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Fondant Cream Fruit Bars

Fondant cream fruit bars are sweet bars made with fondant cream and mixed crystallized fruits, colored and flavored.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Raisin and fig work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 737 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fondant Cream Fruit Bars

Ingredients

Directions

Prepare

  1. Chop the stoned raisins, glace cherries, and other crystallized fruits.

  2. Color and flavor the fondant cream, warming it slightly if it has cooled.

Shape and dry

  1. While still warm, knead in the chopped fruits.

  2. Roll into a ball and flatten to about ¾ inch thick.

  3. Cut into neat bars and dry on greased paper.

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. Raisin + figtop 7% of all pairs
    Smell alikemoderate
    Cooked together737 recipes

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

  2. Fig + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together763 recipes

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

  3. Raisin + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together3,742 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Cream + raisintop 26% of all pairs
    Smell alikemoderate
    Cooked together1,642 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Cream + figtop 26% of all pairs
    Smell alikelow
    Cooked together523 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Fondant cream
Forms the soft, sweet body that holds the bars together.
Mixed fruits
Add chewy texture and concentrated fruit flavor throughout the bars.

The step that matters

Knead in the fruit while the fondant is still warm. Fondant softens when warmed and becomes stiff as it cools. Kneading the fruit in while it is warm lets the pieces mix evenly without cracking or tearing the fondant, so the bars cut cleanly.

Swap the lemon

How well each one fits the dish's main ingredients (cream, raisin, fig):

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

Fit is the average pairing score against cream, raisin, fig. 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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