Why it works: Wine and pear work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 223 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓
Macedoine of Fruit
Ingredients
Directions
Prepare
Prepare wine jelly according to package instructions.
Layer and freeze
Layer the jelly and fruits in a mold, starting with a layer of jelly.
Fill the mold before the jelly is fully set.
Place the mold in a mixture of salt and ice, covering it tightly.
Let it freeze for several hours.
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.
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Wine + peartop 13% of all pairsSmell alikemoderateCooked together223 recipes
Shared aroma: isoamyl acetate (banana, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Wine jelly
- Sets to form the firm, sliceable body that holds the fruit in layers.
- Various fruits
- Add flavor, sweetness and texture contrast to the jelly layers.
The step that matters
Fill the mold before the jelly is fully set. Jelly that is only partly set still flows enough to fill gaps and bond with the next layer, so the layers join. If it has set fully, the layers will separate, and if it is still too liquid, the fruit will float or sink.
“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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