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Dessert

Pineapple Sherbert

A chilled pineapple dessert made by layering sliced pineapple with sugar, drying, baking, and packing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Pineapple Sherbert

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Pare and slice the pineapple.

  2. Layer the slices on a large dish, sprinkling each layer liberally with sugar.

Dry the slices

  1. Keep the dish in a warm place or place it in a cool oven daily for 7 to 8 days, turning it frequently.

  2. Once dry, bake a few slices at a time in a moderate oven (350°F / 175°C).

Store

  1. When completely cold, pack the slices in airtight boxes with paper between each layer.

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
Provides the fruit base, whose flavor concentrates as its water content falls during drying.
Sugar
Draws moisture out of the fruit and sweetens it, helping the slices keep as they dry.

The step that matters

Drying the slices until fully dry. Sugar draws water out of the fruit, and drying lowers the water left in it so microbes cannot easily grow. If the slices are not fully dry before packing, they can spoil in storage.

“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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