Name: Compote of Fruits for Desserts
Ingredients: 4 ounces of sugar boiled; a gill of water fo~ 5 minutes; three oranges very thinly

Why it works: Sugar and orange are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Compote of Fruits for Desserts

Ingredients

4 ounces of sugar boiled
a gill of water fo~ 5 minutes
three oranges very thinly

Directions

Prepare the oranges

Pare off the rind of three oranges very thinly, and reserve it on a plate.
Divide the oranges into halves, remove the white pithy cord, and cut off the rind and pith in strips down to the quick, leaving the halves of oranges transparently bare.
Dish up these rather high in the compote glass.

Make the syrup and serve

Throw the rind kept in reserve into 4 ounces of sugar boiled with a gill of water for 5 minutes.
Strain this syrup into a basin, add a small gill of rum or brandy, pour over the compote, and serve.

Nutrition, whole recipe (rough)

111Calories

1 gProtein

0 gFat

28 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Orange	1 medium (131g)	62
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	0

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

By Martinelo, Marie. 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.

Sugar + orangetop 20% of all pairs

Smell alikelow

Cooked together19,212 recipes

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

Sugar and orange barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sugar: Sweetens the syrup and gives the compote its body once boiled with water.
Oranges: Provide the fruit and bright citrus flavour that forms the compote.

“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.