Recipe for pear compote. How to choose the right pears for compote

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 unwind. 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 has cooled 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.

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.

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!

A pear drink for the winter will please the eye: orderly rows of cans on the shelves in the pantry or closet, shimmering with a yellowish light of syrup and shining with plump sides of the fruit, will allow you not to worry that you will be left without vitamins in winter. It is not difficult to prepare it, how to do it correctly, we will analyze in this article.

Peculiarities

The ideal time for preparing pear compote both ahead of time and for future use, and for serving is the end of August or the beginning of September. At this time, pears become cheaper, the harvest is underway and the range of varieties on the market is increasing.

The national dish of Slavic cuisine, uzvar, is prepared as a compote of dried fruits, including dried pears. This drink is traditional for Christmas and other holy holidays. Uzvar is necessary in the preparation of kutya, and is useful for children and adults, including in the autumn-winter period.

Therapeutic and preventive nutrition should not be complete without pear compote.

Benefit and harm

Useful properties of pears as fruits:

• have a tonic and anti-inflammatory effect, increase immunity and protect against stress;
• may have a diuretic effect, causing the kidneys and bladder to work;
• excellent antipyretic and antitussive agent;
• alleviate the condition with fever and irritation of the mucous membrane in the throat.

Such a natural antiseptic, like a pear, will help with problems with the liver, will contribute to the removal of bile and the normalization of the digestive tract. However, if there are exacerbations of gastrointestinal diseases, you should not get carried away with fresh fruits. Compote is a universal option for people suffering from any abdominal ailments.

In the composition of the fruit, you can find a lot of useful substances.

• Pear pulp contains a lot of potassium and ascorbic acid in its natural form, which has a beneficial effect on the state of the cardiovascular system.
• Pear fruits contain a lot of pectin, which removes toxins from the body. In folk medicine, pear is considered an excellent remedy for the treatment of prostatitis.
• Pears are rich in cobalt. This useful substance is involved in the synthesis of hemoglobin and perfectly relieves fatigue.
• The natural antibiotic arbutin in the pear pulp has an antimicrobial and bactericidal effect. It is especially effective for inflammation of the kidneys and bladder.
• The lack of iron in the body can be easily replenished by including pear fruits in the daily diet. If there are cracks in the corners of the lips or excessive sensitivity to cold is tiring, feel free to eat pears. They help restore lost strength and gain new ones.

Harm to the human body can be caused by tart and sour fruits.

Such fruits should not be abused by people suffering from gastritis and colitis, having problems with the functioning of the intestines, with nervous disorders (especially in people of retirement age). With pancreatitis, you should also be very careful to include these fruits in your diet.

Raw pears are not recommended to be eaten on an empty stomach. The abundance of fiber and the tannins included in the composition will not bring the desired feeling of lightness that comes after a delicious breakfast. An ancient oriental proverb is known: “In the morning, an apple is a rose to the heart! In the morning, a pear is poison to the heart! ". So include pears in your diet as a snack for lunch or afternoon snack.

Pears will hurt more than benefit if:

• drink them with water, which slows down the digestive system;
• eat after pears, for example, meat and other foods with great severity - this can double - triple the load on the digestive tract;
• eat pears regularly for dessert after a hearty lunch or dinner - the gastrointestinal tract, even in a healthy person, is unlikely to cope with such a load, and flatulence and bloating cannot be avoided.

calories

The calorie content of raw fruits is minimal - 47 kcal per 100 g. Small differences are present in different varieties. It should be borne in mind that when cooking, the calorie content increases. The approximate calorie content of compote will be 70 kcal per 100 g. Dried pears are many times more caloric - 270 kcal per 100 g.

Recipes

Compote from fresh pear fruits is remarkable in that it retains useful properties and vitamins for a long time. It is delicious and enjoyed by both children and adults, especially in the middle of winter. Sour taste or sugary tint - make it to taste as preferred by family members and loved ones.

In Soviet Russia, there was a special standard - GOST 816-55, which determined the technology for preparing pear compote. He could be of the highest grade, as well as the first and second. The evaluation criteria were the proportionality of pears, their uniformity in size and color, the uniformity of boiledness, and the absence of mechanical damage.

Also of great importance was the fact that the syrup in the compote had to remain transparent. Compote must have a taste and smell (less pronounced in grades 1 and 2), be without pulp and single seeds that cause turbidity. The content of fruits in jars was regulated in the amount of 50% (for whole pears) - 55% (for sliced).

To make a delicious drink, pears must first be peeled, cut in half, sepals and seeds removed. Then the pears should be soaked: dip in water, to which citric acid is added - 10 g per 1 liter. This is necessary so that the fruits do not darken during cooking. Then the pears are taken out of such a “brine” and dried. After distributing into jars, fill the containers with hot syrup with sugar dissolved in it. Banks are rolled up, turned upside down, making sure that they do not flow, and covered with a warm towel or blanket.

Compote with pears should be drunk more often. If you replace them with the purchased lemonade that has become familiar, the benefits of this will be more than harm. Compote can be cooked without rolling up and served with every lunch or dinner. In a saucepan of 4-5 liters, put pears cut into slices and freed from seeds, add sugar (at the rate of 100-150 g per 1 liter of water or more if the variety is sour) and boil for 10-15 minutes. After that, the compote is left to brew - at least a couple of hours. A delicious drink is ready.

Compote with pears can and should be made from a mixture of fruits, adding the following components:

• apples or peaches;
• cherry plum or plum;
• wild rose or mountain ash, including chokeberry;
• viburnum or cherry;
• any citrus fruits, such as oranges or lemons.

With the help of various additional fruits and berries, you can achieve an original taste and increase the vitamin value of the drink.

An amazing addition is olives or olives, which allow, with a strong desire, to achieve a non-standard taste. Gourmets will easily find a way to turn an ordinary pear compote into a work of culinary art.

The original recipes are based on variations not only of the composition of the assortment, but also of the syrup. In addition to the usual sugar and citric acid, you can add to the syrup:

• vanilla sugar, which does not replace the usual one (this is how the “Special” compote is obtained);
• rum (50 g per 1 liter);
• berry juice (from raspberries, black currants, chokeberries);
• honey (at least 1 cup per 1 liter of water);
• vanilla, cinnamon, rosemary, mint - in minimal proportions.

Modern chefs prepare pear compotes with caramel. First they make caramel by boiling sugar in water. Then the pears are rolled in it and again filled with water. This compote has an attractive golden hue.

Compote from wild pears is no worse than from cultivated ones. Wild game, unlike garden varieties, is tougher and smaller. It can be difficult to cut, and it is not worth cleaning at all. But with a wild game, you can be sure that the compote will not turn into fruit porridge, that the pulp will not leak out of the skin and spoil the syrup.

You can put the whole game into the cylinders - it perfectly crawls through the neck and quickly fills the container.

Then proceed as with ordinary pears - boil the syrup (it is prepared with the addition of granulated sugar and citric acid) and pour it hot into jars. With the help of metal lids, the cans need to be rolled up. Then they are turned over and covered with a blanket for several hours or overnight.

The simplest recipe is made up of a minimum calculation of the amount of sugar - 0.5 kg per 3 liter jar. If you plan to cook 2 cylinders, you can simply purchase 1 kg of sugar. First, washed pears are placed in jars, filling the containers up to half. Pour boiling water over and leave for 10 minutes. The resulting broth is poured into one large saucepan, boiled with sugar, and then poured back into jars. Banks roll up.

It is important to know the following.

• Pears are low in calories and low in sugar. They are great for diabetics because they can lower blood glucose levels. Pears contain a lot of calcium, which is so beneficial for pregnant women.
• For a baby or a child up to a year old, it is better to give freshly brewed compote.
• If the preparations of compote are significant in volume, you should not throw away the seeds and stalks. It is convenient to cook sugar syrup on them. It turns out to be more saturated, and you do not have to spend additional fruits on its preparation.
• Choosing for harvesting for the winter should be fruits that are rather unripe than overripe. They must be free of dents and wormholes. Different varieties and different proportions of sugar give their own unique flavors. Prepare what you like!

In general, pears are an almost universal fruit that is tasty and healthy in any way of processing. They can be successfully:

• dry;
• squeeze juice out of them;
• make puree;
• to cook jam, jam or confiture;
• make candied fruits and soufflés, tarts and muffins, add to cocktails;
• use as a filling for pies or for decorating them.

The process of preparing pears is not associated with an abundance of juice and small painstaking work, so you can safely involve children in it. It will be interesting for them to cook, and then drink such compote themselves.

See the next video for the recipe for pear compote with lemon.

Fruits and berries

Description

Compote of whole pears for the winter- a versatile double preparation that simultaneously contains a delicious homemade drink and no less delicious canned fruit. Both of these products prepared in this way have one very important advantage. Since both compote and pears in this wonderful winter preparation are canned at home, such preservation contains only natural ingredients, which means that homemade pear delicacy is also a source of vitamins necessary for the body. Therefore, every hostess should preserve pear compote and whole pears in one common preparation according to this simple recipe.

In order to make compote from whole pears for the winter correctly, you must clearly follow the step-by-step instructions below with a photo. With its use in the preparation of a pear drink, there will not be a shadow of doubt even among those hostesses who have no experience in cooking at all. The main point of creating this wonderful blank is to use the best ripe pears and preferably a hard variety for its preparation, then, without a doubt, the pear delicacy will come out very tasty and healthy.

So, let's move on to the cooking process!

Ingredients

Steps

We will prepare the necessary ingredients and containers for making delicious pear compote for the winter at home.



So that the pear pulp does not soften and fall apart during the canning process, the fruits must be used in a not overripe state. Their structure should be firm and dense. So, we wash the fruit thoroughly and send it to a deep pan. Next, fill the pears with water and send them to medium heat.



After the pears have boiled, boil them under a closed lid for about twenty minutes.



While the fruits are cooking, prepare a glass container for them. First, wash the jars thoroughly, and then sterilize over steam for ten minutes. The lids are processed together with the jars.



Twenty minutes later, we remove the pan with pears from the stove and begin to spread the fruits in portions in processed jars.



The water in which the pears were boiled does not need to be poured out. We use it to make syrup. To do this, add granulated sugar and freshly squeezed juice of half a lemon to pear water. In extreme cases, the lemon can be replaced with one pinch of citric acid. Both that and that ingredient will play the same role in this canned preparation, namely, it will not allow it to deteriorate ahead of schedule.



After all the ingredients are mixed, send the syrup to the stove and bring it to a boil over medium heat. After, boil the sweet liquid for two minutes.



We fill the prepared jars with whole pears with hot marinade, after which we tightly close them with lids. We move the pear blanks to the basement only when they have completely cooled down (the blank should cool in an inverted state and under a warm blanket). Canned compote from whole pears for the winter is ready.



Bon appetit!