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Other Sweet Dishes

A syrup made from pineapple, spring water, and sugar.

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 ↓

Other Sweet Dishes

Ingredients

Directions

Prepare the juice

  1. Dice the pineapple into small pieces.

  2. Pour the spring water over the pineapple and heat gently.

  3. Boil until the pineapple is extremely tender, then strain the juice through a cloth or muslin strainer.

Make the syrup

  1. Mix the strained juice with the sugar and dissolve it.

  2. Boil the syrup gently for 15 minutes until bright in color.

Store

  1. Store in a jar covered with paper for up to weeks.

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
Supplies the fruit juice that forms the flavour base of the syrup.
Fine sugar
Sweetens the juice and, when boiled, thickens it into a syrup.

The step that matters

Boil the syrup gently for 15 minutes. Boiling concentrates the juice and sugar, so the syrup thickens as water evaporates. Boiling too hard or too long can caramelise the sugar and darken or change the flavour, so a gentle simmer keeps it bright and clean.

“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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