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Dessert

Tiparee Cheese

A dessert made from tiparee fruit, sugar, and butter, simmered into a thick cheese-like consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Tiparee Cheese

Ingredients

Directions

Prepare the fruit

  1. Strain the juice from tiparee jam and keep the leftover fruit.

  2. Pass the leftover fruit through a sieve.

  3. Bake fresh tiparees in an earthen jar until soft.

  4. Sieve the baked tiparees, discarding the skins, and mix with the other pulp.

Make the cheese

  1. Add 1 cup of sugar and ⅓ cup of butter for every 1.5 cups of fruit pulp.

  2. Simmer over low heat until thick.

  3. Pour the mixture into oiled tins and let it cool.

  4. Cover tightly when 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.

  1. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Tiparees
Provide the fruit pulp that forms the body and flavour of the cheese.
Sugar
Sweetens the cheese and helps it thicken into a firm, sliceable set as it cooks.
Butter
Adds richness and a smooth texture to the cooked fruit pulp.

The step that matters

Simmer over low heat until thick. Fruit pulp with sugar can scorch on the bottom if heated too fast, and it must reduce enough to set once cooled. Low, steady heat with stirring gives an even, thick result.

“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.

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