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Dessert

Apples in Grape Juice

Apples cooked in sweetened grape juice, served cold with optional cream or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Orange and nutmeg match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,746 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Apples in Grape Juice

Ingredients

Directions

Prepare the apples

  1. Start with fresh apples.

  2. Peel the apples carefully.

Cook in grape juice

  1. Boil a little sweetened grape juice.

  2. Cook the peeled apples in the juice until tender.

  3. Lift the apples carefully and place them on a serving dish.

  4. Boil down the juice until it becomes thick.

  5. Pour the thickened juice over the apples.

Serve

  1. Serve cold with or without cream; optionally substitute soft custard for cream.

Nutrition, whole recipe (rough)

267Calories
5 gProtein
2 gFat
60 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Barley1 cup cooked (157g)193
Orange1 medium (131g)62
Nutmeg1 tsp ground (2.2g)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Orange + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Barley + nutmegtop 9% of all pairs
    Smell alikestrong
    Cooked together136 recipes

    Shared aroma: maltol (caramel, sweet).

  3. Barley + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together79 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Apples (in the method)
Provide the fruit that softens during cooking and forms the main body of the dish.
Grape juice
Supplies sweetness and flavour, and reduces to a thick syrup that coats the apples.

The step that matters

Boil down the juice until it becomes thick. Reducing the juice concentrates its sugars and flavour and thickens it through evaporation. If it is under-reduced it will stay thin and runny over the apples, and if over-reduced it can turn overly sticky or scorch.

Swap the orange

How well each one fits the dish's main ingredients (barley, nutmeg):

  1. Figfits better
  2. Raisinfits better
  3. Blueberryfits better
  4. Orangethe original

Fit is the average pairing score against barley, nutmeg. 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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