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Pineapple Jelly

A gelatin dessert made with pineapple juice, white wine, and sugar, set over a whole pineapple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Jelly

Why it works: Pineapple and white wine work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 45 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Pineapple Jelly

Ingredients

Directions

Make the jelly

  1. Soak the gelatine in cold water to cover it.

  2. Pour the boiling water over the soaked gelatine and stir until dissolved.

  3. Add the pineapple juice, white wine, and sugar; mix well.

Set and serve

  1. Place the whole pineapple in a serving dish.

  2. Pour the jelly mixture over the pineapple.

  3. Set the dish in a cool place until the jelly hardens.

  4. Serve with or without whipped cream.

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. Pineapple + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together45 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

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

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

What each ingredient does

Gelatine
Forms the gel that sets the jelly into a firm, sliceable texture.
Pineapple juice
Provides the main fruit flavour and liquid base for the jelly.
White wine
Adds acidity and aroma to the jelly, balancing the sweetness.
Sugar
Adds sweetness and balances the tartness of the juice and wine.

The step that matters

Dissolve the gelatine fully in the boiling water. Gelatine must be completely dissolved before the juice is added; undissolved granules leave gritty spots and weaken the set, so stir until no grains remain.

Swap the pineapple

How well each one fits the dish's main ingredients (white wine, sugar):

  1. Vanillafits better
  2. Applefits better
  3. Plumfits about as well
  4. Pineapplethe original

Fit is the average pairing score against white wine, sugar. 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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