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
Boil the sugar with the water, skimming off the scum as it rises.
Add the apricots and boil until tender.
Remove the fruit; it can be eaten or made into marmalade.
Add the clary and boil once or twice more.
Let the mixture cool, then bottle it.
After six months, the wine will be ready to drink.
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 gives the wine its alcohol during fermentation.
- Ripe apricots
- Supply the fruit flavour, aroma and natural sugars for the wine.
- Flowered clary
- Adds a herbal aroma to the finished wine.
The step that matters
Skimming the scum while boiling the sugar and water. Scum rising from the syrup carries impurities that would cloud the wine and spoil its clarity if left in. Skimming as it forms keeps the liquid clean and clear.
“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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