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Greek Yogurt with Pears and Honey

By williamssonoma · From Open Recipes · 6 ingredients
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Why it works: Yogurt and pear work together. They rank in the top 6% of all ingredient pairs, and 85 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Yogurt + peartop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together85 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Pistachio + almondtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together693 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Pear + honeytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together169 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Pistachio + walnuttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together195 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Nuts + pistachiotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together425 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

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

Flavor stand-ins for the nuts

How well each one fits the dish's main ingredients (milk, yogurt, pear, pistachio, walnut, almond, honey):

  1. Cashew nutbetter flavor fit
  2. Hazelnutbetter flavor fit
  3. Pecansbetter flavor fit
  4. Nutsthe original

Fit is the average pairing score against milk, yogurt, pear, pistachio, walnut, almond, honey. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).