Name: Evaporated Apples with Raisins
Ingredients: dried or evaporated apples; seeded raisins

Why it works: Apple and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,920 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Evaporated Apples with Raisins

Ingredients

dried or evaporated apples
seeded raisins

Directions

Use about half as many seeded raisins as apples.
Wash the apples thoroughly.
Mix the raisins with the apples in a deep vessel.
Barely cover the mixture with warm water.
Let it stand overnight before serving.

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.

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.

Apple + raisintop 13% of all pairs

Smell alikemoderate

Cooked together1,920 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

Dried or evaporated apples: Provide the main fruit body, which softens and plumps as it rehydrates in the water.
Seeded raisins: Add concentrated sweetness and chewy texture that complements the apples.

“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.