Name: Peach or Apricot Cream
Ingredients: 1 quart of cream; 3 cups of sugar; 1 quart of apricots or peaches

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Peach or Apricot Cream

Ingredients

1 quart of cream
3 cups of sugar
1 quart of apricots or peaches

Directions

Make the cream as directed.
Pare and mash the fruit.
Add the mashed fruit to the cream when it is frozen.
Turn the crank rapidly for 5 minutes, then pack.

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.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + apricottop 18% of all pairs

Smell alikelow

Cooked together3,630 recipes

Shared aroma: 2-nonenal (fatty, green).
Cream + apricottop 25% of all pairs

Smell alikelow

Cooked together1,116 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).