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Dessert

Compote De Raisin

A compote made by boiling grapes, sugar, and vine leaves, then adding eau‑de‑vie.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Compote De Raisin

Ingredients

Directions

Prepare the grapes

  1. Using a sharp knife, open the grapes at the side and remove the seeds.

  2. Place the grapes in an earthenware stewpan and cover them with water.

  3. Add a few vine leaves and bring to a slow boil.

Make the syrup

  1. Remove the grapes, add the loaf sugar to the liquid, and boil down to a syrup.

  2. Skim the syrup, return the grapes, and add the eau-de-vie.

  3. Bring to a boil again, then remove the grapes and place them with the syrup in a glass dessert dish.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Grapes
Provide the fruit body and flavour that the compote is built around.
Loaf sugar
Sweetens the liquid and, as it boils down, thickens it into a syrup.
Eau-de-vie
Adds a strong, aromatic spirit flavour to the finished syrup.

The step that matters

Boiling the syrup down. Boiling concentrates the sugar as water evaporates, so the syrup thickens and sets lightly when cooled. Too little reduction leaves it thin, while overcooking makes it sticky and dark.

“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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