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White Apricots. Abricots a Oreilles

Apricots preserved in clarified sugar syrup.

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 ↓

White Apricots. Abricots a Oreilles

Ingredients

Directions

Prepare

  1. Select white apricots that are not quite ripe and cut them in half.

  2. Remove the stones and peel the apricots thinly.

  3. Place the apricots in boiling water, ensuring they do not boil.

  4. Remove the apricots from the water and drain.

Make the syrup

  1. Boil the apricots in clarified sugar.

  2. Let the apricots sit in the sugar solution overnight.

  3. Drain the apricots again.

  4. Boil the syrup.

  5. Wait until the syrup is cold.

  6. Pour the cold syrup over the apricots.

  7. Let the apricots sit for two days.

Pot

  1. Pot and cover the apricots 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

White apricots
Provide the fruit itself, with its flavor and soft texture once cooked.
Clarified sugar
Sweetens the fruit and, as a syrup, draws out water to help preserve it.

The step that matters

Blanching the apricots without boiling. Water kept just below a boil loosens the skins so they peel easily. At a full boil the heat breaks down the fruit's cell walls and pectin, so the flesh turns mushy and can split.

“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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