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Apricot Cheese

A sweet preserve made by boiling apricots with sugar until a golden brown pulp forms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Apricot Cheese

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Wipe apricots and cut them into pieces.

  2. Grease the inside of a preserving pan with fine salad oil.

Make the paste

  1. Add the apricots to the pan and boil until they become a pulp, stirring constantly.

  2. Add the sugar and continue to stir while boiling sharply until the mixture turns golden brown.

  3. It is done when it clings to the spoon and leaves the pan clear.

Set and cool

  1. Pour into small molds and cover.

  2. Allow to cool for about 6 hours.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

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

What each ingredient does

Apricots
Provide the fruit body and flavor that cook down into the thick paste.
Sugar
Sweetens the paste and helps it thicken and set as it cooks down.

The step that matters

Boiling sharply after adding the sugar. Sugar must be stirred in while the mixture boils hard and constantly. Without constant stirring, it can scorch on the pan bottom, and the mixture needs to reach a thick, concentrated state so it sets firmly when cooled.

“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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