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Dessert

Baked Apples and Pears

A simple oven-baked dish of apples and pears cooked with water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and pear match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 649 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Baked Apples and Pears

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Wash and prepare the apples and pears, removing any imperfections.

Bake and serve

  1. Place the fruit in a baking dish and add a little water.

  2. Bake until the fruit is tender and the juices are re-absorbed.

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. Apple + peartop 1% of all pairs
    Smell alikestrong
    Cooked together649 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

Apples
Soften during baking and release juices that concentrate into a sweet, tender filling.
Pears
Soften during baking and add sweetness and a delicate, tender texture.

The step that matters

Bake until the fruit is tender. Pears and apples differ in firmness and size, so judging doneness by texture rather than by time prevents underbaked centres or mushy fruit.

“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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