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 Feuit
Ingredients
Directions
Prepare
Prepare wine jelly according to package instructions.
Layer and freeze
Layer the jelly and assorted fruits in a mold, starting with jelly.
Once the mold is filled, place it in a mixture of salt and ice for freezing.
Cover the mold tightly and 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 the fruit into a firm, sliceable structure as it chills and freezes.
- Assorted fruits
- Provide the main flavor, color, and texture within the set jelly.
The step that matters
Freezing in the salt and ice mixture. Salt lowers the melting point of ice, so the mixture gets colder than ice alone. Keeping the mold surrounded and covered tightly lets it freeze evenly and prevents ice or salt from getting into the dessert.
“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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