Name: Timbale De Fruits a LA Marechale
Ingredients: 1 pint Maraschino jelly; French plums; Oranges; Apricots; Apples; Cherries

Why it works: Plum and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 284 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Timbale De Fruits a LA Marechale

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the fruits carefully: stone and stew the French plums in claret.
Cut the apples into small, even pieces and boil them tender in syrup.
Divide the oranges and apricots into convenient pieces.
Once all fruits are ready, set them with the Maraschino jelly in a fancy mold.
When cold, turn out the mold and serve.

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.

Plum + apricottop 1% of all pairs

Smell alikestrong

Cooked together284 recipes

Shared aroma: damascenone (apple, rose).
Plum + appletop 2% of all pairs

Smell alikestrong

Cooked together404 recipes

Shared aroma: 2,4-decadienal (seaweed).
Apricot + appletop 2% of all pairs

Smell alikestrong

Cooked together777 recipes

Shared aroma: gamma-undecalactone (peach, sweet).
Orange + apricottop 7% of all pairs

Smell alikestrong

Cooked together703 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Orange + appletop 7% of all pairs

Smell alikestrong

Cooked together2,230 recipes

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