Skip to main content
Dessert

Macedoine of Fruit

A fruit jelly made by layering wine jelly with boiled fruits in syrup and freezing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Wine and pear work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 223 recipes. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

Macedoine of Fruit

Ingredients

Directions

Prepare

  1. Prepare wine jelly according to package instructions.

  2. Boil the fruits in syrup until tender, then drain.

Assemble and serve

  1. Layer the wine jelly and fruits alternately in a mold.

  2. Freeze until solid.

  3. Unmold 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.

  1. Wine + peartop 13% of all pairs
    Smell alikemoderate
    Cooked together223 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Pear + syruptop 17% of all pairs
    Smell alikelow
    Cooked together254 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Wine + syruptop 30% of all pairs
    Smell alikelow
    Cooked together381 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Wine jelly
Forms the set, clear structure that holds the layers together and gives a jelly-like bite.
Various fruits
Provide the main flavor, color, and soft texture within the set jelly layers.
Syrup
Sweetens the fruit and keeps it moist and tender during boiling.

The step that matters

Boil the fruits in syrup until tender, then drain.. Fruit that is not fully tender stays firm and can release water into the jelly, so it should be cooked through before layering.

Swap the pear

How well each one fits the dish's main ingredients (wine, syrup):

  1. Pearthe original
  2. Grapefits about as well
  3. Vanillafits about as well
  4. Applefits about as well

Fit is the average pairing score against wine, syrup. 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.

More macedoine recipes

Salad 10Fruit 3Ice 3 See all 5 →

You might also like

Oranges in SyrupOranges in Syrup9 recipesSyrup SauceSyrup Sauce6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes