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Dessert

Preserved Pine Apples

Preserved pineapples are made by layering sliced fruit with sugar, letting sit, then boiling the syrup and pouring over the fruit.

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 ↓

Preserved Pine Apples

Ingredients

Directions

Prepare the fruit

  1. Pare and slice the pineapples thinly.

  2. Weigh the fruit and use 1 pound of sugar for every 2 pounds of fruit.

  3. In a deep bowl, layer the fruit and sugar alternately, finishing with a layer of sugar on top.

  4. Let it stand overnight.

Make the syrup

  1. In the morning, remove the fruit and pour the syrup into a preserving kettle.

  2. Boil and skim the syrup until clear.

  3. While hot, pour the syrup over the fruit and let it cool uncovered.

Jar

  1. Transfer the fruit to glass jars and cover tightly with paper.

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

Ripe pineapples
Provide the fruit that is preserved, becoming tender and sweet in the syrup.
Double-refined loaf sugar
Draws water out of the fruit and forms a syrup that preserves it.

The step that matters

Boiling and skimming the syrup until clear. Sugar syrup must be fully dissolved and boiled to the right concentration; skimming removes impurities that would cloud the syrup and can spoil 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.

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