Name: Savarin a l'Ananas
Ingredients: 1 border-shaped savarin; Maraschino syrup; Slices of pineapple; Glace cherries; Apricot marmalade

Why it works: Pineapple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 377 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Savarin a l'Ananas

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare and bake a border-shaped savarin.
Soak the savarin well with maraschino syrup.
Cook sufficient slices of pineapple in maraschino syrup to fill the center of the border.
Fill the center of the savarin with pineapple slices.
Decorate with glace cherries.
Pour a thick syrup flavored with maraschino and apricot marmalade over the whole dish.
Serve hot or cold.

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.

Pineapple + apricottop 2% of all pairs

Smell alikestrong

Cooked together377 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Syrup + apricottop 17% of all pairs

Smell alikelow

Cooked together451 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + pineappletop 19% of all pairs

Smell alikelow

Cooked together568 recipes

Shared aroma: ethanol (alcoholic, ethereal).