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, Pared, Wet
Ingredients
Directions
Pare the apricots with a knife and place them in cold water.
Blanch the apricots in boiling water until they rise to the top, then remove them and cool in cold water.
Simmer the apricots in the same cold water on low heat until a pin can easily pierce them.
Remove the apricots, cool them in cold water, and preserve as before.
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
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