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Pine-apples

A preserved pineapple recipe using sliced fruit, sugar, and water boiled into 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 ↓

Pine-apples

Ingredients

Directions

Prepare the fruit

  1. Remove the rind from the pineapples and slice them into ½-inch thick pieces.

  2. Layer the pineapple slices and sugar in a container, starting with a layer of fruit followed by a layer of sugar, until all are used.

  3. Let the mixture sit overnight.

Make the syrup

  1. Pour off the syrup.

  2. Add 1 pint of water to the syrup if using 4 pounds of fruit.

  3. Boil the syrup for a few minutes.

  4. Remove the syrup from heat.

  5. Add the pineapple slices to the syrup.

  6. Boil the mixture until the slices are tender.

Rest and jar

  1. Transfer the mixture to a deep dish.

  2. Let the mixture sit for several days.

  3. Reheat the syrup.

  4. Pour the hot syrup over the fruit.

  5. Transfer the mixture to glass jars.

  6. Seal the jars 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

Pineapples
Provide the fruit that becomes the preserve and supplies its flavor and tender texture.
White sugar
Draws water out of the fruit to form a syrup and acts as a preservative in the finished preserves.
Water
Dilutes the sugar drawn from the fruit so it can form a syrup.

The step that matters

Boil the mixture until the slices are tender. Sugar syrup must be cooked enough for the fruit to soften and absorb sweetness while the syrup thickens. Undercooked slices stay firm and the preserves may not keep well.

“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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