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 ↓
Pine Apple Syrup
Ingredients
Directions
Prepare the juice
Pare and cut the pineapples into pieces.
Add the pineapple pieces to a quart of water and boil until very soft.
Mash the mixture and strain it to extract the juice.
Make the syrup
To 1 pint of the juice, add 1 pound of sugar.
Boil the mixture until it reaches a rich syrup consistency.
Cork the syrup tightly for storage.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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 juice and the fruit flavour that the syrup carries.
- Sugar
- Sweetens the juice and, as it boils down, thickens it into syrup.
The step that matters
Boil until a rich syrup consistency. As water evaporates, the sugar becomes more concentrated and the liquid thickens. Stopping too early leaves a thin syrup that keeps poorly, while boiling too long can make it overly thick or crystallise once cooled.
“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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