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To Preserve Red Pears

A method for preserving red pears in a sweet syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Clove and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

To Preserve Red Pears

Ingredients

Directions

Prepare

  1. Parboil the pears in water and peel them.

  2. In a pot, combine the sugar, port wine, lemon juice and rind, cochineal, cloves, and cinnamon.

Cook and preserve

  1. Boil the pears in this mixture until they become clear and red.

  2. Remove the pears and boil the syrup again.

  3. Strain the syrup and pour it over the pears.

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. Clove + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together14,189 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Pear + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together600 recipes

    Shared aroma: anethole (sweet, anise).

  3. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pear + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together512 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pear + port winetop 10% of all pairs
    Smell alikemoderate
    Cooked together42 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red pears
Form the main body of the preserve and absorb the sweet syrup as they cook.
Fine loaf sugar
Sweetens the dish and thickens the syrup as it boils, helping preserve the fruit.
Port wine
Adds depth and aroma to the syrup and contributes acidity and flavour.
Cochineal
Colours the pears and syrup a deep red.

The step that matters

Boil the pears until clear and red. Boiling in the sugar syrup must be gradual enough for sugar to penetrate the fruit. Too little time leaves pears opaque and under-preserved, while overcooking can break them down into a mushy texture.

Swap the lemon

How well each one fits the dish's main ingredients (pear, sugar, port wine, clove, cinnamon):

  1. Figfits better
  2. Vanillafits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against pear, sugar, port wine, clove, cinnamon. 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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