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Preserved Pineapple

A pineapple preserved in 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 ↓

Preserved Pineapple

Ingredients

Directions

Prepare

  1. Remove the skin and all the eyes from the pineapple.

  2. Hold the pineapple in your left hand and use a silver fork to remove small bits from the stem end, leaving the core.

  3. Weigh the prepared pineapple and sprinkle ¾ pound of sugar over it.

Cook

  1. Cook the pineapple slowly in the syrup until it becomes transparent.

  2. Remove the fruit and boil the syrup a little longer.

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
Is the fruit being preserved, becoming tender and translucent as it cooks slowly in syrup.
Sugar
Draws water out of the fruit and forms the syrup that preserves it and sweetens it.

The step that matters

Cook the pineapple slowly in the syrup. Slow cooking lets sugar gradually replace water in the fruit, so it turns transparent and holds its shape. Rapid boiling can break the pineapple down and make it tough or ragged.

“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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