{"id":7227,"slug":"compote-of-pineapple-3","title":"COMPOTE OF PINEAPPLE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a pineapple","half a pound of sugar","juice of one or two tart oranges","a wineglass of brandy (optional)"],"ingredients_norm":["pineapple","sugar","juice of or tart orange","brandy"],"steps":["Cut off the rind of a pineapple, core and trim out all the eyes.","Cut into desired slices.","Set on to boil with half a pound of sugar, and the juice of one or two tart oranges.","When the pineapple is tender and clear, put into a compote dish and boil the syrup until clear.","Pour over all and cool.","The addition of a wineglass of brandy improves this compote very much."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w47:19","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2a0e386eecc25717918e100bba61bf18f5805b2a20b3042a603bfe578a08fd3b","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/compote-of-pineapple-3"}