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To Dry Figs, Cherries, Damsons, Etc.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and fig are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,241 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Dry Figs, Cherries, Damsons, Etc.

Ingredients

Directions

  1. Scald the fruit in a syrup made from common brown sugar.

  2. Place the fruit in dishes and set them in the sun.

  3. Keep the syrup and repeat the scalding for two to three days.

  4. Afterward, place the dishes of fruit in the stove when the fire is low to complete the drying.

  5. Store the dried fruit on the highest shelf in your pantry, covered with a thin cloth for about two weeks.

  6. Dip the fruit in a mixture of sugar and water, then place them in the sun again for a few days.

  7. Finally, pack the fruit in boxes or jars.

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. Sugar + figtop 16% of all pairs
    Smell alikemoderate
    Cooked together2,241 recipes

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

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

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