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Apricot Obebsx

A preserve made by boiling sliced apricots with sugar and blanched apricot kernels.

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 Obebsx

Ingredients

Directions

Prepare

  1. Stalk and thinly slice the apricots.

  2. Weigh the apricots and use an equal weight of fine white sugar, slightly moistened.

Cook and jar

  1. Boil the apricots and sugar together quickly.

  2. Add the blanched apricot kernels.

  3. Boil for half an hour, no longer.

  4. Half fill small jars and seal for future use.

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 body and natural pectin that help the preserve thicken and set.
Fine white sugar
Sweetens and, at high concentration, helps set the preserve and preserve it against spoilage.
Blanched apricot kernels
Add a subtle almond-like aroma and flavour to the fruit.

The step that matters

Boil for half an hour, no longer. Prolonged boiling darkens the sugar and fruit and dulls their fresh apricot flavour, while boiling quickly at the start keeps the fruit bright. Stopping at the stated time helps the preserve set without overcooking.

“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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