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Honey Roasted Apricots with Toasted Coconut & Candied Almonds

A fruit dessert bursting with seasonal flavors!

By tastykitchen · From Open Recipes · 7 ingredients
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Why it works: Honey and coconut match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 515 recipes mention both. Both carry ethyl octanoate, which smells fruity. The science ↓

The recipe

Serves 4
Prep10 min
Cook15 min

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Honey + coconuttop 6% of all pairs
    Aroma overlapstrong
    Mentioned together515 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Coconut + almondtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,091 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Honey + apricottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together227 recipes

    Shared aroma: 2-phenethyl alcohol (floral).

  4. Apricot + almondtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Coconut + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together3,456 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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