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Preserved Pears

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

Preserved Pears

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Peel the pears very thinly.

  2. Simmer the pears in a thin syrup made of sugar and water.

  3. Let the pears sit in the syrup for one to two days.

  4. Make the syrup richer by adding more sugar and simmer again.

  5. Repeat this process until the pears are clear.

  6. Drain the pears and dry them in the sun or in a cool oven for a short time.

  7. Alternatively, keep the pears in the syrup and dry them as needed for richer flavor.

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. 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

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