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Apkicots in Syrup

A preserved fruit dish of apricots soaked in hot syrup and canned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apricot and syrup work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 451 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Apkicots in Syrup

Ingredients

Directions

Prepare

  1. Peel the apricots.

  2. Cut them in half.

  3. Soak them in cold water until ready.

  4. Do not peel ripe apricots to maintain their shape.

Pack and process

  1. Place the fruit in cans or jars.

  2. Pour hot syrup over them.

  3. Add a few peeled pits to each jar for flavor and appearance.

  4. Process quart cans in boiling water for 10 minutes, pint cans for 8 minutes, quart jars for 6 minutes, and pint jars for 3 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 + syruptop 17% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Apricots
Provide the fruit flesh, which gives the dish its main flavor and texture.
Hot syrup
Adds sweetness and moisture, and helps the fruit keep its flavor while stored.

The step that matters

Process for the correct time by container size. Boiling water processing heats the sealed contents long enough to destroy harmful microbes. Shorter times for a given container can leave the fruit under-processed and unsafe to store, so each container size needs its own listed time.

“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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