Skip to main content
Dessert

Pearled Fruit, Oh Fruit En Chemise

Fresh currants, cherries, gooseberries, and berries are dipped in egg white, rolled in fine sugar, and dried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Red currant and white currant share more aroma than cooks usually use. They rank in the top 8% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Pearled Fruit, Oh Fruit En Chemise

Ingredients

Directions

Prepare the coating

  1. Beat the egg white with cold water until combined.

Coat the fruit

  1. Dip the fruit into the egg mixture.

  2. Drain the fruit on a sieve briefly.

  3. Roll the fruit in fine sifted sugar until completely covered.

  4. Shake the fruit gently.

Dry

  1. Lay the fruit on sheets of white paper to dry.

  2. Allow to dry in a warm room or sunny window for 3 to 4 hours.

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. Red currant + white curranttop 8% of all pairs
    Smell alikestrong
    Cooked together4 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Red currant + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together345 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. White currant + sugartop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

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

What each ingredient does

Egg white
Forms a thin binding film that holds the sugar to the fruit surface.
Fine sifted sugar
Dries into a crisp, frosted, sweet crust on the outside of the fruit.
Red currants
Provide the main fruit body and tart flavour under the frosted coating.

The step that matters

Roll the fruit in fine sifted sugar until completely covered. Any bare patch stays wet and sticky as it dries, so sugar will not crystallise evenly there. Fully coating each piece gives an even frosted finish.

Swap the white currant

How well each one fits the dish's main ingredients (red currant, egg, sugar):

  1. Raspberryfits better
  2. Vanillafits better
  3. Currantfits better
  4. White currantthe original

Fit is the average pairing score against red currant, egg, sugar. 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.

You might also like

Red Currant JellyRed Currant Jelly65 recipesCurrant Ice CreamCurrant Ice Cream32 recipesCurrant SherbetCurrant Sherbet9 recipesCurrant and Raspberry IceCurrant and Raspberry Ice7 recipes