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Stewed Pineapple

A sweet pineapple dish simmered in a sugar syrup.

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 ↓

Stewed Pineapple

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapples, ensuring no dark specks remain.

  2. Slice the pineapples into ½ inch thick rounds and lay them in the syrup.

Make the syrup and stew

  1. In a pot, combine the sugar and water to make a syrup by boiling for 10 to 12 minutes.

  2. Boil the pineapple slices in the syrup for 10 minutes, then remove them gently.

  3. Boil the syrup for an additional 3 minutes and pour it over the fruit.

  4. Let it cool before serving.

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

Pineapples
Provide the fruit that softens and turns tender and sweet in the hot syrup.
Loaf sugar
Dissolves into the water to form a syrup that sweetens the fruit and preserves it.
Water
Dissolves the sugar to form the syrup in which the fruit cooks.

The step that matters

Boil the pineapple slices in the syrup for 10 minutes, then remove them gently. Boiling for the full time softens the fruit, while handling it gently keeps the rounds intact. Overcooking breaks down the pineapple's structure and makes it mushy.

“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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