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Dessert

Apricot Chips or Peaches

A dried fruit snack made by simmering apricots or peaches in sugar syrup until the fruit dries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Apricot Chips or Peaches

Ingredients

Directions

Prepare

  1. Cut the apricots or peaches into chips.

  2. Sift the sugar and combine it with the fruit in a saucepan.

Make the syrup

  1. Heat the mixture over low heat until the sugar melts, stirring constantly without boiling.

  2. Warm the fruit in the syrup daily until the syrup is fully absorbed.

Dry and store

  1. Dry the fruit and store it in jars or glasses.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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 or peaches
Provide the fruit that is candied and dried into chips.
Sugar
Sweetens the fruit and, absorbed into it, preserves it by replacing its water.

The step that matters

Heating the sugar without boiling. Stirring constantly over low heat lets the sugar dissolve evenly without scorching or caramelizing. Boiling too hard can burn the syrup before the fruit is coated.

“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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