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Dessert

Preserved Apple

A method of preserving apples in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apple and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 7,551 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Preserved Apple

Ingredients

Directions

Prepare the syrup

  1. Core and peel the apples, then cut them into eighths.

  2. Make a syrup by boiling 1 pound of sugar with ½ pint of water.

Cook the apples

  1. Add as many apple pieces as can be boiled without breaking.

  2. Remove the apples carefully when they are tender.

  3. After all apples are done, add a little more sugar to the syrup and boil for a few minutes.

  4. Flavor the syrup with lemon and pour it over the apples.

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. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Apples
Provide the fruit that softens and holds its shape in the hot syrup.
Sugar
Sweetens the fruit and syrup and helps preserve the apple pieces.
Water
Dissolves the sugar to form the syrup that the apples cook in.

The step that matters

Add as many apple pieces as can be boiled without breaking.. Apple pieces hold their shape only when the syrup is not boiling too hard and the pieces are not overcrowded. Crowding or rough boiling breaks the fruit, so cook in batches and lift pieces out as soon as they turn tender.

Swap the lemon

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

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

Fit is the average pairing score against apple, 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.

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