Name: Pine Apple Ige
Ingredients: 1 small pineapple; ½ pound lump sugar; 3 pints water; 1 glass Noyau (or other liqueur)

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 ↓

Pine Apple Ige

Ingredients

1 small pineapple
½ pound lump sugar
3 pints water
1 glass Noyau (or other liqueur)

Directions

Prepare and cook

Slice the pineapple and place it in a saucepan.
Add the sugar and water, then bring to a slow boil for 1 hour.

Finish

Strain the mixture and stir in the Noyau.
Finish as you would with other ice recipes.

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.

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: Provides the main fruit flavor and aroma that the ice is built around.
Lump sugar: Sweetens the mixture and lowers its freezing point so the ice stays softer.
Noyau: Adds flavor and aroma, and its alcohol keeps the frozen ice softer.

“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.