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Dessert

Dessert Pineapple

A preserved pineapple dessert cooked in its own juice and sugar syrup.

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 ↓

Dessert Pineapple

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapple and cut it into thick rounds, about 1 inch thick.

  2. Remove the hard center piece from each section.

  3. Place the pineapple sections in a deep dish or enamel pan.

Make the syrup and simmer

  1. Add the juice from the pineapple and an equal amount of white sugar.

  2. Simmer gently, skimming off any scum that rises.

  3. When the fruit is tender but not soft and the syrup is clear, carefully lift it out.

Bottle and serve

  1. Use a perforated ladle to transfer the fruit into small bottles, then add the syrup.

  2. Cover the bottles when the syrup is cold.

  3. The dessert is ready to use immediately.

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 becomes tender and flavourful as it simmers in the syrup.
White sugar
Sweetens the dish and thickens the pineapple juice into a syrup as it simmers.

The step that matters

Simmering the fruit. Simmer gently and lift the fruit once it is tender but not soft. Boiling hard or overcooking can break the pineapple apart and cloud the syrup, so the sections keep their shape and the syrup stays clear.

“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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