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 Wine
Ingredients
Directions
Prepare the apricots
Pick apricots when nearly ripe, wipe them, and quarter them.
In a large pot, add the quartered apricots and 6 quarts of water.
Boil until the water tastes strong, then strain through a fine sieve.
Make the wine
Add ½ pound of fine sugar for each quart of liquid, boil, and skim until it stops rising.
Let it sit in an earthen container for 24 hours.
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 fruit flavour and aroma that define the wine.
- Fine sugar
- Feeds fermentation and adds sweetness to the finished wine.
The step that matters
Boil until the water tastes strong, then strain through a fine sieve.. Boiling extracts flavour and aroma from the apricots into the water; stopping too early leaves a weak wine, while a fine sieve removes pulp and solids that would otherwise cloud the liquid.
“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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