Why it works: Pear and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,079 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Canned Pears
Ingredients
Directions
Prepare
Peel the pears and weigh them.
Place the pears in a kettle with 1 lb of sugar and let them sit overnight.
Cook and can
In the morning, add water and cook the pears until they are tender.
Pack the cooked pears into jars, filling them to overflowing with their own juice.
Seal the jars.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Pear + sugartop 17% of all pairsSmell alikelowCooked together2,079 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pears
- Form the fruit itself, softening when cooked and giving the canned product its body and flavour.
- Sugar
- Sweetens the fruit and draws juice out of the pears overnight, and helps preserve them.
The step that matters
Cook the pears until tender. Heat softens the pear cell walls and pectin. Pears that are underdone stay firm and hard, while overcooked pears break down and turn mushy in the jar.
“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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