Why it works: Pear and molasses work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
Scalded Pears
Ingredients
Directions
Wash the pears thoroughly without peeling them.
Boil the pears in just enough water to cover them until they are soft.
Add molasses to the pot until it forms a sauce.
Boil the mixture until the sauce thickens.
Serve the pears in a dish with the thickened sauce poured over them.
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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Pear + molassestop 26% of all pairsSmell alikelowCooked together47 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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