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Compote d’Abricots Verts.—Compote of Green Apricots

A compote made from green apricots boiled with bran, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Compote d’Abricots Verts.—Compote of Green Apricots

Ingredients

Directions

Prepare the apricots

  1. Boil water with bran in a saucepan.

  2. Add green apricots and let them boil once.

  3. Remove apricots with a skimmer and rub them to remove the down, then place them in cold water.

Make the compote

  1. Transfer apricots to another saucepan with boiling water and cook until tender.

  2. Put apricots in cold water, then boil sugar in a separate saucepan.

  3. Add apricots to the sugar syrup and simmer gently until very green, then serve.

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.

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 + sugartop 18% of all pairs
    Smell alikelow
    Cooked 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

Green apricots
The main fruit, which softens when cooked and gives the compote its flavour and colour.
Sugar
Sweetens the fruit and forms the syrup the apricots simmer in.

The step that matters

Simmer gently in the sugar syrup. Hard boiling breaks down soft fruit and makes it ragged. A gentle simmer lets the apricots soften and absorb the syrup while they keep their shape and bright green colour.

“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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