Skip to main content
Dessert

Dried Apples

Cooked dried apples simmered in water and sweetened with pulverized sugar.

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

Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Dried Apples

Ingredients

Directions

Prepare

  1. Wash the dried apples well and soak them overnight.

Cook and serve

  1. Cook the soaked apples in the same water for 3 to 4 hours, simmering gently.

  2. Once tender, lift the apples from the pot with a silver fork.

  3. Sift pulverized sugar over the apples and serve in individual dishes.

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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried apples
Provide the main fruit, which softens during long simmering into a tender, cooked texture.
Pulverized sugar
Adds sweetness to the finished apples, applied on top after cooking.

The step that matters

Simmering gently for 3 to 4 hours. Gentle heat softens the dried apples evenly without breaking them apart. Boiling vigorously can make the fruit collapse and turn mushy, so the apples may lose their shape.

“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.

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes