Name: Macedoine of Fruit
Ingredients: wine jelly; assorted fruits (canned or preserved, such as pear and apple); syrup

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

wine jelly
assorted fruits (canned or preserved, such as pear and apple)
syrup

Directions

Prepare wine jelly according to package instructions.
Layer the assorted fruits in a mold.
Pour the wine jelly over the fruit layers.
Freeze until solid.
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.

Wine + peartop 13% of all pairs

Smell alikemoderate

Cooked together223 recipes

Shared aroma: isoamyl acetate (banana, fruity).
Pear + syruptop 17% of all pairs

Smell alikelow

Cooked together254 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Wine + syruptop 30% of all pairs

Smell alikelow

Cooked together381 recipes

Shared aroma: ethanol (alcoholic, ethereal).