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Dessert

Beignets De Pommes

Apple fritters made from quartered apples coated in a light batter, fried, and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Apple and cinnamon are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 5,598 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Beignets De Pommes

Ingredients

Directions

Prepare

  1. Quarter the apples and remove the core.

  2. Peel the apples and marinate them in brandy, cinnamon, and lemon extract.

Batter and fry

  1. Drain the apples and dip them in a light batter made from flour and water.

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

Finish and serve

  1. Place the fried apples on a dish, dust with white sugar, and glaze in the oven or with a salamander.

  2. Serve very 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 + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Fine rennet apples
Provide the fruit that softens when cooked while keeping its shape and tart flavour.
All-purpose flour
Forms the light batter that puffs and crisps in the hot oil around the apples.
Brandy
Adds aromatic flavour to the apples during marinating.
Ground cinnamon
Adds warm, sweet spice aroma to the marinated apples.
White sugar
Adds sweetness on the outside and browns when the fritters are glazed.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the batter absorbs oil slowly and turns greasy instead of crisp. Hot oil sets the batter quickly, so it seals and browns before the fruit overcooks.

Swap the lemon

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

  1. Raisinfits better
  2. Vanillafits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against apple, brandy, cinnamon, flour, 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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