Name: Bouchees with Pine Apple
Ingredients: small round Savoy biscuit drops; thin preserved pine apple; transparent icing; pine apple syrup

Why it works: Biscuit and pine share more aroma than cooks usually use. They rank in the top 9% of all ingredient pairs, and cooks put them together in 9 recipes. Both carry maltol, which smells caramel, sweet. The science ↓

Bouchees with Pine Apple

Ingredients

small round Savoy biscuit drops
thin preserved pine apple
transparent icing
pine apple syrup

Directions

Prepare small round Savoy biscuit drops about 1.5 inches in diameter.
Place smaller pieces of thin preserved pine apple on each biscuit drop.
Gloss them over with transparent icing flavored with pine apple syrup.

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.

Biscuit + pinetop 9% of all pairs

Smell alikestrong

Cooked together9 recipes

Shared aroma: maltol (caramel, sweet).
Biscuit + appletop 17% of all pairs

Smell alikemoderate

Cooked together260 recipes

Shared aroma: nonanal (fat, citrus).
Pine + appletop 17% of all pairs

Smell alikemoderate

Cooked together98 recipes

Shared aroma: estragole (anise, licorice).
Biscuit + syruptop 18% of all pairs

Smell alikemoderate

Cooked together139 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Apple + syruptop 22% of all pairs

Smell alikelow

Cooked together742 recipes

Shared aroma: ethanol (alcoholic, ethereal).