Pears boiled in sugar syrup. Classic compote - a healthy and incredibly tasty preparation

Fruits and berries

Description

Ingredients

Steps

For cooking amazing dessert you will need slightly underripe pears, which are small in size, slightly tough skin and dense, but very juicy middle. If the pears are large, then you can put only two or three candied fruits in a jar if they have little juice or too much soft skin, then they will not soak well enough, and as a result of cooking they risk turning into jam with “tails”.

We sort the pears, wash them well in running water and dry by blotting with multi-layered paper napkins or a towel made of natural fibers. Prepared pears must have stalks - this is a kind of dessert brand name. The remains of dry stamens, carefully cut out (as shown in the picture) with a sharp short knife or special device for cleaning vegetables and fruits.



After processing all the pears, let's proceed to the next, no less important, action: we make several fairly deep punctures throughout the pear, which will help to soak the entire fruit with syrup in the process further preparation goodies. This can also be done with a short, well-sharpened knife. We put the pears in a deep bowl and proceed to the main cooking process.



Let's boil the syrup, having previously dissolved a kilogram of sugar in a deep saucepan, poured over two glasses of cold water. Stir the sugar well before putting the syrup on the stove to avoid caramelization. Pot or deep bowl sweet water, in which we will cook pears, put on the stove and bring its contents to a boil over medium heat.



Carefully dip all the pears into the hot sugar syrup, dropping one at a time on a long-handled spoon. Bring the mass to a boil and leave for at least eight hours (preferably overnight) until the boiled pears in it cool completely and soak them.



The cooled mass must again be put on a medium fire and brought to a boil. After that, reduce the heat to a minimum, cook for two hours, preventing the syrup from spilling and stirring it occasionally. Before turning off the stove, add one teaspoon of citric acid to the syrup with pears and mix well. Boiled in sugar syrup Remove the pears from the heat again and leave to soak and cool overnight.



Before the last heating of the pears in sugar syrup, prepare jars for rolling dessert and lids for them. The optimal volume of cans is one liter. Three kilograms of pears will make three such jars of goodies, and a couple more sugar pears with a “tail” will remain for sampling. In water with the addition baking soda wash three liter jars or required amount jars, the total volume of which will be three liters. After washing, rinse the dishes in running water and sterilize: for a couple at the rate of five minutes for each jar, in the microwave for ten minutes at full power, filling a quarter hot water, in the oven for twenty minutes, taking into account the time of heating and cooling the container to room temperature by selecting the heating mode 180 degrees Celsius.

While the jars are being sterilized, we wash the lids suitable for long-term storage preservation, rinse in running water, and then boil them in water for two minutes. Elastic bands, if any, are removed from the lids so that they do not lose their elasticity.

Sterile jars are placed on a table covered with a silicone mat or towel with their necks up and temporarily covered with a clean towel. We lay the gum in the cooled lids and put them next to the jars.

We heat the pears in sugar syrup to a boil with constant stirring, and with a clean spoon quickly lay them out in sterile jars. After the pears are divided equally among the banks, fill them with caramel fragrant syrup and let cool unrolled to avoid condensation, and then mold, in jars.

To avoid the appearance of insects in jars when cooling, it is recommended to cover the delicacy with a clean piece of gauze.

We roll up the cooled pears with prepared lids and take them out to a permanent storage place - a dry basement or a cool pantry, into which direct contact is limited. sun rays and having good ventilation to avoid condensation and damage to the lids. Under favorable storage conditions, pears in sugar syrup will last all winter., but this is only theoretical, because if you cook only two liter cans, then the second one will be eaten at the New Year's table.



Bon appetit!

I found their recipe on the Internet and at first I was skeptical about it: it seemed to me that it would not be as tasty and interesting as it was described. But curiosity got the better of me, especially since these pears in syrup for the winter have a simple recipe, so I understood that it would not take me much time.

I really liked the result, and I immediately set myself a plan to close a few more of these jars. A big plus is that such pears are prepared in syrup for the winter without sterilization, so the process itself is short and not at all tiring. I like this recipe more than jam - there is less work with it, and tender pear slices in syrup for the winter are loved by all my household, without exception.

The syrup can be diluted with water and get delicious drink, and tender and sweet pear slices are suitable as an addition to ice cream or can be used as a filling for a pie. Yes, and by themselves, such pears are a very tasty delicacy. I will be happy to share with you how to cook pears in syrup for the winter with the help of my detailed master class.

Ingredients for 2 liter jars:

• 650 - 680 g pears;
• 600 g of water;
• 180 g of sugar;
• 2 pinches of citric acid.

* The weight of already prepared pears is indicated, sliced.

How to cook pears in syrup for the winter:

We choose pears a little unripe, hard, dense. If the pears are soft, overripe, they can turn into porridge during processing. The fruits must be without dents and damage, the correct shape. Wash the selected pears thoroughly.

In a pan of a suitable size (depending on the number of pears being processed), pour cold water and add to it citric acid(0.5 teaspoon per 5 liters of water) or salt (10 g per 1 liter of water). This is done so that the peeled pears do not immediately darken - appearance conservation will be worse.

Remove the skin from the pears in a thin layer, cut into 4 parts, cut out the seed box. If the pears are large, cut each quarter in half again. Some pear varieties have a thin tender skin, in which case it can not be cut. We immediately lower the peeled slices into acidified (or salted) water.

We sterilize the jars in advance and boil the lids. We lay out the pears on the banks, trying to fill them with as much space as possible. At the same time, we do not press the pears. When laying, you can gently shake the jar several times - the pears themselves will settle down more densely.

Pour boiling water into each jar, to the very top.

We cover the jars with lids and wrap them with a blanket. We withstand 5-7 minutes.

Then carefully drain the water (it is convenient to do this using a special lid with holes) into the pan. We cover jars with pears with lids and wrap them in the same way.

We bring the drained water to a boil, add sugar and, stirring, cook until the crystals are completely dissolved.

Pour jars with pears with sugar syrup, cover the jars again with lids and wrap them up. The syrup may remain a little, do not pour it out - it may come in handy for the third filling. Soak the pears in sugar syrup for 5 minutes.

After that, we drain the syrup (in the same pan), cover the jars and wrap them in the same way.

Bring the drained syrup to a boil and add citric acid.

Mix and fill jars with pears.

Well, of course, preparing blanks for the winter is a troublesome business, and you can buy anything in the store today. But nevertheless, I do not stop making delicious preparations for the winter for my family - it's homemade! So today I am sharing with you a recipe for pears in syrup - fragrant, beautiful and delicious dessert, which is good both on its own and as part of many sweet dishes.

Cooking pears in syrup for the winter will be without sterilization, that is, we will use the double filling method. I give the mass of pears (in already peeled form) and the amount of other ingredients for 1 jar, with a capacity of 500 milliliters, so if you roll a lot, calculate how much you need.

Ingredients:

Cooking step by step with photos:

In order to cook pears in syrup for the winter without sterilization, we need the following ingredients: medium-sized ripe selected pears, water, granulated sugar and citric acid. In the ingredients, I indicated that for a half-liter jar finished product you need a pinch of citric acid, but you will prepare more, as we will need it for soaking fruits.

So, the longest part of this recipe for a delicious preparation for the winter is to carefully peel the pears. My fruit, cut each pear lengthwise in half. Cut out the seed box and tail, then remove the skin with a thin, thin layer. IN large saucepan pour cold water and add citric acid. How many? To the eye, or rather, to the taste - the water should be noticeably sour. What is it for? It's simple: ripe sweet pears without skin start to darken very quickly, and we need beautiful pieces. That is why we send the peeled fruit halves to an acidic bath. I made 4 jars of pears in syrup for the winter at once, so I had to peel them for quite some time, but thanks to the water with lemon, they practically did not darken.

Now tightly, but not pressing hard, so as not to damage, lay out the halves of the pears in pre-prepared jars. I sterilize jars in microwave oven- wash them in soda solution, rinse and pour into each about 100 ml of cold water. I steam in the microwave at the highest power for 5 minutes each.

Now boil the water and pour the pears directly to the very top of the jars with boiling water. Cover with lids (boil for about 5 minutes) and let stand for 5-7 minutes.

Then we drain the water from the jars into the pan, add granulated sugar and citric acid (a pinch per 1 jar). Let the syrup boil, hold on the fire for a couple more minutes.

Incredible dessert for the winter - pears in syrup! Enjoy and decorate pastries - options for blanks for every taste!

Warm up on cold winter evenings fragrant tea and homemade, self-prepared desserts. Yes, of course, the shelves of today's supermarkets are littered with absolutely everything, including conservation, but do-it-yourself blanks are definitely healthier and tastier at times. All my family members really like pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it.

• pears - 650-670 g
• filtered water - 460 ml
• sugar - 120 g
• citric acid - 2 pinches
• spices - to taste.

We choose pears in the market or collect pears in our garden, they must be ripe, juicy and without rotten places. We wash the selected pears in cool water, then lay them out on a kitchen towel, give time to dry a little.

Let's prepare acidic water for pears, we need it so that the peeled slices do not immediately darken. If you are preparing enough dessert, and if the pears are ripe, without acid environment they will darken very quickly, the aesthetic appearance will be lost. Therefore, we take a bowl, pour in cool water, flavor with a pinch of acid so that the water is slightly acidic.

We cut each pear lengthwise into two halves, remove the seed box, and also cut off the tails. If desired, remove the skin, only a very thin layer. Also, pears can be cut into two more halves. We load the peeled slices into water, we continue to work with the remaining fruits.

When all the pears are prepared, let's take care of the banks. It is not difficult to do this - I wash it in a soda solution, we sterilize it with any convenient way. We put the lids in boiling water, let them boil for 5 minutes.

Now we fill the banks pear slices, shake the jars a little so that the fruits are tightly packed.

Immediately pour into each jar boiling water covering all pear slices. We throw lids on the neck of the jars, leave them alone for five minutes.

After 6-7 minutes, pour the water into a saucepan, flavor with a portion of sugar, two pinches of citric acid, boil for several minutes.

We quickly return the syrup to the jars to the steamed pear slices, it remains only to close the jars hermetically with lids.

Let's leave to cool for a day, while we put the jars upside down, wrap them with a warm blanket or blanket. We keep preserves in the pantry.

Recipe 2: pears in syrup for the winter (step by step photos)

Pears in syrup for the winter according to a recipe, in slices - this is not only a wonderful delicacy that is so well suited for cold tea parties winter evenings. Transparent amber slices will be an excellent decoration for various confectionery- pies, cakes, pastries. And with a sweet, medium-thick syrup, you can soak cakes and other pastries. It is not difficult to make this blank - everything is prepared according to a similar scheme as many "five-minute" ones. In the process of cooking, the juice from the slices turns into sugar syrup, which acquires a delicate pear aroma and taste. The pear slices themselves become transparent and hold their shape well.

For this preparation, pears of durum varieties or incomplete maturity are suitable. The output of the finished product is 2 jars of 0.5 liters.

• pear - 1100 g (900 g slices);
• sugar - 800 g;
• citric acid - 0.5 tsp;
• water - 140 g.

Pears need to be washed and cut first into halves, and then (cutting out the middle) into slices. The skins do not need to be peeled. Ready slices should be immediately put in cold water with a small pinch of citric acid. This is necessary so that they do not darken and retain their color well.

Prepare syrup. Since the pear will release juice and the syrup may be too thin, little water is used in this recipe. So that the sugar does not burn and dissolves evenly, it is most convenient to boil water first, and then add sugar to it in several portions. The syrup that is being prepared must be stirred all the time.

After the syrup boils and the sugar is completely dissolved, you need to pour it (boiling) slices, before that, drain the water from them and leave everything for 6-8 hours (preferably overnight).

After this time, you need to boil the pear for 2-3 minutes for a very small fire. Then set aside for another 6 hours.

After 6 hours, you need to boil them a second time for 5 minutes, again on a very low heat, so that the pear does not boil soft and retains its shape well. Although there will be little foam, it must be removed, otherwise the syrup may become cloudy.

After the second cooking, set aside the slices to cool completely. After they have cooled, you need to boil them for another five minutes - the third and last time. During the third cooking, add half a teaspoon of citric acid. This is done both to improve the taste and to ensure that the syrup does not sugar during storage.

After the third cooking, pour the slices with boiling syrup into sterilized jars and roll up. Turn the jars upside down immediately and leave to cool.

The syrup will thicken even more as it cools. Ready pear in syrup can be stored even at room temperature.

Recipe 3, step by step: pear slices in syrup for the winter

The most common way to preserve a pear is to roll it into slices or slices in glass jars with sugar syrup. The jars are either sterilized or use the double-fill method to preserve the flavor properties as much as possible.

To make this dessert classical technology, on a liter jar take such ingredients as:

• medium-sized pears (lemon variety or something similar) - 350 g;
• granulated sugar - 50-70 g;
• pure water and citric acid (1-1.5 teaspoons).

Fruits are selected, washed with water and cut into medium-sized slices or slices, removing seeds and tail. To obtain a more delicate texture, the skin from the fruit can be removed, but this is not necessary.

Clean cold water is poured into the prepared pan with a teaspoon of citric acid or natural lemon juice(1-2 tablespoons). While the pears are taking an acidic “bath”, glass jars are prepared, which are washed and sterilized together with the lids for 10-15 minutes by steaming or in the microwave.

Peeled slices in a dense layer, carefully, so as not to damage the structure, are placed in prepared containers. All are filled with freshly boiled water to the neck. In this form, the pears should stand for 7-10 minutes until they cool completely. Next, the water from the cans is poured back into the pot on the stove, a little sugar, citric acid or juice is added and the liquid is brought to a boil.

Then the contents of the jars are again poured with hot syrup and the lids are immediately rolled up, the blanks are turned upside down and wrapped in a warm blanket until they cool completely, and then they are placed on dry shelves in a dark and cool room where they should be stored.

Recipe 4: whole pear in sugar syrup (step by step)

Whole pears in syrup for the winter are an amazingly beautiful and tasty delicacy, a wonderful independent dessert and a very beautiful decoration for cakes with airy protein cream and cupcakes. Neither an adult nor a child will refuse this delicacy, and its preparation is quite simple - you only need a minimum of skills and a little patience. As a result, we get an excellent and ideal dessert in all respects, which has no analogues. Unexpected guests will not take you by surprise - you will always have an amazing treat on hand just by uncorking a jar of pears in syrup.

• pears - 3 kg
• sugar - 3 kg
• water - 6 glasses
• citric acid - 1 tsp

To prepare an amazing dessert, you will need slightly underripe pears, which are small in size, slightly tough skin and dense, but at the same time very juicy middle. If the pears are large, then you can put only two or three candied fruits in a jar, if they have little juice or too soft skin, they will not soak well enough, and as a result of cooking they risk turning into jam with “tails”.

We sort the pears, wash them well in running water and dry them, blotting with multilayer paper napkins or a towel made of natural fibers. Prepared pears must always have stalks - this is a kind of dessert trademark. The remains of dry stamens, carefully cut out (as shown in the picture) with a sharp short knife or a special tool for cleaning vegetables and fruits.

After processing all the pears, we proceed to the next, no less important, action: we make several fairly deep punctures throughout the pear, which will help to soak the entire fruit with syrup in the process of further preparing the treat. This can also be done with a short, well-sharpened knife. We put the pears in a deep bowl and proceed to the main cooking process.

Let's boil the syrup, having previously dissolved a kilogram of sugar in a deep saucepan, poured over two glasses of cold water. Stir the sugar well before putting the syrup on the stove to avoid caramelization. A saucepan or a deep bowl with sweet water, in which we will boil pears, put on the stove and bring its contents to a boil over medium heat.

Carefully dip all the pears into the hot sugar syrup, dropping one at a time on a long-handled spoon. Bring the mass to a boil and leave for at least eight hours (preferably overnight) until the boiled pears in it cool completely and soak them.

The cooled mass must again be put on a medium fire and brought to a boil. After that, reduce the heat to a minimum, cook for two hours, preventing the syrup from spilling and stirring it occasionally. Before turning off the stove, add one teaspoon of citric acid to the syrup with pears and mix well. Remove the pears boiled in sugar syrup from the heat again and leave to soak and cool overnight.

Before the last heating of the pears in sugar syrup, prepare jars for rolling dessert and lids for them. The optimal volume of cans is one liter. Three kilograms of pears will make three such jars of goodies, and a couple more sugar pears with a “tail” will remain for sampling. In water with the addition of baking soda, we wash three liter jars or the required number of jars, the total volume of which will be three liters. After washing, rinse the dishes in running water and sterilize: for a couple at the rate of five minutes for each jar, in the microwave for ten minutes at full power, filling a quarter with hot water, in the oven for twenty minutes, taking into account the heating and cooling time of the container to room temperature by selecting the heating mode 180 degrees Celsius.

While the jars are being sterilized, we wash the lids suitable for long-term storage of preservation with soda, rinse in running water, and then boil them in water for two minutes. Elastic bands, if any, are removed from the lids so that they do not lose their elasticity.

Sterile jars are placed on a table covered with a silicone mat or towel with their necks up and temporarily covered with a clean towel. We lay the gum in the cooled lids and put them next to the jars.

We heat the pears in sugar syrup to a boil with constant stirring, and with a clean spoon quickly lay them out in sterile jars. After the pears are divided equally into jars, fill them with caramel fragrant syrup and let them cool unrolled to avoid condensation and then mold in the jars.

We roll up the cooled pears with prepared lids and take them to a permanent storage place - a dry basement or a cool pantry, into which direct sunlight is limited and has good ventilation to prevent condensation and damage to the lids. Under favorable storage conditions, pears in sugar syrup will last all winter, but this is only theoretical, because if you prepare only two liter jars, the second one will be eaten at the New Year's table.

Recipe 5, simple: fragrant pears for the winter in syrup

Fragrant pears in syrup for the winter - beautiful workpiece, pears are very tasty with vanilla flavor, they can be dropped for dessert or used for making desserts, and the syrup is diluted with water and you get a wonderful drink. For this piece you need hard pears. The calculation of products is given for one three-liter jar.

• Pears - 1.8-2 kg;
• Sugar - 400 g;
• Water - 1.8-2 l;
• Citric acid - 1 tsp;
• Vanilla sugar - 10 g;

Pears cut in half lengthwise, remove the core.

Fill jars with pears.

Pour in boiling water. Leave for 10 minutes.

Pour sugar into a saucepan, pour water from a jar into it. Let it boil.

And put it in a jar. Leave for 10 minutes.

Then pour the syrup into a saucepan, add citric acid and vanilla sugar. Bring to a boil, cook for 2 minutes.

Pour into a jar, close with a screw cap or roll up.

Turn over and wrap very well in something warm, self-sterilization lasts 2 days.

Recipe 6: how to close pears in syrup for the winter with cinnamon

Our offer is pears in cinnamon syrup. This sweetness is perfect for decorating desserts and for baking pies with fruit filling.

For a 0.5 liter jar:

• Small pears - 8-10 pcs.
• Sugar - 50 g
• Cinnamon - 1 pinch

The number of ingredients in the recipe for preserving pears in syrup for the winter is calculated for a 0.5-liter jar.

Before implementing the recipe, the jars must be sterilized, along with the lids.

So let's prepare right amount ingredients for harvesting pears in syrup for the winter. Our preparation uses small pears, which is very convenient.

How to cook pears in syrup for the winter: we wash the pears very well under ordinary running water.

Now cut each pear into two halves. We cut off the tails.

Using a small or dessert spoon, carefully remove the core. So that the pears do not darken in the process, we lower them into cold water in which citric acid is diluted (the water should be sour). Peels can be cut off if desired.

Place the prepared halves cut side down in sterilized jars.

Pour boiling water over pears for 5 minutes. We cover with a lid.

Then pour the water into a saucepan. We fall asleep the prescribed norm of granulated sugar.

Let's not forget the cinnamon. Boil the contents in a saucepan.

Pour hot syrup over pears in a jar.

We seal the pears in cinnamon syrup in a convenient way. Cool down completely.

We store canned pears for the winter in cool place. Successful blanks for the winter!

Recipe 7: canned pears for the winter (with photo)

Pears in syrup for the winter can become great dessert in multiple versions at once. First, the syrup can be used as a drink, diluted a little with water if it is too sweet for your taste. Secondly, pear fruits can not only be eaten separately, but also used for various pies.

Suitable for making pears in syrup for the winter hard varieties pears In this case, you can use even a few unripe fruits. By this recipe It turns out 4 liter jars.

• Pear - 5 kg.;
• Sugar - 1 kg.;
• Purified water - 2.5 liters;
• Citric acid - 8 gr.

First you need to thoroughly rinse all the pears and put them for convenience in a capacious dish.

Pears need to be peeled. It is convenient to do this with a housekeeper, but you can handle it with a simple knife. From the removed skins from pears, you can cook compote.

We cut the pears into 4 parts, cut out the stem and remove the core.

We spread the pears in sterilized jars to the shoulders. Pour the pears with boiled purified water and let stand for about 10 minutes, covered with a lid.

After 10 minutes, drain the water back into the pan, bring to a boil and again pour the pears in syrup for the winter. This time also let stand for about 10 minutes. After that, pour the water into the pan and add sugar at the rate of 400 grams per 1 liter, citric acid and bring to a boil. Pour the pears with this syrup, roll them up with sterilized lids, turn them upside down and wrap them in a blanket for a day.

For the winter, it is very often harvested by those housewives who like to eat sweet and soft fruits in the cold season. own cooking. It should be especially noted that all the labor spent on the production of such unusual dessert are fully justified. After all, they are very tasty, and most importantly, they can even be used to make various pies, biscuits, fruit drinks, and so on.

How to make pear in syrup dessert at home

Required Ingredients:

• ripe medium-sized pears of any variety - 1.5 kg;
• vanilla sugar - 7 g;
• granulated sugar - 400 g;
• purified drinking water - 3 l;
• citric acid or lemon juice - 1 dessert spoon or from ½ fruit.

Features of the choice of the main product

A pear in syrup for the winter can be prepared from any kind of fruit. They can be purchased at the store, or can be used from own garden. The main thing is that fresh product was not too soft and overripe. Indeed, in order to create a beautiful and very tasty preparation, it is extremely important that the main product does not lose its shape.

fruit processing process

Before the pear in syrup for the winter is already sent to sterilized glass jars, the main ingredient should be carefully processed. To do this, take 1.5 kg small fruits wash them thoroughly in warm water, and then cut lengthwise into 4 parts, while removing all the bones, stalks and other hard elements.

Syrup making process

The syrup for such a homemade sweet product is quite easy to make. To do this, pour into a large saucepan 3 liters of purified drinking water, add granulated sugar and bring to a boil over low heat. After all bulk product melts, it is necessary to proceed to the direct formation of the workpiece.

Dessert shaping

So that the pear in syrup for the winter is prepared with high quality, it turns out tasty and retains everything in itself as much as possible. beneficial features, you should not cook it on gas. For this fresh fruits it is required to lay out tightly in sterilized jars. Next, you need to pour in the previously prepared boiling syrup to them and keep them in it for about 7 minutes. After that, the liquid needs to be poured back into the pan and boiled, and the pears left in the jar. It is advisable to repeat this procedure at least 3 times. Moreover, it is recommended to add vanillin and (you can juice) to the latter in sugar syrup.

When all the pears are completely filled with sugar syrup, they should be tightly rolled up with lids, and then carefully, using sleeves, turn the jars upside down. In this position, it is recommended to cover the workpiece with a duvet and keep it in it until it cools completely. This may take up to a day. After the time has elapsed, the dessert should be placed in a dark and slightly cool place.

How to properly serve

Pears in sugar syrup become usable after 1 month. Such a dessert should be presented to the table along with hot tea, a bun, toast, wheat bread or just like that.