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Dessert

Apricot Puree

A preserved apricot puree made by sieving fruit, mixing with sugar, bottling, corking, and boiling.

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

Ingredients

Directions

Make the puree

  1. Rub the apricots through a fine sieve.

  2. Mix in the pounded sugar.

Bottle and boil

  1. Fill bottles with the puree.

  2. Cork the bottles and tie them with string.

  3. Boil the bottles in water for 2 minutes.

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

Ripe apricots
Provide the fruit pulp, main flavour and most of the moisture of the puree.
Pounded sugar
Adds sweetness and helps preserve the puree by binding water.

“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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