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Pickled Pears

A preserved pear dish made by boiling pears with sugar, vinegar, cinnamon, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pickled Pears

Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Pickled Pears

Ingredients

Directions

Prepare

  1. Peel and core the pears.

Cook

  1. Combine pears, brown sugar, vinegar, cinnamon, and ground cloves in a large pot.

  2. Boil until the pears are tender.

  3. Remove the pears and let the syrup boil for an additional 30 minutes.

Pack and cool

  1. Pour the syrup over the pears and let cool before storing.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cinnamon + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Pear + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: anethole (sweet, anise).

  3. Pear + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pears
Provide the fruit that softens during cooking and forms the main body of the pickle.
Light brown sugar
Adds sweetness and helps thicken the syrup as it cooks down.
Vinegar
Adds acidity that gives the pickling syrup its sharp, preserving tang.
Cinnamon
Adds warm, sweet aroma to the syrup.
Ground cloves
Adds strong, warm aroma to the syrup.

The step that matters

Boiling the syrup after removing the pears. Boiling the syrup for the extra 30 minutes concentrates the sugar and vinegar, thickening the liquid and strengthening its preserving effect before it is poured back over the fruit.

Swap the pear

How well each one fits the dish's main ingredients (sugar, vinegar, cinnamon, clove):

  1. Vanillafits better
  2. Quincefits better
  3. Figfits about as well
  4. Pearthe original

Fit is the average pairing score against sugar, vinegar, cinnamon, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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