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Dessert

Compote of Prunes

A compote made from French plums simmered with sherry or curaçao, served with thick cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Plum and sherry work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 58 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Compote of Prunes

Ingredients

Directions

Prepare

  1. Soak the plums in warm water for 15 minutes.

  2. Drain the plums and simmer them in the compote syrup with sherry or curaçao for 20 minutes.

  3. Let the plums cool.

Serve

  1. Arrange the plums neatly.

  2. Pour the syrup over the plums.

  3. Cover with a thick layer of cream.

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 + sherrytop 9% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sherry + creamtop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Plum + syruptop 22% of all pairs
    Smell alikelow
    Cooked together143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sherry + syruptop 23% of all pairs
    Smell alikelow
    Cooked together141 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

French plums
Provide the main fruit, softening during simmering to become tender and juicy.
Sherry or curaçao
Adds aroma and a boozy flavour to the syrup.
Thick cream
Adds richness and a cool, creamy contrast to the warm-sweet fruit.

The step that matters

Simmer the plums gently. Simmering too hard can break the plums apart and make the syrup cloudy. A gentle simmer keeps the fruit whole and tender while the syrup slowly takes on flavour.

Swap the plum

How well each one fits the dish's main ingredients (sherry, syrup, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pineapplefits better
  4. Plumthe original

Fit is the average pairing score against sherry, syrup, cream. 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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