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Conerved Pine Apples

Slices of pineapple preserved in powdered sugar by boiling in a jar.

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 ↓

Conerved Pine Apples

Ingredients

Directions

Prepare

  1. Remove the top and stalk from the pineapple and slice the fruit into ¼-inch thick slices.

  2. In an earthenware jar, add a layer of powdered sugar about ⅛ inch thick at the bottom.

Layer and preserve

  1. Layer the pineapple slices on top of the sugar, followed by another layer of sugar, and repeat until the jar is full.

  2. Place the jar in a saucepan of boiling water, ensuring the water remains boiling for about 30 minutes or until the sugar is completely dissolved.

  3. Skim off any scum that rises to the surface.

  4. Seal the jar with a wet bladder or cork it tightly.

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 that is preserved and softened in the sugar.
Powdered lump sugar
Draws moisture out of the fruit and preserves it, forming a syrup as it dissolves.

The step that matters

Keeping the water boiling until the sugar dissolves. Sugar dissolves and draws juice from the fruit only with sustained heat. If the water stops boiling, the sugar may not fully dissolve, leaving the fruit poorly preserved and the syrup uneven.

“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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