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Fruits Preserved in Brandy

Preserved fruit in brandy, using apricots, water, powdered sugar, and French brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Fruits Preserved in Brandy

Ingredients

Directions

Prepare the fruit

  1. Simmer apricots in a pan of water covered with paper until soft.

  2. Remove apricots and place them in a large cloth, covering them tightly.

Preserve in brandy

  1. Mix 10 ounces of powdered sugar with each quart of brandy until dissolved.

  2. Place apricots in a glass jar and pour brandy over them.

  3. Seal the jar tightly with leather and bladder, refilling with brandy as needed.

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 + brandytop 8% of all pairs
    Smell alikelow
    Cooked together513 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Apricots
Provide the fruit that softens with heat and is preserved in the brandy.
French brandy
Acts as the preserving liquid that keeps the fruit from spoiling and carries its flavor.
Powdered sugar
Dissolves into the brandy to sweeten the preserve and add body to the syrup.

The step that matters

Seal the jar tightly. Alcohol preserves fruit only while air is kept out. A loose seal lets air in and the fruit can spoil, so the jar must stay sealed and topped up with brandy so the fruit remains fully covered.

Swap the apricot

How well each one fits the dish's main ingredients (sugar, brandy):

  1. Vanillafits better
  2. Apricotthe original
  3. Raisinfits about as well
  4. Figfits less well

Fit is the average pairing score against sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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