Why it works: Fig and sugar are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,241 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Fig Filling
Ingredients
Directions
Mix the chopped figs, sugar, and boiling water together.
Cook in a double boiler until thick enough to spread.
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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Fig + sugartop 16% of all pairsSmell alikemoderateCooked together2,241 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Figs
- Provide the bulk, sweetness, and fruity flavor of the filling.
- Sugar
- Adds sweetness and helps thicken the figs as they cook down.
- Boiling water
- Adds moisture so the figs soften and blend into a spreadable mixture.
The step that matters
Cook in a double boiler until thick enough to spread. Gentle, indirect heat from a double boiler lets the figs soften and thicken evenly without scorching on the bottom of the pan. Stop when the mixture holds its shape on a spoon, since it firms further as it cools.
“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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