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Dessert

Pine-apple Preserve

A sweet preserve made by boiling crushed pineapple with sugar until tender.

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 Preserve

Ingredients

Directions

Prepare

  1. Pound the sliced pineapple until finely crushed.

  2. Weigh the crushed pineapple and measure out an equal amount of sugar.

Cook

  1. Combine the pineapple and sugar in a pot and boil until the mixture is tender and clear.

  2. For best results, boil the mixture one day, let it sit overnight, and finish cooking the next day.

  3. Be careful not to let the mixture burn, as this will spoil the color.

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 base, flavor, and most of the body of the preserve.
Granulated sugar
Adds sweetness, helps preserve the fruit, and thickens the mixture as water cooks off.

The step that matters

Cook without letting the mixture burn. Sugar darkens and turns bitter when it scorches on direct heat, so the preserve loses its clear color and fresh flavor. Stir often and keep the heat moderate.

“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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