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Pineapple, Preserved, for Present Use

A preserved pineapple dish made by boiling pineapple slices with sugar and water.

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

Pineapple, Preserved, for Present Use

Ingredients

Directions

Prepare

  1. Cut the pineapple into slices half inch thick, peel them, and remove the hard core.

  2. Put the peel and hard pieces into a saucepan, cover with water, and boil for 30 minutes.

Cook

  1. Strain the liquid and add the pineapple slices.

  2. Stew the slices for 10 minutes, then add enough sugar to sweeten.

  3. Boil again for 30 minutes, skimming as needed.

Serve

  1. Serve soon, as it does not keep long.

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
Main fruit; stewing softens its flesh so it absorbs the sweet liquid.
Sugar
Sweetens the fruit and syrup, and helps draw moisture out of the fruit.

The step that matters

Adding the sugar after stewing. Sugar draws moisture out of fruit and slows how it softens. Stewing the slices first lets them soften, and adding sugar afterward sweetens the syrup without stopping the fruit from cooking through.

“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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