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Dessert

Preserved Pears

A method of preserving pears in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pear and clove match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Preserved Pears

Ingredients

Directions

Prepare

  1. Pare the pears thinly.

  2. If pears are hard, parboil them until tender before preserving.

  3. If using large pears, cut them into halves or slices for quicker cooking.

Make the syrup

  1. In a pot, combine ½ cup of water and 1 pound of sugar to make a syrup.

  2. Boil and skim the syrup until clarified.

Preserve

  1. For extra flavor, stick a clove in the blossom end of each pear.

  2. Add the pears to the syrup and stew gently until clear.

  3. For added flavor, mix in the lemon juice and rind for every 5 pounds of fruit.

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. Pear + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Pear + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Pear + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pears
Are the fruit being preserved, so they supply the main texture and flavor of the dish.
Sugar
Forms the syrup that sweetens the pears and helps preserve them.
Water
Dissolves the sugar to make the syrup in which the pears cook.

The step that matters

Stew the pears gently in the syrup until clear. High heat can break the fruit apart and make the syrup cloudy. Gentle simmering lets sugar slowly penetrate the pears, so they turn translucent and hold their shape.

Swap the clove

The recipe marks clove as optional. How well each one fits the dish's main ingredients (pear, sugar, lemon):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Peppermintfits better
  4. Clovethe original

Fit is the average pairing score against pear, sugar, lemon. 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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