Why it works: Sugar and grape are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Compote De Raisins
Ingredients
Directions
Make the syrup
Make a syrup with a quarter of a pound of sugar and half a glass of water, let it boil, and strain it well.
Cook the grapes
Put into the syrup a pound of muscatel grapes.
Let them boil up two or three times.
If there is any skim, take it off with white paper.
Serve
Arrange them in the compotier.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 + grapetop 23% of all pairsSmell alikelowCooked together7,490 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sugar
- Sweetens the grapes and, dissolved in water, forms the syrup that coats them.
- Muscatel grapes
- Provide the fruit, whose flavour and juices are carried into the syrup as they cook.
The step that matters
Skimming the syrup. Foam and scum rise to the surface as the syrup boils. Removing them before serving keeps the compote clear and prevents bitter or cloudy flavours from spreading through the fruit.
“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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