Name: Pine Apple Syrup
Ingredients: 1 pound of peeled ripe pineapple; 8 ounces of lump sugar; 1 pint of water; 1 teaspoon of acetic acid

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 ↓

Pine Apple Syrup

Ingredients

1 pound of peeled ripe pineapple
8 ounces of lump sugar
1 pint of water
1 teaspoon of acetic acid

Directions

Make the pineapple liquor

Beat the pineapple to a pulp with the lump sugar in a mortar.
Add the mixture to a pint of water and boil for 15 minutes.
Strain the mixture through a silk sieve.

Finish the syrup

Add the strained mixture to one pint of clarified syrup.
Finish as directed for orange syrup.

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.

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

Peeled ripe pineapple: Supplies the fruit flavour and juice that forms the base of the syrup.
Lump sugar: Sweetens the syrup and helps it keep once made.

“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.