Name: Fruit Canapes
Ingredients: preserved fruit; wine; sautéed bread; whipped cream; brandy (optional)

Why it works: Wine and brandy are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 2,427 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Fruit Canapes

Ingredients

Directions

Heat the preserved fruit in a saucepan.
Add a little wine to the heated fruit if desired.
Place the fruit on sautéed bread.
Top with whipped cream.
For peaches, add a little brandy if desired.

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.

Wine + brandytop 9% of all pairs

Smell alikemoderate

Cooked together2,427 recipes

Shared aroma: gamma-nonanolactone (coconut, sweet).
Cream + brandytop 16% of all pairs

Smell alikelow

Cooked together2,635 recipes

Shared aroma: 2-heptanol (bitter, floral).
Bread + brandytop 16% of all pairs

Smell alikemoderate

Cooked together976 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Wine + creamtop 19% of all pairs

Smell alikelow

Cooked together3,887 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Wine + breadtop 21% of all pairs

Smell alikemoderate

Cooked together956 recipes

Shared aroma: ethyl octanoate (fruity).