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Dessert

Ego Plums

A dish of plums boiled in a sugar syrup.

From an old cookbook · modernised transcription
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Ego Plums

Ingredients

Directions

Prepare the syrup

  1. Pierce the skins of the plums with a large needle.

  2. Boil the sugar with ½ cup water to make a syrup.

Cook and pack

  1. Add the plums to the hot syrup and boil for about 30 minutes until clear.

  2. Remove the plums and let them cool.

  3. Pack the plums into jars and strain the hot syrup over them.

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. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Plums
Provide the fruit itself, with flavour and flesh that softens and turns clear as they cook.
Sugar
Sweetens the syrup and gives it body, helping to preserve the fruit.

The step that matters

Boiling the plums in the syrup. Boiling for the full time until the plums turn clear lets the sugar penetrate the fruit. Boiling too hard can break the plums apart, so keep the syrup at a steady, controlled boil.

“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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