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To Stew Pears Purple

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pear and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,079 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

To Stew Pears Purple

Oven, in the book's wordsA cool oven

Ingredients

Directions

  1. Peel the large pears and place them in a stew pot.

  2. Boil the pear peels in enough water to cover them, then strain the liquid.

  3. Add sugar to the strained liquid to create a syrup.

  4. Pour the syrup over the pears and cover them with a pewter plate.

  5. Cover the pot tightly and place it in a pan of water over a slow fire.

  6. Let the pears stew until they are tender and have a fine color.

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. Pear + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,079 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

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