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Dessert

Preserved Pine-apple

A preserved pineapple made by scalding slices, sweetening with sugar, and boiling in syrup.

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 ↓

Preserved Pine-apple

Ingredients

Directions

Prepare the syrup

  1. Scald the pineapple slices in water until tender.

  2. Make a syrup with 1 pound of sugar and 1 pound of fruit.

Cook and finish

  1. Pour the syrup over the fruit and boil for about 1 hour and 15 minutes until translucent.

  2. Carefully remove the fruit and place it on dishes to cool.

  3. Pour the syrup into pans.

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 slices
Softened by scalding, then absorbs the syrup and turns translucent as it cooks.
Sugar
Sweetens the fruit and, at high concentration in the syrup, helps preserve it.

The step that matters

Boiling the fruit in syrup until translucent. Sugar must slowly replace the water inside the fruit, which happens as the syrup simmers. Judge by the fruit turning clear rather than by the clock alone. Stopping too early leaves it opaque and less preserved, while boiling too hard can break the slices apart.

“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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