Name: Apricots in Brandy
Ingredients: Apricots; syrup; brandy

Why it works: Apricot and brandy work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 513 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Apricots in Brandy

Ingredients

Apricots
syrup
brandy

Directions

Boil apricots in syrup for one day.
Remove apricots, drain, and arrange them in glasses.
Boil the syrup until it reaches a pearl stage.
Pour the syrup over the apricots and finish with brandy.

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.

Apricot + brandytop 8% of all pairs

Smell alikelow

Cooked together513 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Apricot + syruptop 17% of all pairs

Smell alikelow

Cooked together451 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Syrup + brandytop 22% of all pairs

Smell alikelow

Cooked together561 recipes