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Mirabelle Plums

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Plum and syrup work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mirabelle Plums

Ingredients

Directions

  1. Prick the mirabelle plums all over and soak them in cold water.

  2. In a pot, bring water to a boil.

  3. Add the plums to the boiling water; when they float, remove them with a skimmer.

  4. Transfer the plums to cold water to cool.

  5. Prepare syrup by boiling it to a thread consistency.

  6. Add the plums to the syrup and let it boil a few times, skimming off any foam.

  7. Let the plums sit in the syrup for four days, draining and reheating the syrup daily.

  8. On the fifth day, boil the syrup to a pearl stage, add the plums, and let it boil over them.

  9. Remove from heat, skim, and store the plums in dry pans with enough syrup to cover.

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. Plum + syruptop 22% of all pairs
    Smell alikelow
    Cooked together143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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