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Canned Pears

A preserved pear dish made by boiling pears in a sugar syrup and packing them in hot bottles.

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

Why it works: Sugar and pear 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

Cook the pears

  1. Combine water and sugar in a pot.

  2. Bring the mixture to a boil.

  3. Add the peeled pears to the boiling syrup.

  4. Cook the pears until tender.

Pack the bottles

  1. Prepare hot bottles.

  2. Pack the pears inside the bottles.

  3. Pour the syrup over the pears in the bottles.

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. Sugar + peartop 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
Softens as it cooks, becoming tender and giving the fruit its final texture.
Sugar
Sweetens the fruit and syrup, and helps the syrup hold its body.

The step that matters

Cook the pears until tender. Heat softens the fruit's cell walls and pectin, so the pears must be cooked fully before packing. Undercooked pears stay firm and hard in the jar, while overcooking makes them mushy and breaks them 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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