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Preserved Pine Apple

Preserved fruit made by boiling grated apples with sugar until amber.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Preserved Pine Apple

Ingredients

Directions

Prepare the apples

  1. Cut the apples into quarters with the skin on.

  2. Grate the apples in a large dish, ensuring no rind gets in.

  3. Add ¾ pound of sugar for every pound of fruit.

Cook and jar

  1. Boil steadily for 20 minutes or until it reaches a clear amber color and the right thickness.

  2. Pour into tumblers while warm and tie with two thicknesses of tissue paper.

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. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Ripe apples
Provide pectin and body, which help the preserve thicken and set as it cooks.
Sugar
Preserves the fruit, helps it thicken, and caramelizes to a deep amber color when boiled.

The step that matters

Boil until clear amber and thick. Stopping too early leaves the preserve runny because the sugar and fruit pectin have not concentrated enough. Boiling too long can scorch the sugar and make it taste bitter, so watch the color and thickness closely.

“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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Chips 3 See all 35 →

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