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Apricot Cheese

A preserved apricot confection made by boiling apricots with sugar and kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 Cheese

Ingredients

Directions

Prepare

  1. Slice the apricots thinly.

  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 blanched apricot kernels.

  3. Boil for 30 minutes, 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 base, flavour and natural pectin that helps the mixture thicken and set.
Fine white sugar
Adds sweetness, thickens the mixture and helps preserve it for storage.

The step that matters

Boil for 30 minutes, no longer. Boiling too long drives off moisture and caramelises the sugar, so the cheese sets too firm, darkens and loses fresh apricot flavour.

“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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