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Broiled Summer Fruit with Anise-Honey Butter Recipe

Summer fruit gets saucy.

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Why it works: Fig and mango share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 6 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

The recipe

4 servings

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Fig + mangotop 5% of all pairs
    Aroma overlapstrong
    Mentioned together6 recipes

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

  2. Plum + apricottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together281 recipes

    Shared aroma: damascenone (apple, rose).

  3. Peach + apricottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together341 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Peach + plumtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together161 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Fig + apricottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together97 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

Flavor stand-ins for the plum

How well each one fits the dish's main ingredients (butter, anise, honey, vanilla, fig, peach, apricot):

  1. Pearabout as good a flavor fit
  2. Appleabout as good a flavor fit
  3. Plumthe original
  4. Strawberryabout as good a flavor fit

Fit is the average pairing score against butter, anise, honey, vanilla, fig, peach, apricot. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).