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Compote of Pineapple

A sweet pineapple compote made by simmering pineapple and sugar in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and sugar 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 ↓

Compote of Pineapple

Ingredients

Directions

Prepare the syrup

  1. Peel the pineapple.

  2. Boil the rind in 1 pint of water for 10 minutes.

  3. Strain the liquid.

  4. Add 1 lb of lump sugar to the liquid.

  5. Boil for 20 minutes, removing any scum.

Cook the pineapple

  1. Slice the pineapple.

  2. Add the sliced pineapple to the syrup.

  3. Boil for about 15 minutes.

  4. The next day, pour off the syrup.

  5. Boil the syrup again for 20 minutes.

Jar and seal

  1. Place 6 to 8 slices of pineapple into jars.

  2. Pour the boiling syrup over the pineapple slices.

  3. Seal the jars securely.

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. Pineapple + sugartop 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

Pineapple
Provides the fruit flavour and the body of the compote.
Lump sugar
Sweetens the syrup and helps preserve the fruit.
Water
Extracts flavour from the pineapple rind to make the syrup.

The step that matters

Removing scum during the first boil. Scum rising from the syrup contains impurities and proteins that can cloud the liquid and spoil the flavour, so it should be skimmed off as it forms.

“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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