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Pee Served Pine Apple

A preserved pineapple dish made by boiling pineapple slices in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Pee Served Pine Apple

Ingredients

Directions

Prepare

  1. Cut the pineapple into thick slices, removing the rind carefully to minimize waste.

Make the syrup

  1. Dissolve half of the sugar in a preserving pan with ½ pint of water.

  2. Once melted, gradually add the remaining sugar and boil until it forms a clear syrup, skimming as needed.

Cook and store

  1. Add the pineapple slices to the syrup and boil for at least 1 hour, or until the fruit looks nearly transparent.

  2. Transfer the pineapple to pots, cover when cool, and store in a dry place.

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

Pineapple
Forms the fruit body of the preserve, becoming tender and translucent as it cooks in syrup.
Loaf sugar
Sweetens the fruit and, at high concentration, helps preserve it by drawing out water.

The step that matters

Boiling the pineapple in the syrup. Boiling for the full time lets sugar slowly replace the water in the fruit, so it turns clear and keeps well. Stopping early leaves it opaque and more likely to spoil.

“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.

More preserved pineapple recipes

Chips 3 See all 35 →

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