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Spiced Plums

Preserved plums stewed with cider vinegar, sugar, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Spiced Plums

Ingredients

Directions

Prepare

  1. Pierce the plums several times with a darning needle to prevent bursting.

  2. Place the cinnamon, cloves, and nutmeg in a muslin bag.

  3. Simmer the muslin bag in a little vinegar and water for 30 minutes.

Cook the plums

  1. Combine the spices with the vinegar and sugar in a pot. Bring the mixture to a boil.

  2. Add the plums. Boil carefully until they are tender.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  4. Plum + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together513 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Plums
Provide the fruit that softens and becomes tender during simmering, forming the body of the dish.
Sugar
Adds sweetness and, with the vinegar, helps preserve the fruit and thicken the syrup.
Cider vinegar
Adds acidity that balances the sugar and helps preserve the fruit.

The step that matters

Boil carefully until the plums are tender. Boiling too hard can split the skins and break the fruit apart. A gentle boil cooks the plums through while keeping them whole.

Swap the plum

How well each one fits the dish's main ingredients (cider, vinegar, sugar, cinnamon, clove, nutmeg):

  1. Applefits better
  2. Figfits better
  3. Quincefits about as well
  4. Plumthe original

Fit is the average pairing score against cider, vinegar, sugar, cinnamon, clove, nutmeg. 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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