Compote of tart pears. Pear compote: cooking tasty and healthy

Pears are quite difficult to preserve; it is impossible to do without knowing certain secrets of preparing a dish. Therefore, it is about the conservation of compote from pears that I would like to talk today. I offer you several recipes for making this delicious drink with and without jar sterilization.

Pear compote recipe for the winter

Kitchenware: kitchen washcloth, kitchen scale, three-liter jar, iron lid, sharp long knife, measuring instruments, large deep saucepan, iron ring or thick old towel, lid-roller, warm blanket.

Ingredients

Step by step cooking

1. Thoroughly wash 10-13 pears with a kitchen washcloth, and then carefully remove the tails so as not to harm the fruit pulp.
2. We fill a clean three-liter jar with pears, while folding them loosely so that they do not wrinkle.
   
   

   One three-liter jar takes about 10 pears, but a lot depends on the size of the fruit.

3. Pour 5 g of citric acid and 180-200 g of sugar into a jar of pears.
   
4. Pour the fruits with about 1.5 liters of boiling water and do it in small portions, while trying to pour water in the center, and not on the walls of the jar. The jar must be filled with boiling water to the very neck.
   
5. At the bottom of a large saucepan we place an iron ring or lay out a thick towel, on top of which we put a jar of pears.
   
6. Pour as much warm water into the pan as needed so that the jar is half immersed in the liquid.
   
7. We cover the pears with a sterilized lid, let the water boil and sterilize the jar for at least 40 minutes.
8. After this time, we take out the compote from the pan and roll up the jar with a lid.
   
9. We send the jar of compote to a dark place, put it with the lid down, and then wrap it well with a warm blanket. Let the compote brew in this form for at least 5-6 hours. The jar should cool to room temperature. We shift the cooled compote to a place for storage.
   

Video recipe pear compote for the winter

The video below shows the easiest way to preserve delicious whole pear compote for the winter.

• Experienced chefs recommend canning a small pear as a whole, and divide fruits of medium and large size into two to four equal parts. Canned whole fruits will look appetizing on any holiday table, but sliced ​​\u200b\u200bfruits are best used as a filling, for example, for pies or a cake.
• To make a drink choose exceptionally ripe and firm fruits. Pay close attention to dents, and there should be no cuts or rotten parts on the pears.
• If the fruit has a dense and thick skin, it is better to cut it with a potato peeler. It allows you to easily and quickly remove the skin, and at the same time preserve the valuable pulp of the fruit.
• By itself, the pear is a rather sweet fruit, so do not overdo it with the addition of granulated sugar to the compote. Otherwise, compote can be too cloying.
• Be sure to pour sliced ​​or peeled fruits with water and add 1 teaspoon of citric acid there. This procedure is necessary in order to so that the pear slices do not darken and have not lost their attractive appearance.

• Be sure to cover the bottom of the pan with a thick towel or install an iron ring. Otherwise, there is a possibility that the bank will burst, and all efforts will be in vain.
• Whole pears are best to sterilize longer so that later they do not "explode" during storage.
• I advise you to choose iron lids for preserving pear compote, because rubber can lose their elasticity during the sterilization process.
• I do not recommend adding too many spices during the preservation of compote, it is better to do it after opening the jar.
• Pear compote will be completely ready for use only after 2-3 months, so I advise you not to rush things and be patient.
• Such preservation can be stored not only in the cellar, but also in a cabinet in the kitchen or pantry. Main - keep the compote out of direct sunlight.

Pear compote recipe for the winter without sterilization

Cooking time: 20-30 minutes.
Calorie content (per 100 g): 70-73 kcal.
Compote quantity: three liters.
Kitchenware: a three-liter jar, a large bowl, an iron lid, a wooden cutting board, measuring instruments, a sharp long knife, a canning machine, a warm towel.

Ingredients

Step by step cooking

Video recipe pear compote for the winter without sterilization

Check out the proposed video material, and the preservation of pear and currant compote will no longer be a big problem for you.

• Blackcurrant can be replaced with any berry which has a sour taste. Thanks to the sweet and sour berry, the taste of pear compote is more intense.
• If such a berry was not at hand, replace it with citric acid. A three-liter jar will need quite a bit of acid, just two pinches. Or, alternatively, add the juice of half a lemon to one three-liter jar.
• You can also prepare pear compote without various additives.: put chopped pears in a glass container, add sugar and pour boiling water. Then we roll up the jar with a lid, turn it over and cover it with something warm. Next, let the compote cool completely.

Pear compote recipe with lemon for the winter without sterilization

Cooking time: 1:50-2:00
Calorie content (per 100 g): 68-71 kcal.
Compote quantity: three liters.
Kitchenware: a three-liter jar, a knife and a cutting board, a warm towel, a saucepan, an iron lid, a deep large bowl.

Ingredients

Step by step cooking

1. We put a quarter of a lemon in a jar, and on top of it 10 washed whole pears.
   


2. Pour 2-2.5 liters of boiling water into the jar so that the liquid covers the fruit.
   
3. We cover the glass container with a lid and wrap it with a warm towel so that the pears “evaporate” and turn slightly yellow.
   
4. After about 20 minutes, drain the water from the container back into a deep bowl.
   
5. Bring the water to a boil, then pour the pears with boiling water a second time.
   
6. Cover again and wrap with a warm towel. In this form, we leave the fruit to infuse for half an hour.
   
7. After 30 minutes, once again drain the liquid from the jar, add 150-200 g of sugar to it.
   
8. Pour the resulting mixture into a saucepan, cook the syrup over low heat until the sugar crystals are completely dissolved.
   
9. Fill the pears with hot syrup and roll up the jars with a lid.
   
10. We properly wrap the jars with a warm towel and allow the drink to cool completely.

Pear and lemon compote recipe video without sterilization

The above process of preserving pear compote is shown in the video below.

If you have additional knowledge about preserving pear compote, please share the information with me. Tell us, what recipe do you usually use to make pear drinks? Maybe you have found the best combination of fruits or are you adding special spices? Write about all this in the comments. Also, do not forget to leave your feedback on pear compotes according to the above recipes. Good luck and good health! Bon appetit!

Pear compote is a delicious, sweet, refreshing drink rich in vitamins. The fruits from the drink are great for preparing a variety of desserts and toppings for sweet pastries. There are many ways to make pear compote for the winter. Recipes suggest adding lemon juice, peppermint leaves, lemon balm and even rum to it - it remains to choose to your taste.

Pears of any variety are suitable for making a homemade drink. Small fruits are placed in jars as a whole, large ones are cut into thin slices, removing the core and stalks.

Pear compote is the easiest drink to make. For brightness and giving a piquant taste with a slight sourness, raspberries, olives or red currants, as well as apples, citrus fruits, spices (star anise, cinnamon) can be added to the fruits.

Pear compote for the winter: a simple recipe

Pears do not have their own natural acid, therefore, when preparing compote, citric acid, lemon or lemon juice are added. They can be replaced with another natural sourness - red currant or cherry.

Ingredients:

• 0.5 kg of medium-sized pears;
• 100 gr of granulated sugar;
• 0.5 tsp citric acid;
• 1.25 liters of water;
• a little vanillin;
• 3 small mint leaves

Cooking:

1. In a 1.5 liter jar, place the quartered fruits with the seeds and cores removed.
2. Sprinkle sugar on top of the pears.
3. Pour boiling water into the jar to the very top. Immediately tighten the lid, previously sterilized in boiling water.
4. Put the jars upside down in a warm place. Be sure to wrap them in something warm, like a blanket.
5. After 16-20 hours, the compote can be freed from the blanket and put away in a cool closet or pantry for storage.

Pear compote prepared according to this recipe can be stored for 1 year.

Pear compote for the winter: a step by step recipe

By adding slices of fresh lemon to a pear drink, we get a delicious and very healthy fruit dessert that will appeal to adults, children and those who follow their figure.

Ingredients:

• 1 kg of pears;
• 1.25 liters of water;
• 150-250 g of granulated sugar;
• 1-2 lemons.

Cooking:

1. Prepare the dishes: wash the jars, pour boiling water over them. Dip the lids in boiling water and leave them in it.
2. Prepare the fruits: select whole, without damage and wormholes. Rinse and dry them.
3. Place the fruit in a saucepan and drizzle with the juice of 1 lemon. Add 0.5 liters of boiling water. Leave the pears in this solution for 15 minutes.
4. When the time is up, put the fruits in jars, adding a lemon ring to the fruits. Fill containers up to the neck.
5. Prepare the syrup with the water in which the fruit has been soaked.
6. Pour it hot into jars and immediately close them with lids.

Wrap hot jars in something warm, turn over onto lids and hold until completely cool.

Canned compote fruits go well with honey. This dessert is sure to please little gourmets.

Whole pear compote recipe for the winter

Homemade pear drink is a delicious and very healthy replacement for sugary soda that is sure to please all generations.

Ingredients:

• 12 medium pears;
• 300 g of granulated sugar;
• 1.5 liters of water;
• juice of half a lemon (can be replaced with citric acid in the amount of 3 g).

Cooking:

1. Wash the fruit, cut off the stalk, leaving no more than 1 cm. Place them in a 3 liter jar.
2. Prepare approximately 2 liters of water for blanching the pears. Add lemon juice or acid to it.
3. When the water boils, dip the fruits into it (no more than 15 minutes) and reduce the heat.
4. Remove the pears with a slotted spoon, arrange in sterilized jars and fill them with hot syrup.
5. Screw the lids on tightly. Put the jars on the lids and leave them in this position until they cool completely.

Wild pear compote recipe for the winter

Wild pear has long been famous for its medicinal properties and is still widely used in folk medicine. From small fruits, not only decoctions and tinctures are useful, but also compotes.

Ingredients:

• 1.5 kg of wild pears;
• 1.5 liters of water;
• 300 g of granulated sugar;
• 4 g citric acid.

Cooking:

1. Fill a clean, sterilized jar about 2/3 full with pears.
2. Add sugar to water and bring to a boil.
3. As soon as the syrup boils, remove it from the heat and pour into jars.
4. Close them with lids, but do not twist. Let stand for 5 minutes and pour the syrup back into the saucepan. Bring to a boil.
5. Repeat steps 3-4.
6. Dissolve citric acid in warm syrup and bring to a boil.
7. Pour into banks. Roll the lids tightly this time.
8. Place jars with compote on lids, wrap with something warm and wait for them to cool completely.

Homemade pear compote recipe for the winter

A very tasty and tender compote is obtained from a homemade pear. And by adding raspberries to it, you can make a wonderful fortified and doubly healthy drink.

Ingredients:

• 1 kg of pears (preferably sweet varieties);
• 1 st. ripe raspberries;
• 1/3 tsp citric acid;
• 1 liter of water;
• 1 st. granulated sugar.

Cooking:

1. Be sure to remove the skin from the fruit and cut them into halves.
2. Remove the core with a spoon.
3. Place the raspberries in the resulting recess.
4. Arrange fruit in sterilized jars.
5. Prepare the syrup, bring it to a boil.
6. Add citric acid to jars and pour boiling syrup over.

Pear compote for the winter: recipe

Wild pears are an excellent bactericidal agent, and compote from them has a beneficial effect on the lungs, bronchi, and intestinal microflora.

Ingredients:

• 0.75 kg of wild game;
• 0.75 l of water;
• 150 g of granulated sugar;
• 250 g apples or plums for a richer color (optional).

Cooking:

1. Cut off the peel and tails from fruits, put in clean, prepared jars. Can be filled half way or shoulder length.
2. Pour boiling water over the fruits, cover with a lid and let stand for about 15 minutes. If the fruits are not peeled, it is better to increase the time to 30 minutes.
3. When the time is up, it is necessary to drain the water into a saucepan and prepare the syrup by adding the right amount of sugar.
4. Pour the finished syrup into jars, tighten the lids tightly.
5. Until completely cooled, the jars should be stored upside down, covered with a blanket.

Useful Tricks

Do not throw away the peel left after peeling pears and cores. From them you can cook a delicious syrup for pancakes, pancakes or pastries.

Pears turn dark very quickly. Therefore, if you need to cut a large number of fruits, place them immediately after cutting in a solution of citric acid (1 g of acid is used for 1 liter of cold boiled water).

Pear drink has excellent antimicrobial properties, which is very useful in winter. This is a good medicine for strengthening immunity with a pleasant taste. In addition, pear compote prepared according to the simplest recipe for the winter has a low calorie content - only 70 kcal.

Pear compote- This is a delicious drink that will refresh and saturate the body with vitamins. A drink made from only one type of fruit looks pale, so for color and saturation, it includes different spices and fruits. To obtain a red or pink color, add viburnum, raspberry, mountain ash, blackcurrant, etc. To get a beautiful amber color, pears are combined with apples.

Pear compote for the winter

You will need:

Three liters of water
- granulated sugar - 110 g
- pear fruits - 1.3 kg
- citric acid - to your taste

Cooking steps:

Rinse the fruits, put in a saucepan, pour water on top, boil, cook for no more than 15 minutes, setting a medium heat. Put the fruits in a sterile container. Pour sugar, citric acid into the broth, stir so that the contents are completely dissolved. Bring the sweet filling to a boil, pour the fruit in a jar, cork, turn over onto the lids.

How to cook pear compote

You will need:

- "lemon" - 4 g
- sugar - 295 g
- a liter of pure water

How to cook:

Lay the fruits in a cut or whole form up to the very shoulders. Boil the syrup without adding citric acid. Fill it to the very top, cover with lids, leave for five minutes. Drain the sweet fill, boil, pour the pears again. After 5 minutes, drain the liquid, bring to a boil, add citric acid, pour the fruits so that they overflow a little. Roll up, turn around.

How do you like simple, but incredibly tasty?

Pear compote: recipe

Required products:

Sugar - 495 g
- water - one liter
- lemon

Cooking steps:

Cut the peel from large fruits, chop into slices, remove the middle, put in acidified water. Arrange the pears in sterile containers (stack on the very shoulders). In each jar, put a circle of lemon, pour hot boiled syrup, set for sterilization, roll up.

- rate it too.

Fresh pear compote

Required products:

Vodicka - 5 liters
- citric acid - 4.2 kg
- vanilla sugar - 1/3 tsp
- pears - 2 kg
- sugar - ? kg

Cooking steps:

From sugar, water, vanilla sugar and "lemon" cook a sweet filling. Put sliced ​​\u200b\u200bfruits into the boiling filling, boil the contents, reduce the heat, boil for 10 minutes. Fold in sterile containers (stack on the very shoulders). Strain the liquid, bring to a boil, pour into jars, set for sterilization for 20 minutes, seal.

Weld also.

Recipe with rum

Ingredients:

Rum - 50 g
- granulated sugar - ? kg
- water - 1 liter

Cooking steps:

Crumble the pears into quarters, remove the core and place in acidified water to prevent browning. Boil the syrup from some water and granulated sugar, dip the pear fruits into it, cook them until softened. Pack fruits in annealed glass jars. Boil the syrup, mix with rum, pour over the pears. Seal, roll up, unfold.

Try and .

Pear compote for the winter: recipes

Recipe with raspberries and black currants

Required products:

Raspberry, red and black currant juice
- granulated sugar - 195 g
- liter of water

Cooking steps:

Prepare the fruits, put them in jars up to their shoulders, dip in cold sugar syrup. For each liter container, add half a glass of berry juice. Set to sterilize for ten minutes, seal.

Pears natural

You will need:

Pears - 5 kg
- six liters of water
- citric acid - 6.5 g + a little for blanching

Cooking steps:

Peel slightly unripe fruits, chop into slices, cut out the middle. Dilute citric acid in boiling water, blanch pear slices for 10 minutes. Let cool, put in processed containers, pour boiling water on top, add 0.5 g of "lemon". For each liter jar, set to sterilize and leave for 15 minutes.

Do the same for the winter.

Fruit slices in honey syrup

Ingredients:

Liter of water
- citric acid - a small spoon
- a glass of honey

Cooking steps:

Peel the fruits, cut into several parts, remove the middle. Blanch hard fruits in boiling water (this will take about 7 minutes). They should pierce easily. Fold the fruit in a processed container (only on the shoulders), pour boiling syrup. Cover with lids, place on sterilization.

Do also.

Rosehip recipe

Required products:

Ingredients:

Sugar - 295 g
- pears - 2 kg
- water - 750 g
- citric acid - 0.25 tsp
- large rosehip berries

Cooking steps:

Peel the fruit from the peel, immediately fold it into water, acidified with "lemon". This will prevent them from darkening. Cut out the central part with a sharp knife (from the side of the cup). Insert the rosehip into the formed recess. Unpack and seal.

Pear compotes, if the title fruit remains in splendid isolation, are very tasty, but look quite faded.

Depending on the variety, the drink may even acquire a bluish tint. The addition of berries allows you to tint and additionally shade the taste.

However, if your family is not so picky, then it is enough to choose a recipe from the appropriate variety and the fragrant fruit broth will be greeted with a bang!

Pear compotes - general principles of preparation

Pear compotes for everyday use and seaming for the winter are prepared from any variety of pear. The exception is late winter varieties, which are removed from the trees unripe and stored for a long time.

For compotes, you can use both small-fruited and large-fruited varieties. Large fruits are cut into slices, and small ones are used whole. If the peel of the fruit is too hard, and the compote will be harvested for the winter, it is cut off.

Pear compotes are sweetened with sugar or honey. Sugar is added to cold water and fruits are boiled in the resulting syrup, and honey is diluted in a ready-made broth.

Pear compotes are often boiled in combination with other fruits or berries. Pear compote prepared with citrus fruits (oranges) has an unusual taste. Very often, the drink is flavored with cinnamon, vanilla, mint or rosemary.

For preservation for the winter, fruits are laid only in sterile jars and laid loosely. So that the compotes are stored for a long time and do not explode, before pouring the fruits with syrup, they are poured several times with boiling water, and then kept in it for at least 10 minutes. Roll up the containers with boiled metal lids. After that, the jars are tightly wrapped with a blanket, installed on the lids, and kept under it for two days.

Vanilla pear compote halves for the winter

Ingredients:

One and a half kilograms of pears;

400 gr. sugar;

One sachet of vanilla sugar;

An incomplete spoonful of dry "lemon".

Cooking method:

1. Wash the fruits well, preferably with warm water, cut lengthwise into halves and remove the core, trying to capture all the rough tissue. Cut off some flesh from the side of the tail and cut out the spout.

2. "On the shoulders" fill a sterile jar with pear slices, laying the pieces with the convex part against the walls of the container.

3. In two and a half liters of water, boil the syrup from the entire volume of sugar and pour it into jars with an almost boiling solution.

4. After 10 minutes, drain the syrup, boil again and pour into a container, hold for the same time.

5. Then drain again and set to boil. Add citric acid with vanilla to the boiling syrup and boil it for two minutes, at least.

6. After that, pour boiling syrup to the very top and roll up the jar with a sterilized lid.

7. Turn the container upside down on a blanket and wrap it around. After two days, put the cooled cans in a storage place.

Pear mint compote with plums

Ingredients:

Two ripe large pears, varieties "Duchess";

Seven plums, medium size;

50 gr. sugar;

Two grams of fresh mint;

Filtered drinking water - 1.5 liters.

Cooking method:

1. Rinse the fruits well without removing the seeds, transfer the plums to the pan.

2. Cut the pears into slices, after cutting out the bones with the core from the fruits, and send them to the plums. Add sugar and pour in water.

3. Put the container on a "quick" fire and bring to a boil. As soon as the liquid in the jar boils, dip the well-washed mint leaves into it and immediately remove from heat.

4. Let the drink brew for 20 minutes or keep it under the lid until it cools completely.

Fragrant pear compote with thyme, mint and lemongrass

Ingredients:

Eight pears, medium size;

Half a glass of white sugar or honey;

One sprig of mint and thyme;

Lemongrass - 5 cm stem (you can do without it).

Cooking method:

1. Cut the fruits washed with warm water into slices. Be sure to remove the seed pods from the fruit and cut off the spouts.

2. Put the pieces of fruit in a saucepan. It is advisable to choose a container so that the prepared slices occupy at least a third of the volume of the container.

3. Rinse lemongrass stalk, sprigs of mint and thyme well.

4. Cut lemongrass into small pieces and, together with mint and thyme, put in a saucepan.

5. Pour in granulated sugar, pour in drinking water to the very top of the pan and set to maximum heat. As soon as the water in the pot starts to boil, turn off the stove and cover with a lid.

6. If you decide to sweeten the drink with honey, add it only after you remove the drink from the heat.

Pear compote for the winter with preliminary blanching of fruits

Ingredients:

Twelve dense pears, medium size;

One and a half liters of drinking filtered water;

Three grams of "lemon" or half a large lemon;

300 gr. unrefined sugar.

Cooking method:

1. Wash the fruit thoroughly with warm water and tear off the tails.

2. Measure a little over 2 liters into a large saucepan. water and set to maximum heat. Add "lemon" or freshly squeezed strained lemon juice.

3. Dip the prepared fruits into boiling water and wait for it to boil again.

4. As soon as the liquid boils intensively, reduce the temperature to medium and boil for a quarter of an hour.

5. Catch the blanched fruits with a slotted spoon and fill them with a sterile glass container.

6. Boil the syrup again and pour over the pears.

7. Seal the container tightly with a sterile lid and put it under a blanket for a day, upside down.

8. Then unroll. If the compote has completely cooled down, turn the jar over, if the container is still warm, wait until it has completely cooled down, and only then turn it over.

Pear compote with oranges

Ingredients:

Large pears of any variety - 8 pcs.;

Four large oranges;

One and a half liters of water;

A small pinch of vanillin, cinnamon, mint and cloves;

Two tablespoons of light honey.

Cooking method:

1. Wash the oranges and dip the citrus fruits for a minute in boiling water. Then immediately transfer to cold, almost ice-cold water. Such a simple method allows you to rid the orange peel of its inherent bitterness.

2. Cut each orange in half and squeeze the juice out of them on a special juicer. Then peel off the remnants of the pulp and cut into thin strips.

3. Cut the peel from the pears, cut out the core. Cut the fruit into slices and immediately sprinkle them with strained orange juice. If this is not done, the pear flesh will darken.

4. Put the strips of orange peel into a pot of boiling water and boil them for at least 3 minutes.

5. Add the pear slices and boil the fruit in the orange broth for seven minutes on the lowest heat. Remove from heat and leave the pan alone until completely cooled.

6. When cool, decant the decoction. Add honey to it and stir until it dissolves well.

7. Then dip the pears into it and pour in the orange juice. You can also add zest, but it's not necessary.

8. Let the compote stand for about three hours in the cold. More is possible, but this is only if you have not re-added zest to it, otherwise it will be bitter.

Cinnamon pear compote with orange zest

Ingredients:

Half a kilo of pears;

Three cinnamon sticks;

200 gr. sugar, sand;

A spoonful of grated orange zest.

Cooking method:

1. Pour boiling water over cinnamon sticks and soak in it for five minutes.

2. Tear off the tails of clean fruits and cut into six slices. Cut out the core, peel off the skin.

3. Do not throw away the cores and peel, but fill them with a small volume of water and boil over low heat for seven minutes.

4. Mix two liters of clean water with the one in which the cinnamon sticks were infused, and set to boil. As soon as the liquid starts bubbling, pour pear slices into it and boil with slight bubbling for a quarter of an hour. Ten minutes before readiness, add the strained broth in which the pear peel and fruit cores were boiled.

5. Pour in granulated sugar and zest. Stir well, remove the pan from the stove and leave for 2 hours under the lid so that the drink is well infused.

Pear compote, "wild" variety, for the winter

Ingredients:

Refined sugar - 300 gr.;

One and a half kilograms of pears (wild birds);

4 gr. crystalline "lemon".

Cooking method:

1. Rinse the fruits, tear off the tails and fill sterile containers with them by 2/3 of the volume.

2. Boil water and pour into jars with pears to the very neck.

3. After ten minutes, drain the liquid, boil again and pour it back again. Do this procedure 3-4 times.

4. For the last time, add the "lemon" along with sugar to the boiling liquid and pour the pears with the boiling syrup only after it has boiled for about two minutes.

5. Then cover the containers with sterile lids and roll up. Put it under the covers and only after it cools down well, put it in the storage place.

Pear compotes - cooking tricks and useful tips

If fruits with a rough peel are slightly boiled before being placed in jars, then the peel can not be cut off.

Do not rush to throw away the cut peel and cores, you can make syrup for compote with them. Only it will definitely need to be filtered through a rare sieve.

Do not wash jars with dishwashing detergent. It is enough to clean the containers well with baking soda, then rinse it thoroughly.

You can sterilize jars not only over steam. In the oven, this can be done much faster.

If in a hermetically sealed container, after turning it over, you find air bubbles tending upwards, roll the lid with a key again. If it does not help, remove it and close the jar with a new sterile lid.

If it was not possible to preserve fresh fruits, and one thought about a pear drink haunts you, you can cook it from dried fruits, but be careful! High-quality dried pear fruits are not cheap, and those that do not differ in price from apple or berry “dryers” are usually harvested from wild varieties. As a rule, they are very tart, and sometimes too bitter. If you are still lucky, then the best neighbors in the drink will be dried, or canned in its own juice, cherries, dried apricots. The original taste of a drink made from pears and frozen red currants.

Although you can easily buy any sweet soda, juice, fruit drink or lemonade in modern stores, many people get a special pleasure when they manage to feast on homemade compote. Properly prepared drink from fresh fruit and the optimal amount of sugar perfectly quenches thirst and is therefore indispensable in the heat.

How to make pear compote for the winter

The reputation of compotes in our country was significantly spoiled by catering establishments that served “on the third” a not very tasty drink made from dried fruits or low-quality berries, the sweetish aftertaste of which did not go well with lunch. However, some gourmets in the USSR appreciated just such a set of dishes, and continue to order compote even with a large selection of drinks. And as an independent dish, in the heat, it is indispensable!

Pear compote for the winter is rightfully considered inexpensive, so the hostess can provide her family with at least ten liters of this delicacy along with or apricot, but it will turn out to be cheap only for those who grow berries in their own dacha. An important rule: for making a drink, it is better to choose hard, not too ripe pears without dents and bruises. The skin may not be cut off.

Buy fruits from a trusted person in the market. The result directly depends on the type of fruit. For compote, small pears of Asian breeds are best suited, and it is recommended to choose slightly unripe fruits. After all, too soft, potato-like fruits will instantly lose their shape during cooking, and the drink will turn out cloudy and ugly. Solid fruits will allow you to cook a transparent compote of light caramel sunny color.

Blanching pears for compote for the winter

Before you roll the drink into jars, the fruit must be blanched. This will require 1-2 liters of water and a pinch of citric acid. Follow this algorithm of actions:

1. Add citric acid to water.
2. Bring the solution to a boil.
3. Turn off the heat (or reduce to a minimum) and put the pre-washed whole pears there.
4. Leave fruit in hot water for 10-15 minutes.
5. Then immediately soak in cold water for 5 minutes. After that, the dessert can be laid out in jars.

How to roll pear compote

If you are thinking about how to close the compote for the winter, and you are using small fruits, start with the blanching described above. When the pears are already laid out in jars, boil the syrup, and the sugar ratio should depend on the initial sweetness of the fruit. If pear juice is already sweet, then you need a weak syrup, you can even acidify it with lemon juice. For fruits with a more delicate taste, rich syrup is suitable.

Banks must be sterilized in advance. Experienced housewives use a pot of boiling water and a special nozzle-lid for this, however, in exceptional cases, sterilization before canning can take place on the spout of an old kettle. Pour blanched pears in jars with hot syrup and close immediately. Before putting the workpiece in the cellar, closet or on the mezzanine, let them cool down.

For a 100% guarantee of the safety of the drink, it is recommended to sterilize the blanks as a whole, in already closed cans. To do this, the preservation must be loosely covered with a lid and boiled in boiling water for about half an hour, maintaining a low fire. After that, wrap the workpieces with a warm blanket or blanket to ensure slow cooling, and only after a couple of days put them in a place of permanent storage of supplies for the winter.

Pear recipes for the winter

There are various preservation recipes that you can choose from depending on what result you want to get. If you need a compote of fresh pears for the winter as a drink, pour the fruit with plenty of liquid. If you want to eat canned fruit, the syrup may be the minimum dose. In addition, pears can be combined with other fruits and berries.

Gourmet tastes differ. Someone prefers to combine them with sweet berries like strawberries or raspberries, and someone likes a spicy sour combination with white grapes and red currants. If you successfully master one or two basic compote recipes for the winter, then in the future you can change them to suit your mood, depending on your own culinary preferences.

Pear compote for the winter without sterilization

If you do not know how to cook compote for the winter, try recipes that do not require sterilization. For the simplest recipe, you will need the following ingredients (in proportion to a three-liter jar):

• pears - 1 kg;
• a glass of sugar;
• a pinch of citric acid;
• a pinch of vanillin;
• a few sprigs of mint.

This combination of spices gives the drink a special piquant taste. You need to cook like this:

1. If the fruits are large, it is better to cut into slices. It is not necessary to cut the peel, but it is better to peel the rough thick peel.
2. Experienced housewives do not recommend throwing away the core. Having cut it out, it must be dipped in syrup and boiled there: a special flavor will be obtained.
3. Blanch the pear slices as described above.
4. Place the fruits in sterilized jars, filling them up to the shoulder. Add vanilla and mint.
5. Pour hot syrup made from a liter of water and a glass of sugar.
6. Roll up the lids immediately. Wrap the jars in a blanket so they cool slowly.

How to cook compote for the winter with pears and lemon

Many gourmets prefer to acidify compote. If you want to make this option, blanch the pears and prepare the syrup as described above, but instead of spices, put one or two sliced ​​lemon slices in each jar, along with the zest. In addition, you can add a little lemon juice to the syrup, this will give a pleasant aftertaste. It is better to drink such compote chilled.

Canned pears for the winter in their own juice

Sometimes compote is brewed not as a drink, but in order to preserve the bright rich taste of fresh fruit. A delicious dessert will turn out if you make a blank with the following components (based on a liter jar):

• pears - 3-4 pieces;
• sugar - 2 tbsp. spoons;
• citric acid - 4 g.

A tasty preparation will turn out if the pears go straight into the jar, filling it up to the shoulders. It is advisable to cut them in halves or slices. Do this:

1. Put the fruits in jars.
2. Pour sugar and citric acid into each jar.
3. Take a large saucepan, line the bottom with a towel.
4. Banks need to be loosely covered with lids and placed on the bottom of the pan (three or four cans are placed in a standard five-liter pan).
5. Fill with water. It should cover the jars to the shoulders. Then they need to boil and boil for 20-25 minutes.
6. The fruits will give juice that will fill the jars. After that, they need to be rolled up. This recipe preserves vitamins.

How to make compote for the winter from pears and apples

The most popular fruits in Russian gardens are suitable for any seaming. If you already know how to cook pear compote for the long winter, try combining them with apples for a change. Keep proportions:

• apples - 500 g;
• pears - 500 g;
• a glass of sugar;
• water - 2.5 liters.

Standard dishes will be a three-liter jar. Do this:

1. Cut the fruit in half. The core must be removed.
2. Cut them into slices and place them in water with a pinch of citric acid so that they do not have time to darken.
3. Boil sugar syrup.
4. Place the slices in pre-sterilized jars. Fill with syrup.
5. Roll up the banks. After that, they need to be turned over on the neck and left for a day.

Pear compote with berries

Those who know exactly how to cook compote for the winter will love sweet and sour recipes with the addition of berries. Try upgrading famous recipes by replacing apples with black or red currants, raspberries, blueberries, or any of your favorite berries. Gooseberries pair well. However, remember that when cooked, berries give a richer and more concentrated taste and aroma than fruits, so you need to add them a little.

In addition, the addition of fragrant herbs to the drink, for example, sprigs of basil or mint, gives an interesting effect. When cooking syrup, you can put a cinnamon stick or vanilla pod, a couple of clove inflorescences. Some sweet tooths love the combination of pears with honey or grapes. Do not forget that you can use not only fresh, but also dried fruits, if you have time to make such stocks for the winter.

Video: how to cook pear compote for the winter