel finely chopped; then place everything in the oven; once baked, sprinkle with sugar, give them color with the red peels, after you have spooned them into little porcelain dishes, serve them while still warm."
Note on the Original Text
Early 18th-century recipes are typically brief and conversational, assuming the reader's working knowledge of basic techniques. Steps are described economically, with the expectation that ingredients like candied peel or baking vessels are standard household fare. Spelling reflects period Dutch usage: 'Persicken' for peaches, 'Compositie' for compote or composition, 'Suiker' for sugar. Quantities are imprecise—this was common, as cooks adjusted by eye. The recipe refers back to an earlier method for apricots, reflecting the period's modular approach to fruit confectionery.
Title
Het Hollands, of Neederlands kook-boek (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
J. du Vivie
Background
A delectable journey into 18th-century Dutch cuisine, this cookbook serves up traditional recipes, culinary wisdom, and a flavorful glimpse of the Netherlands’ rich gastronomic heritage.
Kindly made available by
Internet Archive
This recipe hails from the early 18th century Dutch cookbook, 'Het Hollands, of Neederlands kook-boek,' published in 1725 in Leiden. Dutch cuisine at this time was marked by a love of preserves, pastries, and fruit confections, showcasing ingredients imported from colonial trade like sugar and candied citrus. A 'compositie' referred to a gentle fruit bake or compote—a common dessert for upper-class tables—often enhanced with sugar and the aromatic zest or peel from exotic fruits. Such recipes demonstrate just how early modern Dutch kitchens celebrated fruit harvests, transforming even slightly underripe produce into warm, elegant desserts.
In the 18th century, the peaches would have been baked in deep earthenware or tinned copper baking dishes, nestled over the hearth or inside wood-fired ovens. Knives for peeling, a small kitchen spoon for managing the fruit and sugar, and porcelain or faience serving dishes for presentation would all feature. The candied lemon peel would be chopped with a knife or mezzaluna. Modern cooks can use a sharp paring knife, an ovenproof dish (ceramic or enamel is ideal), and standard baking ovens. Porcelain ramekins or dishes echo the original serving style.
Prep Time
15 mins
Cook Time
25 mins
Servings
6
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 6 medium peaches (slightly underripe)
- 1/2 cup granulated sugar (plus extra for finishing)
- 1 oz candied lemon peel, finely chopped (or substitute with fresh grated lemon zest in a pinch)
- Red peach skins (reserved from peeling; optional, for decoration)
Instructions
- Begin by choosing peaches that are not fully ripe—firm but fragrant fruit works best.
- Peel the peaches carefully, slice them open to remove the stones, and cut each peach into quarters.
- Arrange the peach quarters in a deep, ovenproof dish—use an earthenware or enamel-coated baking dish for an authentic touch.
- Sprinkle a generous layer of sugar over the bottom of the dish, then add finely chopped candied lemon peel throughout the peaches.
- Place the dish in a preheated oven at 350°F and bake until the peaches are just tender and the sugar has dissolved, creating a syrup.
- Once baked, transfer the peaches to small porcelain serving dishes.
- Sprinkle more sugar on top, and, for a decorative touch, use some of the red peach skins to add color to the finished dish—simply lay them artfully over the peaches before serving.
- Serve the composition while still warm.
Estimated Calories
120 per serving
Cooking Estimates
It usually takes about 15 minutes to prepare the peaches and ingredients, and another 25 minutes to bake them. Each serving has about 120 calories. The recipe serves 6 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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