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Dessert

Apple Miroton

A baked apple dessert with marmalade, brandy, lemon juice, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Apricot and apple match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Apple Miroton

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. Mix apricot and apple marmalade and mound it in the center of a fireproof plate.

  2. Core and peel the apples, then slice them evenly.

  3. In a dish, combine the apple slices with brandy, lemon juice, caster sugar, and cinnamon.

  4. Soak the apple slices for 3 to 4 hours.

Bake and serve

  1. Arrange the soaked apple slices carefully over the marmalade mound.

  2. Bake in a 350°F (175°C) oven for about 30 minutes, until the apples are thoroughly cooked.

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. Apricot + appletop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Apricot + brandytop 8% of all pairs
    Smell alikelow
    Cooked together513 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Apricot + cinnamontop 8% of all pairs
    Smell alikestrong
    Cooked together618 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

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

What each ingredient does

Apricot marmalade
Provides a sweet, fruity base that softens and flavors the apples as it warms.
Apple marmalade
Adds concentrated apple sweetness and moisture beneath the sliced apples.
Apples
Form the main body of the dish, softening into tender slices as they bake.
Brandy
Adds aroma and flavor to the apples during the soak.
Caster sugar
Sweetens the apple slices and helps draw out juice during the soak.

The step that matters

Soaking the apple slices. Soaking lets the brandy, lemon juice, sugar, and cinnamon penetrate the apple slices and draw out some juice, so they flavor evenly. Skipping or shortening the soak leaves the apples less seasoned.

Swap the lemon

How well each one fits the dish's main ingredients (apricot, apple, brandy, sugar, cinnamon):

  1. Vanillafits better
  2. Pearfits better
  3. Plumfits better
  4. Lemonthe original

Fit is the average pairing score against apricot, apple, brandy, sugar, cinnamon. Candidates are from the same food group and used in at least 100 recipes.

“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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