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Grape Compote

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Grape Compote

Ingredients

Directions

  1. Cut a slit in one side of the grapes and remove the seeds.

  2. Soak the grapes in cold water and bring to a boil.

  3. Remove from heat, cover, and let stand for a while.

  4. Cool the grapes in cold water until completely cold.

  5. Use a skimming spoon to remove the grapes.

  6. Boil clarified sugar until it reaches a thread consistency.

  7. Add the grapes to the sugar and boil for a short time.

  8. Skim the mixture and let it cool.

  9. Serve the grapes in compote dishes and pour the sugar syrup over them.

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

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