Why it works: Peach and grape match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 218 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Fruits in Jelly
Ingredients
Directions
Set the jelly
Pour ½ pint of clear calf’s-foot jelly into a bowl.
When the jelly is stiff, lay in 3 peaches and a bunch of grapes with the stalks upwards.
Cover the fruit with vine leaves and fill the bowl with more jelly.
Let it stand until the next day.
Unmould and serve
Set the bowl in hot water until the jelly loosens from the basin.
Carefully turn the jelly out onto a dish and serve.
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.
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Peach + grapetop 5% of all pairsSmell alikestrongCooked together218 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Calf’s-foot jelly
- Sets firm around the fruit, holding its shape when turned out.
- Peaches
- Provide the fruit body and sweet, fragrant flavour inside the set jelly.
- Grapes
- Add juicy pieces and colour contrast within the clear jelly.
The step that matters
Letting the jelly stand until the next day. The jelly needs a full, uninterrupted period to set firmly; if it is disturbed or not fully chilled and stiff, the fruit can shift and the jelly may not hold its shape when unmoulded.
“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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