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Apricot Sherbet Served in Apple Shells

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Apricot Sherbet Served in Apple Shells

Ingredients

Directions

  1. Select bright red apples of uniform size and polish them until shiny.

  2. Cut off the blossom end and scoop out the pulp, carefully notching the edge.

  3. Fill the apple shells with apricot sherbet.

  4. Serve on apple leaves.

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. Apple + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

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

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