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Dessert

Pears Baked and Canned

Pears baked in a pan, then canned with a brown sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pear and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,079 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Pears Baked and Canned

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pears

  1. Wipe the pears clean.

  2. Prick each pear with a silver fork.

  3. Place them in a baking pan with a little water in the bottom.

Bake

  1. Bake slowly at 300°F (150°C) until tender.

  2. If very large, cut the pears in halves lengthwise.

Make the syrup and can

  1. Make a syrup by combining 1 cup of brown sugar with 1 pint of water.

  2. Once the pears are done, place them in cans and fill with hot syrup.

  3. Seal the cans immediately.

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. Pear + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Pears
Their flesh softens and turns tender during the slow, gentle baking.
Brown sugar
Sweetens the syrup and adds a deeper, caramel-like flavour to the fruit.

The step that matters

Seal the cans immediately after filling with hot syrup. Filling with hot syrup and sealing at once helps drive out air. As the contents cool, this contraction helps the lid pull down and form a seal. Any delay lets the contents cool and can weaken the seal.

“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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