Name: Apples Stewed
Ingredients: 6 apples; 2 teaspoons castor sugar

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Apples Stewed

Ingredients

6 apples
2 teaspoons castor sugar

Directions

Prepare

Peel and core the apples.

Cook and finish

Stew the apples gently until tender.
Beat the apples with a fork.
Pass the apples through a fine sieve.
If needed, add 2 teaspoons of castor sugar.

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.

Apple + sugartop 18% of all pairs

Smell alikelow

Cooked together16,478 recipes

Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Apples: Break down into a soft pulp that gives the purée its body and texture.
Castor sugar: Adds sweetness to balance the tartness of the cooked apples.

“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.