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Dessert

Candied Pineapple

Pineapple slices candied in sugar syrup until golden, then dried in the sun.

From an old cookbook · modernised transcription
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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 ↓

Candied Pineapple

Ingredients

Directions

Make the syrup

  1. Combine the pineapple and sugar in a pot.

  2. Boil until the fruit turns a rich golden color.

Dry

  1. Remove the pineapple from the syrup and spread it on dishes.

  2. Place the dishes in the sun, turning the pineapple every day until 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

Pineapple
Provides the fruit base that becomes tender and candied as it cooks in syrup.
Sugar
Forms the syrup that sweetens the fruit and, as it cooks, helps it turn golden and preserves it as it dries.

The step that matters

Boiling until golden. Sugar darkens and caramelizes as the syrup gets hotter, so stopping too early leaves the fruit pale and underflavored, while going too long can scorch it and make it bitter. Watch the color closely.

“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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