Skip to main content

Macedoine of Fruit, with Jelly of Verjus

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Peach and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Macedoine of Fruit, with Jelly of Verjus

Ingredients

Directions

  1. Prepare the jelly as directed.

  2. Pour part of the jelly into a mold and let it set.

  3. Peel and quarter the peach, apricot, and brunion.

  4. Pick 12 cherries of each type.

  5. Once the jelly is set, remove the small mold and place a cherry in the center.

  6. Surround the center cherry with different types of cherries.

  7. Place a second circle of fruit quarters upright along the jelly, filling the center with remaining quarters.

  8. Form another circle with alternating cherries and fill the center again.

  9. Fill the mold with the remaining jelly and finish as before.

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. Peach + apricottop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesPeach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipes