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Dessert

Apricot Sauce

A sweet and tart sauce made from apricot jam, lemon, water, rum, and optional sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Apricot Sauce

Why it works: Apricot and rum work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 149 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Apricot Sauce

Ingredients

Directions

Make the syrup

  1. Cut the lemon rind very thin and place it in a saucepan with the water and sugar.

  2. Stir over medium heat and boil quickly for a few minutes until it thickens and becomes syrupy.

Finish and serve

  1. Remove from heat, stir in the lemon juice and rum, then strain the mixture.

  2. Serve the sauce warm over puddings.

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.

Photo for illustrative purposes only · Contact us to use it

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 + rumtop 8% of all pairs
    Smell alikemoderate
    Cooked together149 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rum + sugartop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Castor sugar
Adds sweetness and, as it reduces, gives the sauce its syrupy body.
Lemon juice
Adds bright acidity that balances the sweetness of the sauce.
Rum
Adds aroma and a warm flavour, stirred in off the heat so it keeps its character.

The step that matters

Boiling until syrupy. As water evaporates, sugar becomes more concentrated and the syrup thickens. Boiling too briefly leaves a thin sauce, while boiling too long can make it overly thick or scorch on the base of the pan. Watch closely and remove it once it coats a spoon.

Swap the lemon

How well each one fits the dish's main ingredients (apricot, rum, sugar):

  1. Vanillafits better
  2. Pineapplefits better
  3. Peachfits better
  4. Lemonthe original

Fit is the average pairing score against apricot, rum, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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