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Dessert

Apple Compote Au Gratin

A baked apple compote topped with buttered crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and nutmeg are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,790 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Apple Compote Au Gratin

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Make a quart of smooth apple sauce.

  2. While hot, mix in sugar, nutmeg, and butter until well combined.

  3. Transfer the mixture to a deep plate or pie dish, ensuring it is rather stiff when cold.

Bake and serve

  1. Brush the top with beaten egg and sprinkle rolled crackers generously over it.

  2. Bake at 350°F (175°C) for 30 minutes.

  3. Serve hot with butter and sugar.

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 + nutmegtop 12% of all pairs
    Smell alikemoderate
    Cooked together3,790 recipes

    Shared aroma: estragole (anise, licorice).

  2. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Apple sauce
Forms the soft, moist base of the dish that the topping sits on.
Butter
Adds richness and fat, giving the compote a smooth, rounded flavour.
Egg
Brushed on top, it helps the cracker topping set and brown in the oven.
Rolled crackers
Form the crisp, golden topping that contrasts with the soft apple layer.

The step that matters

Chilling the apple mixture until stiff. Apple sauce that is too loose will release liquid and make the bake soggy, so it should be firm when cold before the topping goes on.

Swap the apple

How well each one fits the dish's main ingredients (sauce, sugar, nutmeg, butter, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against sauce, sugar, nutmeg, butter, egg. 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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