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Dessert

Beignets De Pommes a LA Pate

Apples marinated in brandy, dipped in batter, fried, and sugared.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and brandy are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,291 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Beignets De Pommes a LA Pate

Ingredients

Directions

Prepare

  1. Prepare the apples and marinate them in brandy.

Fry and serve

  1. Dip the marinated apples into the batter.

  2. Fry the apples in hot oil until golden brown.

  3. Remove them from the oil and place on a towel to drain.

  4. Sprinkle with sugar and serve hot.

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. Apple + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

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

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  3. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Apples
Provide the fruit that is coated, fried and served as the main element.
Brandy
Adds aroma and flavor to the apples during marinating.
Batter
Coats the apples and forms a crisp golden shell when fried.
Sugar
Adds sweetness to the finished fritters.

The step that matters

Frying the apples in hot oil. If the oil is not hot enough, the batter absorbs excess oil and turns greasy instead of crisping. If it is too hot, the outside browns before the apple softens inside.

Swap the apple

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

  1. Vanillafits better
  2. Apricotfits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against brandy, sugar. 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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