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Brandied Pineapple

A pineapple preserved by layering with sugar and storing overnight.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Brandied Pineapple

Ingredients

Directions

Prepare the fruit

  1. Peel the pineapple and remove the eyes.

  2. Use a silver fork to pick the fruit from the core.

Macerate and store

  1. In a porcelain kettle, layer the pineapple and sugar alternately.

  2. Cover and leave in a cold place overnight.

  3. In the morning, ensure the mixture is tightly packed before storing in a dark, cool place.

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 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

Pineapple
Supplies the fruit and juice that the sugar draws out and dissolves into a syrup.
Granulated sugar
Draws moisture out of the fruit and helps preserve it, adding sweetness.

The step that matters

Pack the mixture tightly in the morning. Tight packing keeps the fruit submerged in its sugar syrup and limits air pockets, where spoilage can start. Loose packing leaves fruit exposed and more likely to spoil during storage.

“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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