Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Black Caps Par Excellence
Ingredients
Directions
The book says “a very hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.
Prepare the apples
Cut the apples in half without peeling them and scoop out the cores.
Fill the cavities with thin strips of lemon rind and candied orange peel.
Press the two halves of each apple together and place them closely in the tin.
Assemble in the tin
Cover the bottom of a flat shallow tin with a thick layer of brown sugar.
Pour the sweet wine over the apples, ensuring the tops are moistened.
Sift white sugar thickly on top of the apples.
Bake
Bake in a very hot oven (400°F / 200°C) until the outsides catch or become black.
Then reduce the heat and bake gently until the apples are soft throughout.
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.
-
Lemon + orangetop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Apple + orangetop 7% of all pairsSmell alikestrongCooked together2,230 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Apple + winetop 10% of all pairsSmell alikemoderateCooked together1,207 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
-
Lemon + winetop 13% of all pairsSmell alikelowCooked together6,157 recipes
Shared aroma: decanal (soap, orange peel).
-
Orange + winetop 14% of all pairsSmell alikemoderateCooked together2,046 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Norfolk biffins
- Firm apples hold their shape while the halves soften through gentle baking.
- Pale brown sugar
- Forms a thick syrup with the wine and caramelises on the surface for sweetness and colour.
- Sweet wine
- Adds moisture and sweetness, and its liquid collects into a syrup in the tin.
- Candied orange peel
- Adds sweet, aromatic flavour that perfumes the apples as they bake.
- Lemon rind
- Adds bright aromatic oils that balance the sweetness of the sugar and wine.
The step that matters
Bake in a very hot oven until the outsides catch, then reduce the heat. The high heat browns and partly blackens the sugared surface, building flavour. Lowering the heat afterward lets the centres soften without burning the exterior or drying the apples.
Swap the apple
How well each one fits the dish's main ingredients (lemon, orange, sugar, wine):
- Limefits better
- Blackberryfits about as well
- Vanillafits about as well
- Applethe original
Fit is the average pairing score against lemon, orange, sugar, wine. 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
Orange Bundt Cake349 recipes
Apple Pudding256 recipes
Lemon Cake228 recipes
Lemon Ice147 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.