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Pears, Wet

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pear and syrup work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 254 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pears, Wet

Ingredients

Directions

  1. Place hard baking pears in a large preserving pan and cover with water.

  2. Simmer over heat until the pears are slightly soft.

  3. Remove pears with a skimmer and transfer to a bowl of cold water.

  4. Peel the pears by cutting off the end, holding the stalk, and slicing the skin off in five pieces.

  5. Transfer peeled pears to another bowl of cold water.

  6. In the preserving pan, boil syrup for ten minutes.

  7. Drain water from pears and add them to the boiling syrup.

  8. Boil pears in syrup for another ten minutes, skimming with paper.

  9. Repeat boiling for six days, draining syrup each time until it thickens.

  10. Let pears remain in syrup until ready to candy.

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 + syruptop 17% of all pairs
    Smell alikelow
    Cooked together254 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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