Stuffed Figs

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. Fig + apricottop 1% of all pairs
   Smell alikestrong
   Cooked together97 recipes

   Shared aroma: ethyl isobutyrate (fruity, ethereal).

2. Fig + walnuttop 4% of all pairs
   Smell alikestrong
   Cooked together373 recipes

   Shared aroma: 2-hexenal (green, leafy).

3. Sugar + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

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

4. Apricot + walnuttop 14% of all pairs
   Smell alikestrong
   Cooked together180 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Fig + sugartop 16% of all pairs
   Smell alikemoderate
   Cooked together2,241 recipes

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

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

What each ingredient does

Figs

Soft flesh that becomes tender and sweet when steamed, forming the base of the dish.

Apricot jam

Adds concentrated fruit sweetness and moisture to the filling.

Chopped english walnuts

Contributes crunch and a toasty, nutty flavor against the soft figs.

Powdered sugar

Forms a light sweet coating on the outside of the figs.

Swap the walnut

How well each one fits the dish's main ingredients (fig, apricot, sugar, cream):

1. Almondfits better
2. Pistachiofits better
3. Hazelnutfits better
4. Walnutthe original

Fit is the average pairing score against fig, apricot, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.