Skip to main content
Dessert

Ic-pine Apple Compote

Pineapple slices simmered in a sugar syrup, served with dried cherries and angelica.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Pineapple and angelica work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 60 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Ic-pine Apple Compote

Ingredients

Directions

Prepare the pineapple

  1. Cut off the top of the pineapple and peel the rest.

  2. Slice the pineapple and divide the slices in half.

Make the syrup and simmer

  1. Make a syrup by dissolving sugar in water over heat.

  2. Add the pineapple to the syrup and let it simmer gently for one hour.

  3. Pour the mixture into a basin and let it sit overnight.

Serve

  1. Drain the pineapple slices and arrange them on a serving dish.

  2. Strain the syrup and reduce it by simmering.

  3. Pour the reduced syrup over the arranged fruit.

  4. Place the cut‑off top of the pineapple in the center of the dish.

  5. Decorate with dried cherries and angelica before serving.

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 + angelicatop 12% of all pairs
    Smell alikemoderate
    Cooked together60 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + angelicatop 27% of all pairs
    Smell alikelow
    Cooked together487 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

What each ingredient does

Pineapple
Provides the fruit that softens and flavours the compote, and the sweet juice it releases.
Sugar
Sweetens the syrup and, as it thickens on reduction, gives the compote body and gloss.
Water
Dissolves the sugar to form the syrup that carries the pineapple's flavour.

The step that matters

Simmering the pineapple gently for one hour. A gentle simmer lets the fruit soften and release flavour evenly without breaking apart or turning bitter from over-caramelising the sugar. A hard boil can make the slices ragged and the syrup cloudy.

Swap the angelica

How well each one fits the dish's main ingredients (pineapple, sugar):

  1. Cinnamonfits better
  2. Gingerfits better
  3. Peppermintfits about as well
  4. Angelicathe original

Fit is the average pairing score against pineapple, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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