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Dessert

Frozen Apricots

A frozen dessert made from apricots, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Frozen Apricots

Ingredients

Directions

Prepare the fruit

  1. Cut the apricots into small pieces and drain them.

  2. In a pot, combine the drained apricots with enough water to make a quart.

Cook the mixture

  1. Add the sugar and cook for 10 minutes.

Freeze

  1. Cool the mixture, then partially freeze it.

  2. Add the apricots to the partially frozen mixture and finish freezing.

  3. Pack the freezer with crushed ice and rock salt in a 3:1 ratio.

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 flavor and pieces that give the frozen dessert its texture.
Sugar
Adds sweetness and lowers the freezing point, keeping the frozen mixture softer and easier to scoop.

The step that matters

Partially freeze the mixture before adding the apricots. A partly frozen base is slushy enough to mix the fruit in evenly. If the mixture is fully frozen first, the apricot pieces cannot be distributed through it and will sit unevenly.

“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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