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 Chips, Dried
Ingredients
Directions
The book gives no oven temperature. The 200°F (93°C) in the steps was added when the recipe was transcribed, as a starting point.
Warm the apricot chips over the fire and drain all the syrup from them.
Cut the chips to your desired size and place them on a sieve.
Dust sugar over the chips using a bag.
Place the sieve in the oven at 200°F (93°C) for two days, changing the sieves once to prevent sticking.
Once dry, store the chips in boxes.
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.
-
Apricot + sugartop 18% of all pairsSmell alikelowCooked 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
You might also like
Apricot Ice Cream26 recipes
Mixed Fruit Sherbet6 recipes
White Cake431 recipes
Pound Cake373 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.