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Dessert

Conserve Pine Apples

A preserved pineapple made by layering slices with powdered sugar and boiling in a water bath.

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 ↓

Conserve Pine Apples

Ingredients

Directions

Prepare the fruit

  1. Remove the top and stalk from the pineapple.

  2. Slice the fruit into ¼‑inch thick slices.

Layer and cook

  1. In an earthenware jar, layer ¼ inch of powdered sugar at the bottom.

  2. Add a layer of pineapple slices, then another layer of sugar, and repeat until the jar is full.

  3. Place the jar in a saucepan of boiling water, ensuring the water stays boiling for 30 minutes or until the sugar dissolves completely.

  4. Skim off any scum that rises to the surface.

  5. Seal the jar with a wet bladder or cork it tightly.

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 fruit that softens and becomes the bulk of the preserve.
Powdered sugar
Draws moisture out of the fruit and sweetens it, helping preserve it.

The step that matters

Keeping the water boiling for the full cooking time. Sugar dissolves and the fruit softens only with sustained heat. If the water drops below boiling, the fruit cooks unevenly and the sugar may not dissolve completely, which affects texture and keeping quality.

“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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