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Green Apricots, Pared, 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, Pared, Wet

Ingredients

Directions

  1. Pare the apricots and place them in cold water.

  2. Blanch the apricots until tender but not breaking, then cool them in the blanching water.

  3. Simmer the apricots in the same water until a pin easily goes through them.

  4. Transfer the apricots to cold water and drain.

  5. Prepare syrup by boiling it to a feather stage.

  6. Gently add apricots to the syrup and boil a few times, skimming as needed.

  7. Place apricots in an earthen pan and drain syrup the next day.

  8. Add fresh syrup to the drained syrup, boil and skim until it reaches a small pearl stage.

  9. Return apricots to the syrup and repeat the boiling and skimming process for four days.

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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