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 ↓
Apjiicot Wine
Ingredients
Directions
Prepare
Pick apricots when nearly ripe, wipe them, and quarter them.
Add apricots and water to a large pot.
Make the wine
Boil until the water tastes strong.
Strain the mixture through a fine sieve.
Add 2 ½ pounds of sugar to every quart of liquid.
Boil and skim until it stops rising.
Let it sit in an earthen container for 24 hours.
Bottle
Bottle the wine, adding a lump of sugar to each bottle.
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 main fruit flavor and aroma of the wine.
- Fine sugar
- Adds sweetness and feeds the fermentation that turns it into alcohol.
The step that matters
Adding a lump of sugar to each bottle. Sugar added at bottling gives yeast fuel to keep fermenting in the sealed bottle. Too much can build pressure and cause bottles to burst, so the amount should be small.
“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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