Why it works: Clove and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and 16,229 recipes mention both. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
The recipe
Ingredients
Directions
Take the pippins out of the apples with a pen- knife, and put them in a preserving-pan, with a glass of water and a quarter of a pound of white sugar; let them simmer slowly; when they are very green and the syrup reduced, put them in the compotier, pour the syrup over and serve cold. Two cloves or a bit of cinnamon or lemon- peel may be added, and improves the flavour.
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 aroma chemistry they share, and how many recipes mention both.
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Clove + sugartop 17% of all pairsAroma overlaplowMentioned together16,229 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Clove and sugar share little aroma chemistry, yet 16,229 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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