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Dessert

Preserved Pears

A method of preserving pears in a sugared syrup with lemon and ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Preserved Pears

Ingredients

Directions

Make the syrup and cook the pears

  1. In a large pot, combine pears, sugar, water, lemon juice, lemon rind, and whole ginger.

  2. Boil the mixture for 20 minutes.

  3. Add the pears and boil until soft, about 15 minutes.

  4. Remove the pears and boil the syrup a little longer.

  5. Return the pears to the pot and bring to a boil again.

Bottle

  1. Bottle the mixture while hot and add a little cochineal for color.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pear + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together452 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pear + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

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

  5. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 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
Form the main body of the preserve, softening into tender pieces as they cook.
Sugar
Sweetens the preserve and, with the cooking, thickens the syrup and helps preserve it.
Lemon juice
Adds acidity that brightens the flavor and balances the sweetness of the syrup.
Whole ginger
Infuses the syrup with a warm, aromatic spiciness.

The step that matters

Boil the pears until soft, then return them to the boil. Pears that are cooked too little stay firm and hard, while overcooking breaks them down into mush. Reheating after the syrup has been boiled down helps the fruit absorb sugar and stay whole, and the sugar concentration is what keeps the preserve stable.

Swap the pear

How well each one fits the dish's main ingredients (sugar, coffee, lemon, ginger):

  1. Orangefits better
  2. Limefits better
  3. Vanillafits better
  4. Pearthe original

Fit is the average pairing score against sugar, coffee, lemon, ginger. 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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