Skip to main content
Dessert

To Keep Pine-apples, Without Cookinq

This recipe preserves sliced pineapples in sugar syrup for long-term storage.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 ↓

To Keep Pine-apples, Without Cookinq

Ingredients

Directions

Prepare the fruit

  1. Pare and slice the pineapples thin, removing the hard core.

  2. Weigh the slices and use an equal amount of sugar to the weight of the slices.

  3. Spread the slices on large flat dishes, layering sugar both under and over them.

  4. Let them stand for several hours.

Pack and store

  1. Pack the slices into large glass tumblers with the syrup that has formed.

  2. Top each tumbler with a thick layer of sugar.

  3. Cover the glasses tightly and secure with a piece of bladder.

  4. Store in a dry, 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

Large ripe pineapples
Provide the fruit that is preserved, supplying flavour and the bulk of the final product.
Double-refined powdered loaf sugar
Draws moisture out of the fruit to form syrup and preserves it by limiting spoilage.

The step that matters

Layering sugar over and under the slices. Sugar must fully cover every slice so it can draw out juice and form syrup. Gaps let the fruit ferment or mould, which spoils the preserve.

“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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes