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Dessert

Pear Marmalade

A preserve made from pears, sugar, lemon, and ginger, simmered until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Pear Marmalade

Ingredients

Directions

Prepare the fruit

  1. Boil the lemons until tender.

  2. Chop the boiled lemons finely and remove the seeds.

  3. Peel, core, and finely chop the pears.

Cook the marmalade

  1. Sprinkle the sugar over the chopped pears and let them simmer until the juice is released.

  2. Combine all ingredients and boil until the mixture reaches the thickness of marmalade.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pear + gingertop 7% of all pairs
    Smell alikemoderate
    Cooked together452 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pear + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together942 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

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

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

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

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 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

Pears
Provide the bulk of the fruit and body, softening into a spreadable pulp as they cook.
Sugar
Sweetens the marmalade and draws juice out of the pears, helping it thicken as it reduces.
Lemons
Add acidity and natural pectin, which helps the marmalade set and balances the sweetness.
Whole ginger
Adds a warm, aromatic flavour to the marmalade.

The step that matters

Boil until the marmalade reaches the right thickness. Sugar and fruit set as water evaporates and pectin gels with acid and sugar. Stopping too early leaves a runny marmalade, while cooking too long can make it stiff and overly dark.

Swap the pear

How well each one fits the dish's main ingredients (sugar, lemon, ginger):

  1. Orangefits better
  2. Limefits better
  3. Mangofits about as well
  4. Pearthe original

Fit is the average pairing score against sugar, lemon, ginger. Candidates are from the same food group and used in at least 100 recipes.

“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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