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Dessert

Pear, Peach and Apple Pudding

A baked pudding made with pears, peaches, apples, cloves, citrus peel, custard, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pear, Peach and Apple Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the fruit

  1. Peel and chop the pears, then place them in a saucepan with cloves and lemon or orange peel.

  2. Add 2 cups of water and stew for about 15 minutes.

  3. Transfer the pears to a pudding dish.

Make the custard

  1. In a bowl, beat the eggs and sugar together, then add the flour and grated nutmeg.

  2. Gradually stir in the cream or milk while mixing continuously.

  3. Pour the custard over the pears and bake in a 400°F (200°C) oven until set.

Serve

  1. Serve cold with sweetened cream.

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. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pear + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Eggs
Set the custard as they cook, giving the pudding its structure.
Cream or milk
Forms the liquid base of the custard, adding richness and a soft texture.
Flour
Thickens the custard so it holds together rather than running loose.
Pears
Provide the main fruit flavour and moisture under the custard.
Sugar
Adds sweetness and balances the tartness of the fruit.

The step that matters

Adding the cream or milk to the egg mixture. Stirring in the liquid gradually while mixing keeps the eggs from clumping or scrambling, so the custard stays smooth before baking.

Swap the pear

How well each one fits the dish's main ingredients (clove, lemon, cream, egg, sugar, flour, nutmeg):

  1. Raisinfits better
  2. Vanillafits better
  3. Orangefits better
  4. Pearthe original

Fit is the average pairing score against clove, lemon, cream, egg, sugar, flour, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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