Why it works: Sugar and peach are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Pudding Sauce
Ingredients
Directions
Beat the egg white until stiff.
Add sugar to taste.
Stir in the fruit until well combined.
Serve over boiled rice.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + peachtop 17% of all pairsSmell alikelowCooked together2,308 recipes
Shared aroma: beta-damascenone (apple, rose).
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + peachtop 29% of all pairsSmell alikemoderateCooked together1,048 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Whipped into stiff foam that gives the sauce its light, airy texture.
- Fresh or canned fruit
- Provides flavour, colour and moisture to the sauce.
The step that matters
Beat the egg white until stiff. Egg white only holds air when whipped to stiff peaks, and under-beaten whites stay runny and give a thin, dense sauce. Whites also deflate if fruit is folded in too roughly, so the fruit should be stirred in gently.
Swap the peach
How well each one fits the dish's main ingredients (egg, sugar):
- Vanillafits better
- Raisinfits better
- Lemonfits better
- Peachthe original
Fit is the average pairing score against egg, sugar. 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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