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Prunes Île Mirabelle

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Prunes Île Mirabelle

Ingredients

Directions

  1. Choose plums that are light yellow and have pits that detach easily.

  2. Cut off the stems of the plums, leaving about ½ inch.

  3. Boil a pot of water with a few crushed defective mirabelles to acidulate it.

  4. Strain the water, bring it back to a boil, and add the mirabelles.

  5. Gently submerge the plums in the water with a slotted spoon and simmer until they start to soften.

  6. Remove from heat and let them sit for a moment.

  7. Check the plums; when they are slightly soft, refresh them in cold water, changing the water three times.

  8. Mix two parts clarified sugar with one part water and add the plums to the cold sugar mixture.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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