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Pine-apple Fritters

Fried pineapple pieces coated in a cream-based batter, steeped in maraschino liqueur and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pine-apple Fritters

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapple without waste.

  2. Cut the pineapple into slices if small, or into finger-sized pieces if large.

  3. Steep the pineapple pieces in a bowl with maraschino liqueur and powdered sugar for several hours.

Fry

  1. Prepare a batter using cream.

  2. Fry the steeped pineapple pieces in the batter until golden brown.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  3. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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 is coated in batter and fried, giving the main flavor and juicy center.
Maraschino liqueur
Adds a sweet, aromatic flavor as the pineapple steeps.
Cream
Makes the batter rich and tender, adding fat and moisture.

The step that matters

Fry the steeped pineapple in the batter until golden brown. Frying at a steady heat browns the batter through the Maillard reaction and sets its crust before the fruit overheats. Pieces that are too wet from steeping may release liquid and steam, so draining them well helps the batter stick and crisp.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, cream. 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.

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