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Canned Pears

A preserved fruit dish made by cooking pears in sugar syrup and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Pears

Why it works: Pear and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,079 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Canned Pears

Ingredients

Directions

Prepare the pears

  1. Peel and core the pears.

  2. Drop the pears in a pan of hot water to prevent discoloration and cook until tender.

Make the syrup and can

  1. In a separate pot, make a syrup with granulated sugar and water.

  2. Carefully remove the pears from the water and place them in the syrup.

  3. Cook the pears gently in the syrup for a few minutes.

  4. Remove the pears, can them, and seal.

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. Pear + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Pears
Fruit that softens with heat and forms the body of the preserved pears.
Granulated sugar
Sweetens the syrup and helps preserve the fruit's flavor and texture.

The step that matters

Cooking the pears in the syrup. Heat softens the fruit's cell walls and pectin. Cooking too long past tender lets the pears break down and turn mushy, so keep the simmer gentle and stop once they are soft.

“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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