Why it works: Sugar and apricot 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 Wine
Ingredients
Directions
Make the syrup
Boil the sugar in the water until dissolved, then skim the surface.
Add the apricots and boil until tender.
Strain and clarify
Strain the liquid from the apricots.
Transfer the liquid to a demijohn and bottle it once clear.
Store
Cork the bottles tightly and store them in a cool cellar.
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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Sugar + apricottop 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
- Sugar
- Sweetens the wine and gives it body.
- Apricots
- Provide the fruit flavour and aroma.
“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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