Name: Fruits in Jelly
Ingredients: bunches of grapes; strawberries; peaches; green-gages; cherries; apricots; jelly

Why it works: Peach and apricot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Fruits in Jelly

Ingredients

Directions

Dip the fruits in water and dry them.
Place the dried fruits into the jelly just before it sets.

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.

Peach + apricottop 1% of all pairs

Smell alikestrong

Cooked together342 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Grape + apricottop 4% of all pairs

Smell alikestrong

Cooked together477 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Grape + peachtop 5% of all pairs

Smell alikestrong

Cooked together218 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).