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Green Apricots, Wet

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 ↓

Green Apricots, Wet

Ingredients

Directions

  1. Blanch apricots in boiling water until they float to the top.

  2. Remove from heat and transfer to cold water using a skimmer.

  3. Drain apricots on a sieve.

  4. Bring prepared syrup to a boil and add apricots.

  5. Boil apricots a few times, then transfer to a pan and skim the syrup.

  6. The next day, drain the syrup and add fresh syrup to increase the quantity.

  7. Boil apricots in the syrup for two to three times over five days, adding fresh syrup each day.

  8. Ensure the final boiling of the syrup reaches a large pearl stage, covering the fruit.

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

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