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Dessert

Pine Apple Preserves

A preserved pineapple dessert made by layering sliced fruit with sugar, steeping, and boiling the 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 ↓

Pine Apple Preserves

Ingredients

Directions

Prepare the fruit

  1. Pare and slice the pineapples thinly.

  2. Weigh the fruit and use 1 pound of sugar for each pound of fruit.

  3. In a deep bowl, layer the fruit and sugar alternately, finishing with a layer of sugar on top.

  4. Let it stand overnight.

Make the syrup

  1. In the morning, remove the fruit and pour the syrup into a preserving kettle.

  2. Boil and skim the syrup until clear.

  3. While hot, pour the syrup over the fruit and let it cool uncovered.

Pack and seal

  1. Once cool, pack the fruit into glass jars or tumblers and seal with paper.

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

Ripe pineapples
Provides the fruit, flavor and bulk of the preserve.
Sugar
Draws moisture out of the fruit and forms the syrup, sweetening and preserving it.

The step that matters

Boil and skim the syrup until clear. Sugar syrup must be fully dissolved and boiled to a clear state; skimming removes foam and impurities so the preserve looks clear and keeps 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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