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Preserved Pineapple

A preserved pineapple made by boiling ground pineapple with sugar until clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Preserved Pineapple

Ingredients

Directions

Prepare the pineapple

  1. Pare and wash the pineapple.

  2. Grind the pineapple using a food grinder.

Cook

  1. In a kettle, combine the ground pineapple and granulated sugar.

  2. Boil the mixture until it becomes clear.

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. 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
Forms the bulk of the preserve and supplies its flavor and natural acidity.
Granulated sugar
Preserves the fruit and thickens the syrup as it boils down.

The step that matters

Boil until clear. Clearing signals that the sugar has dissolved and the fruit has taken up the syrup. Stopping too early leaves the preserve thin and less stable, while over-boiling thickens it too far and can scorch the sugar.

“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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