Why it works: Apple and pear match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 649 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓
Apple Wine or Cider
Ingredients
Directions
Select a mixture of ripe apples suitable for cider production.
Wash and crush the apples to extract the juice.
Ferment the juice in a clean container, allowing it to sit until bubbling stops.
Strain the liquid into bottles, sealing them tightly.
Store in a cool, dark place to age for several months.
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.
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Apple + peartop 1% of all pairsSmell alikestrongCooked together649 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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