Skip to main content
Dessert

Other Sweet Dishes

A syrup made by boiling pineapple with water and sugar.

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

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 ↓

Other Sweet Dishes

Ingredients

Directions

Prepare

  1. Cut the pineapple into very thin slices, then into small dice.

Make the syrup

  1. Pour the spring water over the pineapple and heat gently.

  2. Boil until the pineapple is extremely tender.

  3. Strain and press the juice through a cloth or muslin strainer.

  4. Mix the juice with the sugar until dissolved.

  5. Boil the syrup gently for 15 minutes until bright in color and delicious in flavor.

Store

  1. Store in a jar with a paper tied over it for weeks.

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
Provides the main flavor and, once cooked and strained, the juice that becomes the syrup.
Fine sugar
Dissolves into the juice to sweeten it and thicken it into a syrup as it boils.
Spring water
Helps soften the pineapple and extract its juice during gentle heating.

The step that matters

Boil the syrup gently for 15 minutes. Boiling too hard or too long can darken and over-concentrate the syrup, while too little time leaves it thin. Gentle heat keeps the flavor bright and lets the sugar concentrate evenly.

“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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes