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Dessert

Stuffed Apple Compote

Baked apples stuffed with apricot marmalade and covered with apple pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Stuffed Apple Compote

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Prick the apples with a knife and make a hole through them.

  3. Remove the cores without breaking the apples.

  4. Fill the holes with apricot marmalade.

  5. Cover the holes with small pieces of apple.

Bake and serve

  1. Bake the apples until tender.

  2. Serve warm.

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 + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

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

What each ingredient does

Apples
Hold their shape as a tender, edible vessel for the filling while softening when baked.
Apricot marmalade
Adds sweetness and fruity acidity, and its sugars caramelize slightly at the surface as it heats.

The step that matters

Remove the cores without breaking the apples. If the apple wall tears, the marmalade will leak out during baking and the apples may lose their shape. Coring slowly and keeping the base intact helps the filling stay inside.

“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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