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Dessert

Date Sauce

A sauce of grated tart apples and mashed dates, served with whipped cream.

From an old cookbook · modernised transcription
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Why it works: Apple and dates work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 119 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Date Sauce

Ingredients

Directions

Prepare

  1. Grate the apples.

  2. Remove the stones from the dates and mash them thoroughly.

Combine and serve

  1. Mix the grated apples with the mashed dates using a silver fork.

  2. Serve with whipped cream.

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.

  1. Apple + datestop 12% of all pairs
    Smell alikemoderate
    Cooked together119 recipes

    Shared aroma: estragole (anise, licorice).

  2. Dates + creamtop 27% of all pairs
    Smell alikelow
    Cooked together276 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Apple + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,089 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Apples
Firm tart apples give the sauce acidity and a fresh, bright flavour.
Dates
Mashed dates add sweetness and a thick, rich body to the sauce.

Swap the apple

How well each one fits the dish's main ingredients (dates, cream):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against dates, cream. 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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