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 ↓
Ripe Apricot Compote
Ingredients
Directions
Peel the apricots and divide them into halves, removing the stones.
Prick each apricot all over with a large needle.
Blanch the apricots carefully.
Press each apricot between your fingers to squeeze out the water.
Put the apricots in the syrup and boil them up two or three times.
Skim the syrup perfectly clean and let it cool.
Serve the compote in compotiers.
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.
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Apricot + syruptop 17% of all pairsSmell alikelowCooked together451 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More apricot compote recipes
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