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 Water
Ingredients
Directions
Prepare
Skin the apricots and remove the stones.
Make the apricot water
Pour the boiling water over the apricots and let them stew for 1 hour.
Strain the mixture to collect the clear liquid.
Sweeten the liquid with sugar.
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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Apricot + sugartop 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
- Apricots
- Provide the fruit flavour that the water takes on as it stews.
- Sugar
- Adds sweetness to the finished liquid.
- Boiling water
- Draws flavour from the fruit as it stews and makes the liquid.
The step that matters
Strain the mixture to collect the clear liquid.. Pressing or stirring the stewed fruit pushes fine pulp through the strainer and makes the liquid cloudy. Letting it drip through on its own keeps the liquid clear.
“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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