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To Preserve Pine-apples

A method for preserving pineapples by coating with sugar, boiling syrup, and reboiling the fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and pineapple 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 ↓

To Preserve Pine-apples

Ingredients

Directions

Prepare

  1. Pare and slice the pineapples nicely.

  2. Cover the slices with sugar and let them stand for a day or night.

Make the syrup

  1. In the morning, remove the pineapples and boil the syrup.

  2. When the syrup simmers, add the pineapples back and boil for 15 minutes.

  3. Remove the pineapples and let the syrup boil longer.

  4. Once both are cool, pour the syrup over the pineapples.

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. Sugar + pineappletop 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

Pineapples
Provide the fruit that is preserved and sweetened in the syrup.
Loaf sugar
Draws moisture out of the fruit and forms the sweet syrup that preserves it.

The step that matters

Letting the syrup boil longer after removing the pineapples. Boiling the syrup further thickens it as water evaporates, concentrating the sugar. A syrup that is too thin will not preserve the fruit well, so the sugar concentration needs to rise before the syrup is poured back over the pineapples.

“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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