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Dessert

Fruit Sauce

Fruit sauce made from canned fruit syrup, thickened with cornstarch or arrowroot, and finished with finely cut fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Syrup and arrowroot work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 37 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fruit Sauce

Ingredients

Directions

  1. Heat the syrup from canned fruit, such as peach or pineapple.

  2. Mix cornstarch with cold water, then gradually add it to the fruit juice.

  3. Cook until there is no taste of raw starch.

  4. Remove from heat and add the finely cut fruit.

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. Syrup + arrowroottop 22% of all pairs
    Smell alikemoderate
    Cooked together37 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Fruit syrup
Provides the liquid and sweetness that the sauce is built on.
Cornstarch
Thickens the syrup into a smooth sauce as it heats.
Fruit
Adds fruit pieces and fresh fruit flavor to the finished sauce.

The step that matters

Cook until there is no taste of raw starch. Starch must be heated fully to swell and thicken properly. Stopping early leaves a raw, floury taste and a weak, cloudy sauce.

“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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