Why it works: Sugar and apricot 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 Wine
Ingredients
Directions
Make the syrup
Boil the sugar in water until dissolved.
Skim the mixture well.
Cook the apricots
Add the apricots and boil until tender.
Strain the liquid from the apricots.
Bottle and store
Transfer the liquid into a stone bottle and bottle it as soon as it is clear.
Cork the bottle tightly and store it in a cool cellar.
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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Sugar + apricottop 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
- Loaf sugar
- Provides sweetness and the sugar that fermentation converts into alcohol.
- Apricots
- Supply the fruit flavour and aroma of the wine.
- Water
- Dissolves the sugar and forms the liquid base of the wine.
The step that matters
Bottle as soon as the liquid is clear. Clearing before bottling lets the liquid settle and leaves fine solids behind. Bottling while it is still cloudy traps sediment and fermentation debris, which can cause off flavours or cloudiness in the finished wine.
“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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