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Dessert

Pineapple in Suepeise and Pineapple Molded

A chilled pineapple dessert filled with fruit, kirsch, maraschino, biscuit, macaroons, pistachio cream, and Andalusian ice cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Biscuit and pistachio share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 53 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Pineapple in Suepeise and Pineapple Molded

Ingredients

Directions

Prepare the pineapple

  1. Remove the stalk from the pineapple and empty it out completely.

  2. Pack the pineapple in ice for 1 hour.

Make the filling

  1. Make a pineapple water ice using the inside of the fruit and mix in fresh fruits.

  2. Cut the best pieces from a small pineapple into quarter-inch squares and steep them in kirsch and maraschino for 1 hour.

  3. Add pieces of biscuit and macaroons, drain, and fill the inside of the pineapple with this preparation.

Freeze and serve

  1. Fill the pineapple with the mixture and freeze it again.

  2. Imbed in ice and freeze for 1.5 hours, then unmold and serve.

  3. Serve on a napkin surrounded by small molded peaches decorated with a stalk.

  4. For a molded version, use a pineapple-shaped mold and fill with pistachio cream and Andalusian ice cream.

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. Biscuit + pistachiotop 1% of all pairs
    Smell alikestrong
    Cooked together53 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Pineapple + pistachiotop 12% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Pistachio + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together634 recipes

    Shared aroma: octanal (fat, soap).

  4. Biscuit + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,235 recipes

    Shared aroma: octanal (fat, soap).

  5. Pineapple + biscuittop 15% of all pairs
    Smell alikestrong
    Cooked together46 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple
Forms the edible shell and supplies the juice that becomes the water ice base.
Kirsch
Adds a liqueur aroma and flavour to the steeped pieces of fruit.
Maraschino
Adds a sweet, almond-like liqueur flavour to the steeped pieces of fruit.
Macaroons
Add crisp texture and a sweet almond flavour to the filling.
Biscuit
Adds body and texture to the filling.

The step that matters

Freezing the filling in the pineapple. Freezing must be firm but the shell should stay intact, so the pineapple is packed in ice first. Ice crystals form slowly in a cold mixture, so the water ice stays smooth rather than gritty when it is refrozen.

Swap the pineapple

How well each one fits the dish's main ingredients (biscuit, pistachio, cream):

  1. Avocadofits better
  2. Coconutfits better
  3. Vanillafits better
  4. Pineapplethe original

Fit is the average pairing score against biscuit, pistachio, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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