Skip to main content
Dessert

Pineapple Sauce, Bich

A pineapple sauce flavored with sherry, rum, lemon juice, lemon peel, and castor sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pineapple and rum work together. They rank in the top 2% of all ingredient pairs, and cooks put them together in 451 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Pineapple Sauce, Bich

Ingredients

Directions

  1. Combine grated pineapple, sherry, rum, lemon juice, lemon peel, and castor sugar in a saucepan.

  2. Stir and heat until just boiling.

  3. Serve hot or cold.

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 + rumtop 2% of all pairs
    Smell alikemoderate
    Cooked together451 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Sherry + rumtop 4% of all pairs
    Smell alikestrong
    Cooked together146 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Pineapple + sherrytop 7% of all pairs
    Smell alikemoderate
    Cooked together228 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

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

  5. Rum + sugartop 14% of all pairs
    Smell alikelow
    Cooked together2,908 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Grated pineapple
Supplies most of the liquid and fruity sweetness that forms the sauce's body.
Castor sugar
Sweetens the sauce and balances the acidity of the lemon and pineapple.
Sherry
Adds wine-based flavour and a mild acidity to the sauce.
Rum
Adds aroma and depth; much of its alcohol evaporates during heating.
Lemon juice
Adds acidity that brightens the sweetness and keeps the flavour fresh.

The step that matters

Stir and heat until just boiling. Heating only until the mixture just boils keeps the sherry and rum aroma. Prolonged boiling evaporates the alcohol and volatile flavours and concentrates the sugar, making the sauce heavier and sweeter.

Swap the lemon

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

  1. Vanillafits better
  2. Bananafits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against pineapple, sherry, rum, 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

Lemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesPineapple SherbetPineapple Sherbet116 recipesLemon SherbetLemon Sherbet103 recipes