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 ↓
Frozen Apricots
Ingredients
Directions
Prepare the apricots
Drain the juice from the canned apricots and mash them after removing the stones.
Make the syrup
In a saucepan, stir the sugar into the syrup and add water; boil and skim.
Dissolve the gelatine in a little cold water and add it to the syrup.
Combine and freeze
Mix in the mashed apricot pulp.
Chill thoroughly and then freeze until solid.
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 flavour and most of the body of the frozen dessert.
- Sugar
- Adds sweetness and lowers the freezing point, keeping the dessert softer when frozen.
- Gelatine
- Gives a set that holds the frozen mixture together and resists large ice crystals.
The step that matters
Chill thoroughly before freezing. The mixture must be fully cold before it goes into the freezer. Warm mixtures freeze slowly, which allows larger ice crystals to form and gives a coarse texture.
“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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