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Dessert

Pear Water Ice

A frozen dessert made from pears, lemon juice, syrup, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and pear work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 942 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Pear Water Ice

Ingredients

Directions

Prepare the base

  1. Squeeze the lemons into a bowl.

  2. Add the syrup and water.

  3. Grate the pears into the mixture and mix well.

  4. Strain through a fine sieve.

Freeze and shape

  1. Freeze until rich and firm.

  2. Shape into pears and cover the molds with paper before freezing.

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. Lemon + peartop 13% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Syrup + peartop 17% of all pairs
    Smell alikelow
    Cooked together254 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lemon + syruptop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Lemons
Provide acidity that brightens the flavour and balances the sweetness of the syrup.
Syrup
Adds sweetness and, by lowering the freezing point, keeps the ice softer and smoother.
French pears
Supply the main pear flavour and aroma to the water ice.

The step that matters

Straining through a fine sieve. Grated pear leaves fibres and pulp that would freeze into a grainy texture. Straining removes them so the ice freezes smooth and clear.

Swap the lemon

How well each one fits the dish's main ingredients (syrup, pear):

  1. Vanillafits better
  2. Plumfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against syrup, pear. 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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