Recipe for sweet and sour pears. Fairy Pear: Pear Baking Recipes

Pear recipes with photos on the site will delight all lovers of combining pears with vegetables or meat. Pear recipes are not limited to pastries or jams, pear dishes are much more diverse. When preparing pear dishes, the type of fruit must be taken into account. Some varieties are suitable for making desserts, pies, preserves and jams, others - for garnishing meat and fish. There are also universal varieties - pears that can be used in almost any recipe below.

Fruit salad with cookies can become great addition for breakfast, vitamin snack or dessert. Thanks to its bright appearance, the dish looks great on the festive table. Recipes for fruit salads. You can add berries and oregano to fruits.

chapter: fruit salads

Recipe New Year's salad, in which there is meat satiety, and sourness of pickled mushrooms, and the softness of vegetables with a mayonnaise layer. layered salad assembled as a hemisphere christmas decoration. And decorative paths from ripe pomegranate seeds will add

chapter: Meat salads

Jerusalem artichoke (Jerusalem artichoke, tuberous sunflower, earthen pear) is a perennial plant that is becoming increasingly popular. And not in vain! Jerusalem artichoke is simply necessary for diabetics, as thanks to inulin it reduces sugar levels and cholestasis.

chapter: Drying

This chocolate cake with a layer of souffle cream, made from custard with whipped sour cream (or cream) with the addition of gelatin and pear pieces will definitely have its fans. This cake recipe chocolate biscuit goes well

chapter: chocolate cakes

It is better not to season such a salad with sauce in a salad bowl, but spread it over portioned plates, put a little sauce on top and let everyone mix the sauce with the salad. So the salad will look prettier, and the dose of sauce can be adjusted in your own way.

chapter: Meat salads

Dry cider, which is used in the recipe for baked pork, gives the meat new taste and becomes the basis for delicious sauce. Before baking, the meat is generously rubbed with a mixture of spices, poured with cider and left to marinate in this form for several hours.

chapter: Pork Recipes

According to this recipe, both pork and turkey are equally good. In my opinion, it turns out more tender and tastier with turkey fillet, especially if it has a little fat on it. Sauce products are easy to experiment with. depending on which fruit

chapter: Turkey dishes

A simple combination of apples and pears in the recipe for this compote for the winter gives a wonderful result. Try to choose the most juicy and aromatic varieties of fruit to make the drink rich. The amount of sugar can be adjusted to your taste, but even

chapter: compotes

The recipe for a pie with pears and chocolate streusel crumbs is extremely simple, but the dish turns out to be very interesting. After all, it is not for nothing that this dessert has become popular in Germany. Thanks to the top chocolate layer, the cake is crispy on the outside and moist.

chapter: pies

Pear compote according to this recipe is concentrated, sweet, so it will need to be diluted with water before use. Compote pears are suitable as a dessert. So, this recipe is a real find for those who want to get a

chapter: compotes

Pear jam with the addition of dogwood turns out tasty, moderately sweet, incredibly fragrant. The recipe is simple, so even someone who does not have skills in creating winter preparations can make jam. All you need to do is follow the advice

chapter: Jam

Delicious, tender and very fragrant cupcake with a pear will be a wonderful treat for tea. This homemade cake, thanks to unusual presentation fillings in the form whole pears, will delight family and guests, as well as decorate festive table. Recipe for making a cupcake

chapter: cupcakes

fruit fritters Perfect for breakfast, lunch or just a tasty snack. The dough is made from minimum set products. You can use any fruit you like. Taking advantage of the pan with anti-party coating, fritters

chapter: Fritters and pancakes

Recipe american pancakes usually served for breakfast maple syrup. As an addition - a pear, an apple or any other fruit (chopped is perfect banana slices especially with honey). You can just pour pancakes

chapter: Pancakes

The basis for a tart with pear and nut nougatin is prepared from shortcrust pastry. While the dough lies in the refrigerator before rolling, the custard is prepared for the filling. The base is baked with custard and pear slices. It turns out very tasty. Races

chapter: french cuisine

Lingonberries are often cooked with apples, but with a pear, for my taste, it turned out even more interesting. Only choose pears of sweet varieties, juicy, but dense enough to preserve pear slices in the jam. Try making this jam. I think in

chapter: Jam

In the recipe for turkey with pears in wine sauce Special attention take the choice of wine. Red wine is best taken dry. To wine sauce turned out to be saturated, it must be infused. That's why cooked turkey served not immediately after cooking, but leaving

chapter: Stew

The recipe for bean cake with berries will leave few indifferent. Unusual taste beans are given to the torus, breadcrumbs And canned berries. Before preparing the dough for the cake, the beans must be boiled in advance until soft and mashed. Berries

When the first garden pears ripen, this inevitably means that summer is coming to an end and you need to have time to do delicious preparations from a pear for the winter to keep a piece of summer and enjoy delicious desserts in winter. Recipes for pear preparations for the winter are striking in their diversity, and in this article I will try to show you what classic blanks from pears like five-minute jam or pears in syrup, this is far from all that can be prepared from pears for the winter.

Almost all preparations for the winter are made from pears without sterilization, which greatly simplifies the preservation of pears in general. So if you value simple ways pear blanks for the winter, or to your taste unusual blanks from garden pears for the winter - I recommend adding a page with "golden recipes" from pears for the winter to your bookmarks.

All homemade pear preparations presented on the site are prepared personally by me, and are accompanied by detailed description process and high-quality photographs. Therefore, if you are looking for what to cook from pears, and you want proven recipes for pear blanks without sterilization, you have come to the right page. My collection of pear blanks for the winter will be replenished every year, and if you have your favorite and proven recipes for pear blanks, please write in the comments.

Pears in syrup for the winter

Pears in syrup for the winter are a cross between pear compote and jam. 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. See how to cook.

Pear jam with white vermouth

Pear jam for the winter with white vermouth is a real delicacy for gourmets with a sweet tooth, which can be served with cheeses, desserts, or used as a filling for gourmet pastries. Pear jam with white vermouth can be an original and desirable gift for your dear people for the New Year and Christmas holidays. Are you intrigued? Recipe with photo.

Pear jam for the winter with poppy seeds

If you like non-standard and unusual sweet blanks, then my today's recipe deserves your attention. The recipe for pear jam with poppy seeds is not complicated, and is prepared in one go. And at the exit we get branded pear jam for the winter, which in taste and appearance is more like gourmet dessert. small pear pieces are boiled down to transparency, the syrup thickens and is saturated with the seductive aroma of star anise, and poppy seeds retain their hardness and soar as a contrast interspersed without settling to the bottom. Recipe with photo.

Pear compote for the winter with dogwood

The idea is very simple, but very effective: if you don’t know how to close pear compote for the winter so that it sparkles with bright colors (not only externally, but also in content) - add dogwood to it. And you will get a very tasty and appetizing drink that will appeal to both adults and children. Pear compote for the winter is a simple recipe, and at the same time very affordable. See recipe with photo.

Pear compote for the winter with grapes

This week I was just closing pear compote for the winter with grapes and was very pleased with the result. Firstly, I liked the taste of such a compote: the sweetness of pears was successfully complemented by the unobtrusive tartness of grapes. Secondly, such a drink has an appetizing appearance and a beautiful color (depending on the grape variety, it can be pale pink or rich, almost ruby). Well, and thirdly, the recipe for pear compote for the winter with grapes is very simple, it is easy and quick to prepare. Recipe with photo.

Pear jam with lemon in a pan

I have several in my cookbook. good recipes pear jam in slices, but, in addition to the traditional proven ones, I decided to cook a new one - fried jam from pears with lemon. Why fried? Yes, because it is prepared in a not quite familiar way - in a frying pan. That is, you do not cook it for a painfully long time, but quickly fry it in a pan. It turns out very delicious jam from pears in just half an hour. See recipe with photo.

Pear jam with orange

Very soft, sweet pear jam good on its own, and even more so in the company of an orange, which gives it a special charm. Try to prepare such a dessert for the winter, while the autumn pear season is in full swing, you will not regret it, I promise! How to cook pear jam with orange, you can see.

Pear jam with lemon "Delicacy for angels"

Someone is crazy about apples, someone prefers pears, and I love both. But if we are talking not about fresh fruit, but about jam, I’ll rather choose pear - it seems to me brighter and more interesting. And if you add lemon to the pears, then it will turn out in general fabulous dessert! How to make pear jam with lemon, see.

Pear-apple jam with orange "Fruit mix"

It turned out very tender, unsweetened jam, appetizing, with an unusual, but pleasant and bright taste. brewed pear-apple jam quickly and without hassle, so you don't have to worry about something going wrong. Stock up on fruit and hurry to the kitchen to cook! How to cook pear-apple jam with orange "Fruit mix", you can see

What can be cooked from pears (top 3 recipes)

Now, during the harvest in gardens and orchards, many are wondering what can be prepared from pears. This fruit grows in almost every garden and you can make a lot of it variety of dishes. We will present you three simple and at the same time delicious recipes.

Required products:

• 2 little pears
• Brown sugar- 170 gr.
• 2 tablespoons cocoa powder
• wheat flour - 150 gr.
• 170 gr. butter
• fresh eggs - 3 pcs.
• 200 ml. milk
• 1.5 teaspoons spoons of baking powder

Cooking process:

1. Melt the butter until soft, and then start beating with a mixer until it turns into an airy and light mass. The next step is to add brown sugar to the whipped butter and continue to beat the mass until it is completely dissolved.

2. Add one egg at a time to the beaten butter. That is, before adding each subsequent egg, the previous one should already be thoroughly mixed with oil.

3. Add to flour baking powder, stir, and then pour it into the butter-egg mixture in a thin stream. Whisking constantly, pour milk at room temperature into it. Stir everything so that there are no lumps.

4. Add cocoa powder to the dough, mix.

5. Grease a non-stick pie dish with oil and lightly sprinkle with flour. Pour the dough into the mold and smooth it out. Remove the skin from the pears, then cut them into thin slices about 0.5 cm thick, remove the seeds. Spread the pear slices over the surface of the dough, stacking them like a loose fan.

6. Bake the cake in the oven for 55-60 minutes at 180C. The cake will be ready when the top is golden brown. Do not forget to also check the readiness of the cake with a torch.

7. When the cake has cooled, take it out of the mold, you can sprinkle it if you wish. powdered sugar or grated chocolate.

Such triangles will be an excellent delicacy that can be served for breakfast with tea or milk.

Required products:

• 250 gr. ricotta
• wheat flour - 1.5 cups
• 75 gr. butter
• 1 egg white for lubrication of triangles
• pears - 2 pieces
• 200 gr. taleggio or gruyère cheese.

These products are enough to prepare about 16 triangles 10 by 10 cm.

Cooking process:

1. First prepare the dough. To do this, ricotta is mixed with butter and flour. The dough is thoroughly kneaded, then covered with plastic wrap and put in the refrigerator for 15-20 minutes.

2. At this time, you can prepare the filling. Pears are cut into small cubes, and the cheese is either grated or also cut into small cubes. Mix cheese with pear.

3. Roll out the dough and cut it into squares with sides of 10 cm. Grease a baking sheet with butter and sprinkle with a little flour.

4. Put the filling in the center of each square, grease the edges of the squares with protein. Fold each square diagonally so that you get triangles, close the edges.

5. Place the triangles on a baking sheet and bake in the oven at 180C for about 20 minutes. The surface of the triangles can be lightly sprinkled with powdered sugar.

Perfect for dessert, can be used as a filling in the preparation of pies and cakes. Lemon goes well with the taste of ripe juicy pears. Jam from lemon and pears is very easy to prepare.

Required products:

• 1 kg. pears
• sugar - 0.4 kg.
• 1-2 lemons

Cooking process:

1. Wash the pears, remove the cores with grains from them, and then cut into small slices.

2. Pour 3 cups of water into a saucepan and simmer the pears in it over low heat until they are completely soft. Don't forget to stir occasionally.

3. Then wipe the boiled pears through a sieve, also strain the pear broth that remained in the pan. Then mix the pureed pulp with the broth and cook it all over low heat until the mass is reduced by about half.

4. Add sugar and lemon juice to the pan. Stir everything and continue to cook for about half an hour until fully cooked. Transfer the finished jam to jars and close the lids. Store this delicacy in a cool and dark place.

Here's what you can cook with pears. Of course, there are a huge number of recipes, but within the framework of this article, we decided to choose these three. These are simple, delicious and easy-to-make desserts that you and your loved ones are sure to love.

Article prepared Albina A.

What can be cooked from pears: recipes delicious salads, desserts and pastries from the magazine "website"

The pear is an amazing fruit. Each variety has its own unique taste: some are more suitable for preparing salads and appetizers, while others are ideal for baking and desserts.

Sweets are traditional dishes from pears. In desserts these sunny fruits pairs well with ice cream, chocolate, cinnamon, vanilla, cloves, ginger, rosemary and pink pepper. Pears are dried, marinated, baked, boiled in sugar syrup and wine. But you can meet them not only in desserts, but also in salads, appetizers and meat dishes.

Pears are stuffed smoked beef, nuts, cottage cheese, cheese, in salads they are combined with liver, chicken breast, bell pepper, green onions. In hot dishes, the pear feels great in the company of duck, turkey and pork. Unsweetened varieties go well with salmon, mushrooms, dry-cured ham, blue cheeses, sun-dried tomatoes and walnuts.

A separate conversation is preparations and pastries from pears. Jam, jam, charlotte, cottage cheese casserole, strudel, layered cake- all the delicacies with which the pear is able to make friends, simply cannot be counted. Sweet fruits give a special taste to kvass, compotes, milkshakes and berry smoothies. In Spain, France and Great Britain they make pear cider, and in Central Europe they make brandy from pears.

In the proposed pear recipes, there are both options for every day, as well as dishes for the festive table.

What to cook from a pear: recipes

Recipe 1.

What you need: 300 g of chicken, beef or turkey liver, 400 g of green salad, 1 large hard pear, a bunch of sultana grapes, a handful of peeled pine nuts, salt and vegetable oil.

Wash fruits and lettuce and dry thoroughly. Separate the grapes from the branches and divide each in half. Cut the pear into thin slices. Rinse the liver, remove the films and cut into cubes a little less than a centimeter in size. Heat 2 tablespoons of oil in a frying pan and fry the liver in it over high heat for 3 minutes, stirring constantly. It should only be cooked until half cooked. Add pear slices to the liver, lightly fry, and when they become transparent, add grapes and nuts. Simmer for 2-3 minutes. Lay the plate salad leaves, put pears with grapes and liver on them, salt and serve with dry white wine.

Recipe 2. Salad with pear, cheese and arugula - for a hearty dinner

What you need: 3 small pears, 1 bunch of arugula, 4 sprigs of green basil, 70 g of goat cheese, 100 g of fragrant hard cheese (Djugas type), 2-3 tablespoons olive oil cold-pressed walnut halves for garnish (optional)

Rinse fruits and herbs cold water and discuss. Separate the basil leaves from the stems. Tear the arugula with your hands and place in a salad bowl. Cut cheese and pear into small cubes, combine with arugula and basil leaves and season with olive oil. Goat cheese you can not add (this is optional), but take more fragrant cheese. You do not need to salt the salad, it is good on its own, in hard cheese, as a rule, there is enough salt. In general, add spices to taste. Serve garnished with nuts.

Recipe 3. Salad "Coral Pearl" - for festive feasts

What you need: 20 shrimp, 1 pear, a few leaves Chinese cabbage or lettuce, 1 grapefruit, a handful of pine nuts, a couple of sprigs of parsley. For dressing: an incomplete dessert spoon each of lemon juice and mild mustard, 70 ml of extra virgin olive oil, 1 teaspoon of liquid honey or mint syrup, spices to taste.

Boil the shrimp, and then remove the intestinal filaments. Wash the grapefruit, peel, divide into slices, carefully peeling off the films. Put cabbage leaves on a large flat plate (you can tear them with your hands if you wish), put grapefruit slices, pear slices and prepared shrimp on them. In a separate bowl, mix oil, honey, lemon juice and mustard. Pour dressing over salad, sprinkle pine nuts and garnish with parsley leaves.

Recipe 4. pear jam with lemon and cloves - for winter tea parties

What you need: 1 medium lemon, 8 large pears, 200 ml of water, 300 g of sugar, 10 cloves.

Boil syrup from water and granulated sugar, leave in a cool place overnight. Wash the lemon. Cut the pears into small pieces, and the lemon - large slices. Put the fruit in a thick-walled saucepan, pour over the syrup and set to boil. When the foam appears, remove the jam from the fire, remove the foam and set to boil again. Do this several times until the foam stops appearing. Add the cloves at the very end and let it boil for a few minutes. The buds can be pulled out, or left in the jam. Arrange the finished dessert in jars with screw caps, let cool at room temperature and store in a cellar or refrigerator.

Recipe 5. Fruit salad in orange baskets - for special occasions

What you need: 2 pears, 3 oranges, 1 sweet and sour apple, 1 banana, a handful of clove buds, a handful of berries, mint leaves, 1 tablespoon liquid honey, 150 ml unsweetened natural yogurt fat content 2.5%.

Wash fruits. Peel banana, apple and pears. Carefully cut off the tops of the citruses. Remove the pulp with a spoon, being careful not to damage the peel. "Pials" from orange peels decorate with carnation buds. Peel the pulp of one citrus from white partitions, finely chop, and the pulp of others is not needed for dessert. Banana, apple and pear cut into small cubes, add chopped orange. Whisk yogurt with honey. Put 2 tablespoons into prepared baskets fruit platter, add to each the same amount honey cream, then top with lettuce and top with yogurt again. Decorate the dessert with berries and mint leaves.

Recipe 6. Creamy ice cream "Honey pear" - for incorrigible sweet tooth

What you need: 3 pears, 200 ml of 10% fat cream and 200 ml of 20% fat cream, 3 tablespoons of liquid honey, granulated sugar (100 g + 2 tablespoons), 1 tablespoon of lemon juice, 3 egg yolks, half a bag vanilla sugar, a pinch of salt.

Place 100 g of sugar in a saucepan and cook over medium heat, and when it starts to melt around the edges, mix gently and leave on fire until a rich caramel is formed. amber color. Peel the washed pears from the core and skin, cut into cubes and carefully pour into the finished caramel. cook pear syrup 8 minutes, stirring occasionally, then add honey and keep on fire for another 2 minutes. Beat the yolks with vanilla and 2 tablespoons regular sugar. Remove the caramel-pear syrup from the stove, pour in 10% cream, mix well, add the yolks, mix again, put on low heat and boil until the first bubbles appear. Remove the saucepan from the stove, pour in 20% cream, add salt, lemon juice, mix everything well, then beat with a blender, pour into molds and put in the freezer. Every 45 minutes, ice cream should be taken out of the freezer 3-4 times and mixed thoroughly.

Recipe 7. Pears in chocolate - for romantic evenings

What you need: a bar of dark dark chocolate, 2 large sweet pears with tails, 30 g butter, 50 g sugar, 100 g white or chocolate ice cream, 1 liter of water.

Wash the pears, dry them, peel them, and leave the tails. Pour water into a saucepan, dissolve sugar in it, boil a little, place pears in syrup and cook for about 20 minutes. When the pears are soft, remove them from the pan, pat dry and set aside. Break the chocolate into pieces. Evaporate the syrup by half, throw chocolate into it, and when it melts, add butter and stir until uniform consistency. Remove the saucepan from the fire. Divide ice cream into 2 parts, put in chilled bowls, place pears on top with a tail up and pour over warm chocolate sauce. Serve immediately.

Recipe 8. pear pie with cranberries - when guests are on the doorstep

What you need: 150 g butter, 2 eggs, 1 coffee spoon of soda, a pinch of salt, 50 g powdered sugar, 400 g flour. For the filling: 800 g sweet pears, 1 coffee spoon of ground cinnamon, 180 g sugar, 3 tablespoons cornstarch, 50 g butter, 200 g cranberries, baking dish with a diameter of about 23 cm.

Take a deep bowl, sift flour into it, mix with soda, salt and powdered sugar. Cut the cooled butter into cubes, grind well with the flour mixture, pour in the beaten eggs and knead the dough (add a little water if necessary). From it form two balls (one slightly larger than the other), wrap each in cling film and let it rest for half an hour in the refrigerator. In the meantime, prepare the filling: cut the washed and peeled pears into cubes, wash the cranberries, dry them, mix with pears and starch, add cinnamon and 150 g of sugar. Ball bigger size roll out thinly and put into a mold, forming sides, spread the pear mixture over it, spread pieces of butter on top. Roll out the second ball, cover the filling with it, pinch the edges, sprinkle with the remaining sugar and bake for 20 minutes at a temperature of 220 °, and then another hour at 190 °. Serve the pie warm.

Recipe 9. Pie with pear and dor blue cheese - for gourmets

What you need: 2 hard pears, 250 g puff pastry, 200 g homemade sour cream, 100 g dor blue cheese, 2 eggs.

Wash the pears, dry, peel and cut into slices about half a centimeter thick. Roll out the dough, put it in a baking dish with a diameter of about 28 cm, carefully trimming the excess around the edges, and spread the pieces of pears on top. Combine yolks with sour cream. Beat the whites with a mixer until stiff peaks form and add to the yolks, mixing gently to keep the protein fluffiness. Pour the pears with the resulting egg-sour cream mass, spread the cheese cut into small slices on top and bake at a temperature of 180 ° for about half an hour. The pie is ready when it smells like cheese and is beautifully golden.

Recipe 10. Rye-buckwheat fritters with pear and butter cream- for those who prefer healthy sweets

What you need: 70 g of flour from whole grain, 70 g of rye and buckwheat flour, 2 dessert spoons brown sugar(or natural honey), a pinch of salt, 1 coffee spoon of soda. For the filling: 1 egg, 40 g butter, 2 ripe large pears, 250 ml milk at room temperature. For cream: 100 g butter, 120 g honey. For frying pancakes - refined vegetable oil.

Butter ( small piece for the filling) melt and refrigerate. Combine all types of flour with salt, soda and sugar. In a separate bowl, mix the beaten egg with butter, milk and finely grated pear. Then combine the dry and liquid mixtures. From cooked dough on hot vegetable oil bake pancakes until golden brown. Melt honey with butter in a saucepan. Warm the mixture a little, stir well and serve with hot donuts.

Pear recipes can surprise you endlessly- and friends, and relatives, and unexpectedly descending guests. These fruits are appropriate in both vegetable and fruit salads, they are suitable for preparing second courses, for filling pies, muffins and pancakes. All housewives know how good they are with pears all kinds of blanks and homemade cakes. These sweet, fragrant and healthy fruits- more than enough advantages. Eat pears for health!

Pear is a genus of fruit and ornamental trees and shrubs of the Pink family. Different varieties Pears are used as ornamental or proper fruit trees.

The fruits of the pear tree are one of the healthiest delicacies.

In 2005, world production of pears was 15 million tons (Ministry of Agriculture USA). China is the largest producer of pears.

pear calories

Pears have a low energy value and make up only 42 kcal per 100 grams of product.

The benefits of pears

Pear fruits weighing from 25 to 300 g, fleshy, with stony cells, yellow or green, contain an average of 10.4 percent sugars, 0.3 - organic acids, 0.03 - tannins,2,6 - fiber, 0.02 mg per 100 g of fruit mass of vitamin B1, 0.1 mg per 100 g of fruit pulp of nicotinic acid (vitamin PP), 4 mg per 100 g of fruits of ascorbic acid (vitamin C), there are carotene and trace elements. These connections in large quantities accumulate in winter varieties of pears during storage, when the stony fibers mature and the substances that cement the cells dissolve.

Pears are rich in sucrose, fructose and glucose. Because of all these beneficial vitamins and trace elements pear are often used in diet food. They are often recommended as a dessert for diabetics.

Pears improve digestion, help in the treatment nephrolithiasis. They can be included in baby food, as they do not cause allergies. Pear fruits have an antimicrobial effect, support immune system, strengthen the heart and blood vessels. Pear is recommended for people who are weakened after an illness, with a lack of appetite, fatigue and frequent dizziness. Fruits help restore strength and body resistance.

Pears have an invigorating, refreshing and cheerful effect, improve mood.

Pear juice and fruit decoctions have antibacterial activity due to the content of the antibiotic arbutin. They are also used as a means to strengthen the walls. blood vessels. And pear juice- an excellent tonic, tonic and vitamin remedy, it is also extremely useful in the treatment of certain gastric diseases.

Due to their low calorie content, pears recommended in various diets.

For cosmetic purposes use ripe pear fruits (gruel from them), preferably wild stale pears - they contain more vitamins, organic and biologically active substances.

Pear contraindications

Sour and very tart varieties of pears strengthen the stomach and liver, stimulate appetite, but they are more difficult to digest by the body (calorizator). That's why this species pears are contraindicated in the elderly and those who suffer from severe disorders of the nervous system.

A pleasant crunch when biting a pear is explained by the presence of stony cells in the pulp, the shells of which consist of lignified fiber. This very fiber irritates the mucous membrane of the small intestine, so it is better to refrain from eating pears during exacerbations of gastrointestinal diseases.

The use of pear in folk medicine

Pears have long been used in folk medicine. They are characterized mainly by fixing, diuretic, disinfectant, antipyretic and antitussive action.

This effect is possessed not only by fresh, but also dried fruit, as well as juice, decoctions (fresh and dried fruits), kissel. But medicinal properties only ripened, fragrant, juicy, delicate fruits have.

Ancient doctors valued pear fruits as a means of promoting the rapid healing of wounds and lowering the temperature. In ancient Arabic works on medicine, it was indicated that pears help treat lung diseases.

The fruits of pears should be consumed correctly: eat on empty stomach and drink water. Also, they should not be eaten with meat and regaled on them earlier than half an hour after the end of the meal.

There are summer, autumn-winter and winter varieties. Summer ones include: Duchess summer, Limonovka, autumn-winter ones - Bera loshitskaya, Oily loshitskaya, Pyshnaya Efimova, winter ones - Belarusian late, etc.

Pears can be dried, canned, processed into compotes, candied fruits, wine, marmalade, etc.

The subtleties of cooking blanks from pears

Pears darken quickly after cutting, so you need to sprinkle the cut fruits with lemon juice.

So that pear blanks are not cloying, you should add to them citric acid And be careful with sugar.

Sugar and acid are natural preservatives for pears. Without them, due to lack own sugars And malic acid, the fruits quickly deteriorate and bacteria multiply in them.

If you are making jam and you don't want it to foam, then add a small piece of butter while boiling.

The most suitable companions for pears are cinnamon, star anise, cloves, allspice, nutmeg, basil, marjoram, sage, cardamom, cranberries, sea buckthorn.

Store canning jars in a dark, cool place.

Pear jam

1 kg pears, 1.1 kg sugar, 3/4 cup water.

sweet, juicy pears without any damage, ripe, but still firm, rinse thoroughly in cold water, peel, remove the seed nest, cut along the fruit into slices 2 cm thick or into halves, blanch in boiling water for 4-6 minutes, cool. Then put in a basin with syrup prepared using water in which the pears were blanched, and cook until the slices become light.
It is necessary to continuously monitor the cooking of jam, and if some pear slices are already ready (become light), they must be removed from the basin and put in another bowl, and the rest should be cooked until fully cooked. At the end of cooking, put the slices previously selected from the pelvis back, then remove the pelvis from the fire. Arrange the pears in jars, pour over the syrup, close the lids and sterilize half-liter jars for 20 minutes, liter jars for 30 minutes. After sterilization, roll up hot jars immediately.

Pear jam with apple juice and citric acid "Smolyanskoe"

Ingredients:
1 kg firm sweet pears 1 cup apple juice 1 kg sugar 4-5 g citric acid

Cooking process:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in a syrup made from sugar and apple juice.
Boil the resulting mixture in 3 doses with breaks of 6 hours. Shortly before cooking, add citric acid. Arrange the finished hot jam in sterilized jars and seal.

Pear compote

For syrup: for 1 liter of water - 100 g of sugar, 4 g of citric acid, a pinch of vanilla sugar.

Put whole or halved pears into a saucepan with boiling syrup, bring to a boil. Cook over low heat for 10 minutes. Separate the pears in a colander, put them in jars up to their shoulders. Prepare the syrup using the water in which the pears were boiled, fill the jars with boiling syrup and sterilize for 15-20 minutes, then roll up.

Jam from pears

For 1 kg of pears- 500 g sugar, 4 g citric acid.

Peel ripe pears, cut into slices, remove the core, put in a blanching basket or cheesecloth. Pour 2-3 cups of water into a saucepan, place a basket or gauze with pears in it and simmer over low heat until the pears are completely softened. Rub the steamed fruits through a sieve, mix with the broth and boil in a saucepan to half the volume. Then add sugar, mix thoroughly and cook until tender. Pour into hot jars and seal.

Pear marmalade

For 1 kg chopped pears- 3-4 peas of allspice, 5 cloves; for 1 kg of puree - 0.4 kg of sugar.

Wash the juicy pears, cut into quarters, remove the core and place in cold water so that the fruits do not darken in the air. Put allspice and cloves in a gauze bag, lower it into a pan with pears. Boil pears until softened. Take out the bag and rub the pears through a sieve. Transfer the resulting puree to a basin, add sugar, lemon peels and cook over moderate heat, stirring constantly, until tender. When hot, put the marmalade into jars and close. To obtain a denser consistency in marmalade, it is recommended to add apple puree (20-25 percent to total mass puree).

Pear jelly

For 1 liter of juice- 750 g sugar, juice of one lemon.

Peel ripe and juicy pears from stems and seeds, wash thoroughly, cut into 4 or 8 parts and cook in in large numbers water at a strong boil until the pears become soft. Then put them on a clean canvas and collect the flowing juice in a bowl. After 24 hours, drain the juice that has settled in the vessel, thus separating it from the sediment that has turned out at the bottom, add sugar and lemon juice to it. Bring the juice to a boil and boil, carefully removing the foam with a wooden spoon until the jelly becomes the required density (a drop of jelly on the saucer should solidify). Lemon juice it is better to add at the end of cooking. Ready jelly pour into hot jars, cover with lids and roll up. For better taste you can add rum, cinnamon or other spices to the jelly.

Pear natural in own juice

Per liter jar- 2 tbsp. spoons of sugar, 4 g of citric acid, spices

Ripe and hard pears are peeled, cut into slices and tightly placed in jars up to their shoulders. Put sugar, citric acid, spices in each jar. Sterilize in boiling water: half-liter jars - 15 minutes, liter - 20-25, two-liter - 25-40 minutes.

Pear in lingonberry juice

For 2 kg pears- 1.6 kg of lingonberries, 160 g of sugar (for lingonberries), 1.2 kg of sugar (for juice).

Wash juicy but strong pears, divide into 4 parts, peel and free from sepals, stalks and seed nest. Sort the lingonberries, wash them, put them in a saucepan, add sugar and cook over high heat until the lingonberries become soft. Then strain the mass on a stretched cloth. Received lingonberry juice bring to a boil, add sugar to it, put the cooked pears and cook slowly until soft. Then put the pears in prepared jars, pour juice and sterilize half-liter jars - 25 minutes, liter - 30, three-liter - 45 minutes. After sterilization, roll up hot jars immediately.

Pickled pears

For filling: 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of vinegar essence.

Wash the pears thoroughly in cold water, peel (for tender varieties, if desired, the skin can be left), cut in half, remove the seed nests. For whole canned pears (fruits up to 40 mm in diameter), cut off the stalk, remove the sepals, seed nest and cut off the skin.
Pears blanch for 2-7 minutes in a boiling 0.1% solution of citric acid and put in jars.
At the same time, prepare the filling with sugar and spices by boiling it for 5-10 minutes, then add acetic acid or vinegar. Mix everything thoroughly, strain, evenly spread the spices remaining after straining into jars. Pour the pears with the prepared marinade. Cover jars with lids and sterilize half-liter jars for 15 minutes, liter jars for 20, three-liter jars for 30 minutes. After sterilization, roll up the jars immediately.

Pear soaked with lingonberries

For 10 kg of pears- 2 kg cranberries; for the preparation of the wort: pa 10 liters of water - 10 teaspoons of curdled milk, 2 tbsp. spoons of salt, 1 tbsp. a spoonful of dry mustard.

Place pears with dense pulp (twigs up) and lingonberries in rows in a tub or enamelware, shifting with blackcurrant leaves, and pour over the wort. After 8-10 days, take the pears for storage in a cool place.

Pears in Vinegar with Sugar

For solution for 1.2 kg of pears - 250 g of water, 400 g of sugar, 500 g table vinegar, 10 g cinnamon, peel of one lemon.

Rinse small pears in cold water and peel (the stalk is cut in half, the core is removed). After that, put the pears in water in which a teaspoon of salt is dissolved so that they do not darken. Then prepare a solution with the addition of sugar, vinegar, cinnamon and lemon peel. Put the pears in the solution and cook over high heat until soft, then remove from heat. The next day, put the pears in jars, pour infusion and sterilize half-liter jars for 12 minutes, liter jars for 18, three-liter jars for 25 minutes. After sterilization, roll up the jars immediately.

Pear preparation in Bulgarian

For a three liter jar- 2 kg of pears, 1 tbsp. a spoonful of salt, 4-5 leaves of geranium, 100 g of dogwood, a pinch of citric acid, 1.3 liters of water.

Take small fruits of a pear, you can even wild, peel the stalks, rinse well, carefully put in a three-liter jar. Add salt, geranium leaves, ripe dogwood berries, citric acid there. Pour cold boiled water. After a day, turn the jar upside down and back 10 times. It will take 20 days - and the pickle is ready.

pear sauce

For 1 kg of pureed mass - 100 g of sugar.

Wash the pears thoroughly in cold water, put in a saucepan, add 1/3 of water and put on fire for 10-15 minutes. Then wipe the fruits, together with the liquid remaining in the pan, through a colander, put the resulting mass in a saucepan and add sugar. Bring to a boil and cook over high heat for 5 minutes, stirring constantly. Pour hot sauce into jars, cover with lids and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. Roll up the jars after sterilization.

Sauce of peaches, pears, and apples with onions, tomatoes, sweet peppers, celery and coriander Fruit and vegetable chutney

Ingredients:
6 peaches 6 pears 6 apples 20 tomatoes 3 pcs. sweet green pepper 3 pcs. sweet red peppers 6 onions 1 celery stalk 2 cups sugar 1 cup 5% vinegar 1 teaspoon crushed bay leaf, coriander and black pepper hot fresh or ground pepper and salt to taste

Cooking process:
Peel the fruit from the peel, core and seeds. Bell pepper clear the seeds. Pass all vegetables and fruits through a meat grinder or chop in a blender. Boil the resulting mixture for 3-4 hours over low heat, adding spices and vinegar at the end of cooking.
Place the hot mass in sterilized jars, roll up, turn upside down, wrap and leave to cool completely. Serve as an appetizer, in the form of a sauce for meat dishes and poultry dishes hard cheeses, on toast.

Candied pear

Better treats for winter tea you can't imagine. Quite dietary, yet sweet and fragrant. Such candied fruits can be added to cereals, cottage cheese, sweet casseroles, biscuits. It is best to store candied fruits in glass containers with tight lids.

Ingredients:
Pears1 kg
Sugar1 kg
Citric acid 2-3 g
Water300 g

Cooking method:
Wash the pears, remove the middle and stalks, cut into thin slices
Blanch the pieces in boiling water for 10 minutes.
Transfer the pear pieces to cold water.
Prepare sugar syrup by dissolving sugar in boiling water.
Transfer the pears to a saucepan, cover with boiling syrup and let it brew for at least 4 hours.
Then boil them for 5-8 minutes. Remove from heat and leave again for 10 hours. Repeat this procedure 2-3 times until the pears become transparent. At the very last cooking, add citric acid. Stir, boil, fold in a colander so that the syrup from the pears is a stack. This will happen in about an hour.
Preheat the oven to 40 degrees and send candied fruits there on a baking sheet lined with baking paper. Cooking time is about 9 hours.

Confiture from pears and oranges "Memorable"

Ingredients:
1 kg pears 300 g oranges 1 kg sugar

Cooking process:
Make syrup from water and sugar and let it cool. In pears, cut the stalks, free from the seed chambers, cut the pulp. Peel the oranges from the peel and films, cut the peeled slices in half.
Put the fruit in a container for cooking jam and cover them with sugar. Leave the prepared mixture for at least 12 hours at room temperature so that the juice stands out.
After this time, put the container on low heat and sweat the contents until the sugar is completely dissolved. If there is too little juice and there is a risk of burning, add water at the rate of 100 ml per 1 kg of fruit.
After about 1 hour, remove the bowl from the heat. The next day, cook the mass for another 20 minutes. Pour the hot confiture into sterilized jars and close them with screw caps.

Pear-apple marmalade

Ingredients:
Pears - 1 kg; Apples - 1 kg; Granulated sugar- 1-1.2 kg.

Cooking:
Wash the apples, cut out the core, bake in the oven until tender, rub through a sieve. Ready puree mix with sugar and cook until it is reduced by one and a half to two times. If marmalade is prepared for the winter, then it is better to decompose the mass into jars and roll it up, but if it is not prepared for a long time, then gently put the hot marmalade into a mold and take it out in the cold, when it hardens, cut into portioned pieces.

Marmalade can also be prepared according to any jam recipe, you just need to cook longer so that it boils down 1.5-2 times.

Dried pears

Suitable for drying summer and autumn varieties containing at least 12% solids. The fruits should be mature, with a small content of stony cells. It is recommended to use Bessemyanka, Tonkovetka, Autumn Bergamot, William Summer and others, as well as wild pears.

Fruits, depending on the size, are cut into halves or quarters (small ones are dried whole) and dipped in acidified or salted water. After the water drains, the slices are laid out on sieves or baking sheets and dried for 10-12 hours, first at 70-80°C, and finally at 50-55°C. Ready pears keep in a box or box for 5-6 days to equalize the humidity.

Mustard - Italian preparation

To prepare this dish, a whole assortment of various fruits (apple, pear, plum, peach, melon, fig, etc.) are used, as well as candied fruit, water, sugar, wine and mustard. The preparation of mastarda is quite simple - the fruits are simply boiled over very low heat in syrup for several hours or put into ready-made sugar syrup. Water can sometimes be replaced with white wine, and mustard powder added only a few minutes before the dish is ready. In general, everyone can master the preparation of mastarda - you just need to want to.
In Italy, mastarda is prepared in different ways. We'll take a look at the most classic recipe this workpiece, common in the region of Lombardy, in particular, in the city of Cremona.

You will need:
1 liter of water, 500 ml of dry white wine, 900 g of sugar, 30 g of dry mustard, 25 small candied fruits, 10 yellow plums, 8 red plums, 4 figs, 3 peaches and pears each, 2 apples, ½ melon.

How to cook mastarda:
Pour sugar into a saucepan, pour in water, bring to a boil, boil over low heat until the sugar is completely dissolved. Rinse berries and fruits, clean them of everything unnecessary - stalks, seeds, peel, chop arbitrarily not small and not too large. Put prepared foods and syrup, pour in wine, cook over low heat until tender (softening of fruit and transparency), add mustard powder, stirring everything with a spoon, boil for a few more minutes and remove from the stove. Arrange fruit in syrup clean jars, then put the jars in a large container with water and pasteurize from the moment of boiling for 40 minutes, then cork with lids. It will be possible to eat mastarda not earlier than in 2 months.

Pear wine

Due to the fact that the smell ripe pears well transferred to the prepared wine, the drink is fragrant and very tasty. It is made in many regions of Russia. When the time comes to harvest the fruits, I advise you to remember this recipe for homemade pear wine. The time spent on preparation will not be wasted.
For pear wine, you can use not only sweet juicy varieties, but also fruits that are not used in fresh, For example, wild pears. Taste ready drink it depends little on the variety. It is difficult to get pure juice from pear fruits; in terms of the complexity of preparation, this recipe is second only to wine from plums. We will follow a similar cooking technology, but with some nuances that allow us to preserve the aroma of the raw materials.

Ingredients:
pears - 10 kg;
sugar - 5 kg;
water - 15 liters;
raisins (fresh grapes) - 100 grams.

It is better not to boil water, this is done only in cases where its quality leaves much to be desired. I advise you to prepare in advance (wash and dry thoroughly) fermentation tank. It can be a barrel, a bottle or a jar. In extreme cases, a food-grade plastic container.

Cooking process:
1. Dissolve sugar in warm (20-27°C) water. Add unwashed raisins or crush a few unwashed fresh grapes. Wild wine yeast lives on the surface of the berries, which will ferment the cooked pear must.
2. Wash the pears, clean them of rot and cut into small slices.
3. Add the segments to the fermentation container.
4. Pour the sugar syrup obtained in the first stage there, mix. It is better to leave a third of the volume of the bottle free so that there is room for foam and carbon dioxide that will appear during the fermentation process.
5. Put a water seal on the bottle or a regular medical glove with a hole in one of the fingers.
6. Place the container for several weeks in a warm (18-26°C) dark place for fermentation.
7. After the end of fermentation (the seal has deflated, the water seal does not let bubbles in for several days, sediment has formed at the bottom), pour the wine through a tube into another container, without touching the sediment at the bottom. Close the bottle tightly with a cork or reinstall the water seal (preferably).
8. Transfer the young wine to a dark cool (10-16°C) place and leave for 2-3 months for aging. Then again drain from the sediment, bottle and seal tightly with corks.
Keep Home wine from pears it is better in the cellar or in the refrigerator, it does not have a clearly defined expiration date, over time the drink becomes lighter and tastier.