Skip to main content
Dessert

Apricot Syrup

A sweet syrup made from apricots, water, and sugar, cooked until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Syrup

Ingredients

Directions

Prepare the fruit

  1. Divide and stone the apricots.

  2. Blanch and chop the kernels very small.

Make the juice

  1. Put the fruit and kernels in a pot with a few spoonfuls of water to prevent burning.

  2. Cook over medium heat until reduced to a marmalade.

  3. Strain the juice through a jelly bag.

Make the syrup

  1. Add 1½ lbs of sugar to each pint of juice.

  2. Boil gently for 10 minutes to remove scum and create a rich syrup.

  3. Cool the syrup.

  4. Bottle it.

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 main fruit flavor and the pulp that becomes the juice for the syrup.
Sugar
Sweetens the syrup and, with boiling, thickens it into a rich syrup.

The step that matters

Boil gently for 10 minutes after adding the sugar. Sugar must dissolve fully before a gentle boil; boiling too hard can scorch the sugar and darken the flavor, while gentle heat lets scum rise to be skimmed off for a clear syrup.

“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.

You might also like

Apricot Ice CreamApricot Ice Cream26 recipesMixed Fruit SherbetMixed Fruit Sherbet6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes