Nèfle du Japon

Poached in light syrup it holds shape; raw it goes from firm to brown in a day.

The kernels are pure benzaldehyde; one cracked stone in the pan does the work of an essence.

Vanillin fills out a fruit whose flavour is mostly floral top note and acid.

Fat holds the perfume; on its own the fruit is over almost before you notice it.

Floral sugar to floral fruit; it deepens rather than sweetens, which is what it needs.

It browns the second you cut it. Acid stops that and sharpens the flat sweetness.

Gingerol heat under a delicate floral; China poaches the two for coughs and dessert alike.

Two apricot-floral perfumes from the same gardens; they read as one preserve.

Sharp stone fruit against rendered fat, the apricot move played a month earlier.

Shared terpene-and-stone-fruit register; the wine tastes like it was made from them.

Lactic chalk under a floral tart fruit; the poached halves work as a cheese course.

Koji salt on delicate stone fruit; it turns a pudding into a starter without cooking.