Skip to main content
Dessert

Macedoine of Fruit

A dessert of layered wine jelly and assorted candied or preserved fruits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Wine and pear work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 223 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Macedoine of Fruit

Ingredients

Directions

Prepare

  1. Prepare wine jelly according to package instructions.

  2. Select and prepare assorted fruits, ensuring they are fresh and not overripe.

Assemble and freeze

  1. Layer the jelly and fruits in a mold, starting with a layer of jelly.

  2. Fill the mold with jelly and fruit before the jelly is fully set.

  3. Place the mold in a mixture of salt and ice, covering it tightly.

  4. Let it freeze for several hours 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. Wine + peartop 13% of all pairs
    Smell alikemoderate
    Cooked together223 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Pear + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

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

  3. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked together9,581 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

Wine jelly
Sets into a clear, firm base that holds the fruit in layers.
Assorted fruits
Adds flavour, sweetness and soft texture between the jelly layers.
Sugar
Adds sweetness to the jelly and fruit.

The step that matters

Fill the mold before the jelly is fully set. Partly set jelly holds the fruit in place and lets the layers bond. If it has fully set, the layers may not fuse and the fruit can float or separate when unmolded.

Swap the pear

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

  1. Vanillafits better
  2. Applefits about as well
  3. Grapefits about as well
  4. Pearthe original

Fit is the average pairing score against wine, 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.

More macedoine recipes

Salad 10Fruit 3Ice 3 See all 5 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes