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Dessert

Pineapple Au Kwschwasser

Slices of pineapple served cold with syrup and cognac.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pineapple Au Kwschwasser

Ingredients

Directions

Prepare

  1. Peel and slice the pineapple.

  2. Place the slices in a dessert dish.

Add the syrup and serve

  1. Pour the thick syrup over the pineapple, flavored with Kwschwasser or cognac when cool.

  2. Serve 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 + syruptop 19% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Pineapple
Its sweet, juicy flesh is the main body of the dessert.
Syrup
Adds sweetness and a thick, glossy coating over the pineapple.
Kwschwasser or cognac
Adds a strong, aromatic spirit flavour to the syrup.

The step that matters

Flavor the syrup only when it has cooled. Alcohol and its aromas evaporate quickly when hot, so adding the spirit to warm syrup would lose much of its flavor. Waiting until the syrup is cool keeps the cognac or Kwschwasser aroma in the dish.

“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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