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Dessert

Apricot Maizena Mould

A chilled dessert of stewed or canned apricots set in a cornstarch syrup.

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 ↓

Apricot Maizena Mould

Ingredients

Directions

Prepare

  1. Drain the apricots from the syrup.

  2. Strain the syrup and heat it in a saucepan.

Make the mould

  1. For every cup of syrup, mix in 2 tablespoons of maizena until smooth.

  2. Pour the mixture over the apricots and let it set.

  3. Chill before serving.

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 and flavour that the mould is built around.
Maizena (cornstarch)
Thickens the apricot syrup so it sets into a firm, sliceable mould.

The step that matters

Mixing the maizena into the syrup. Cornstarch must be fully dispersed in the syrup, ideally while it is heated, so it thickens evenly without lumps. Starch granules swell and thicken when heated and then set as the mixture cools.

“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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