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Apricot Chips

Apricot chips are dried apricot slices soaked in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Ingredients

Directions

Make the syrup

  1. Combine sugar and water in a pot.

  2. Boil until nearly candied.

Candy the apricots

  1. Add apricot slices to the syrup.

  2. Let them sit for 2 hours.

  3. Heat the mixture without boiling.

  4. Remove from heat.

  5. Let sit overnight.

Dry

  1. Take the apricot chips from the syrup.

  2. Spread them on plates.

  3. Dry them.

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
Provide the fruit base, flavor and a chewy texture once dried.
Sugar
Soaks into the fruit, adding sweetness and helping preserve it.

The step that matters

Heat the mixture without boiling.. Gentle heat lets the concentrated syrup slowly penetrate the apricot slices. Boiling can break down the fruit's structure and make it mushy or cloudy.

“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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