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Dessert

Baked Apple and Tapioca

A baked apple dessert with tapioca, sugar, and zest.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and apple are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Baked Apple and Tapioca

Ingredients

Directions

Prepare the tapioca

  1. Soak the tapioca overnight.

  2. Pour boiling water and sugar over the soaked tapioca and boil until it reaches a jelly-like consistency.

Bake and serve

  1. Roast the apples in the oven for about 15 minutes.

  2. Pour the tapioca mixture over the apples and bake for an additional 15 minutes.

  3. Flavor the tapioca with zest before serving.

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. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and apple barely smell alike, yet cooks put them together in 16,478 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

Tapioca
Thickens the liquid into a jelly-like coating as it cooks and cools.
Sugar
Sweetens the tapioca mixture and helps it set into a glossy texture.
Apples
Provide the main fruit body that softens and becomes tender when baked.

The step that matters

Boil the tapioca until jelly-like. Tapioca starch must be fully cooked and hydrated to thicken properly. Undercooked starch stays grainy and fails to set, while the thickened mixture gels 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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