Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Syrup
Ingredients
Directions
Make the juice
Combine chopped apricots and water in a pot.
Boil until it reaches a marmalade consistency.
Strain the juice through a fine sieve.
Make the syrup
Add the juice to the sugar in the pot.
Boil together until it reaches syrup consistency.
Let cool and then bottle.
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 + sugartop 18% of all pairsSmell alikelowCooked together3,630 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apricots
- Provide the fruit flavor and the juice that becomes the base of the syrup.
- Sugar
- Adds sweetness and, as water boils off, concentrates the liquid into a thick syrup.
The step that matters
Boil the juice with the sugar to syrup consistency. Thickness depends on how much water has evaporated and how concentrated the sugar becomes. Stop too early and the syrup stays thin; boil too long and it becomes overly thick and can crystallize or harden as it cools.
“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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