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Dessert

Beignets of Pine Apple

Thin slices of preserved pineapple are jammed, sugared, and baked to make beignets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Beignets of Pine Apple

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Shape

  1. Use a circular cutter to stamp out thin slices of preserved pineapple.

  2. Stick two slices together with pineapple jam in between.

Coat and dry

  1. Pounce the beignets with sifted sugar.

  2. Dry them on wire trays in a screen.

  3. Dip the beignets in half-grained sugar.

  4. Place them in a 350°F (175°C) oven to dry.

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

Preserved pineapple
Forms the thin, chewy body of each beignet and carries most of the fruit flavour.
Pineapple jam
Glues the two slices together and adds sweetness and moisture inside the beignet.
Sifted sugar
Forms a fine, sweet dusting that sticks to the drier surface.
Half-grained sugar
Forms a coarser sugar coating that adds sweetness and a slightly crunchy surface.

The step that matters

Drying the beignets before and in the oven. Removing surface moisture lets the sugar coatings adhere and set. If the pieces stay wet, the sugar dissolves and slides off or turns syrupy, while over-drying can make the fruit brittle and the sugar brown.

“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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