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Dessert

Tuttifrutti, or Macedoine Ice

A chilled dessert of mixed fruit folded into a sweet, lemony ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Apricot and peach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 342 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Tuttifrutti, or Macedoine Ice

Ingredients

Directions

Make the ice

  1. In a bowl, mix the syrup, Kirschwasser, vanilla, and lemon juice.

  2. Freeze the mixture until it begins to set.

Add the fruit and set

  1. Gently fold in the mixed fruits.

  2. Mold the ice and return to the freezer until fully set.

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. Apricot + peachtop 1% of all pairs
    Smell alikestrong
    Cooked together342 recipes

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

  2. Vanilla + peachtop 1% of all pairs
    Smell alikestrong
    Cooked together558 recipes

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

  3. Vanilla + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together608 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  4. Vanilla + pineappletop 2% of all pairs
    Smell alikestrong
    Cooked together911 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  5. Pineapple + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together377 recipes

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

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

What each ingredient does

Syrup
Provides sweetness and the base body of the ice, which keeps it from freezing rock-hard.
Kirschenwasser
Alcohol lowers the freezing point, keeping the ice softer and scoopable, and adds cherry aroma.
Lemon juice
Adds acidity that brightens the flavor and balances the sweetness of the syrup.
Mixed fruits
Add texture, flavor and color; their sugars and water contribute to the final softness.

The step that matters

Freeze until it just begins to set before folding in the fruit. If the base is frozen solid, the fruit cannot be folded in evenly and will sink or break up. If it is still liquid, the fruit sinks and the ice stays too soft to mold. Partial freezing gives a slushy base that suspends the pieces.

Swap the lemon

How well each one fits the dish's main ingredients (syrup, vanilla, pineapple, grape, apricot, peach):

  1. Pearfits better
  2. Plumfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against syrup, vanilla, pineapple, grape, apricot, peach. 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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