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Pine-apple Preserve

A sweet pineapple preserve made by layering fruit and sugar, boiling the syrup, and combining them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Pine-apple Preserve

Ingredients

Directions

Macerate the fruit

  1. Layer the pineapple slices and sugar in a dish alternately and let it stand overnight.

Cook the preserve

  1. Drain the syrup into a porcelain kettle.

  2. Boil the syrup.

  3. Carefully add the pineapple slices and boil until clear.

  4. Remove the fruit.

  5. Continue boiling the syrup until thick.

  6. Pour the thick syrup over the fruit.

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 body and flavor of the preserve.
Sugar
Draws out moisture to form syrup and acts as a preservative by binding water.

The step that matters

Boil the fruit until clear. Boiling the pineapple in the sugar syrup must be done gently and carefully so the slices hold their shape while the sugar slowly replaces the fruit's water, making them translucent. Overboiling can break them apart.

“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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