Preparations for the winter pear compote. Several pear compote recipes

The pear was grown by such ancient civilizations as Ancient Greece, Persia and Ancient China. It has long been known that this is not only a delicious fruit, but also a medicinal plant that has a very beneficial and complex effect on human health. Fresh pears contain iron, which improves blood circulation; potassium ions, which ensure the full functioning of the heart, are included in the diet of diabetics, as they contain more fructose than sucrose.

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Pear compote, the recipe of which we will open to you in this article, also has a healing effect. It is used for intestinal disorders, urolithiasis and colds.

So if you decide to stock up on a few jars of pear compote, you will get not only a very tasty dessert, but also a huge supply of vitamins, trace elements and other substances vital to the body, especially in winter, when our health is so vulnerable.

Varieties.

Pears come in several varieties. The common pear ripens at the end of August, the autumn pear in September, and the winter pear in October. Any variety is suitable for compotes and preservation. The main criterion for selecting fruits for cooking is maturity. The pear should be ripe, but not overripe, without flaws, bruises and rot. To check the ripeness of a pear, you can lightly press your thumb on its upper part, at the very stalk. If the pulp gives in easily, then the fruit is already ripe enough. If not, it can "walk" if you put it in a warm room. Autumn and winter varieties of pears are recommended to be removed from the tree before they ripen, because, ripening not on the tree, they become juicier and sweeter.

Remember that fresh pear compote is the most useful!

Perhaps the most convenient way is to use an ordinary pear for compote, since the end of summer is a fruitful time, and you can add all kinds of berries and apples to the jar. This is important, since pear compote is tasty in itself, but looks pale and not very appetizing. They add lingonberries, chokeberries, currants and much more to compotes.

Haven't prepared yet? We will help!

By the way, recently they are increasingly saying that tea with milk is harmful, read!

Little tricks.

When adding berries or hard pears to the compote, they are pre-blanched. Blanching(from the French word blanchir - "bleach") - this is a quick heat treatment. Vegetables, fruits and berries are blanched, dipping them in a colander in boiling water for 3-5 minutes, no more.

Before you cook pear compote, you need to prepare the fruits. First, the peel is removed from them (it is best to use a very sharp knife, for example, a ceramic one). The pulp is cut into several parts, the core and bones are removed. Small fruits can be boiled whole. So that the pear does not darken, you must immediately place it in cold water with the addition of a small amount of citric acid.

You should not keep pears in such water for a long time, otherwise they will lose all their useful properties.

Hard pears are blanched for about 5 minutes, and then immediately dipped in cold water.

Our delicious recipes

Pear compote is cooked very simply and does not require much knowledge in the field of cooking. Here are some recipes.

Pear compote without sterilization.

In fact, dear readers, compote from wild (wild) pears practically does not differ in taste from compote from homemade pears, the main thing is that they are not old and rotten.

You will need:

Pears - about 1.5 kg per three-liter jar (about 800 g per liter jar - 1 kg); granulated sugar (for 3 liters about 750 g, for 1 liter - 200 g); water, citric acid to taste.

Cooking:

First, pre-treated pears are dipped into a saucepan, poured with water and simmered for about 15 minutes.

While they are cooking, sterilize the jars. To do this, they can be held for 3-5 minutes over the steam; you can fill it with water and put it in the microwave for 2-3 minutes, but this can be inconvenient, since not every microwave will fit large jars. You can also put freshly washed jars in the oven and dry by heating it to 180 degrees. Sterilization is necessary to protect the product from deterioration and from the appearance of harmful bacteria.

After that, the pear pieces are removed from the pan and placed in a jar up to the shoulders (that is, to the place where the shape begins to narrow and smoothly flow into the neck). Sugar and citric acid are added to the remaining broth, they are thoroughly mixed, boiled, pears are poured and the jar is rolled up. It is important that the liquid completely covers the fruit, leaving no air inside.

With skin.

To do this, you will need small fruits with a soft peel. Cut them into pieces, cut out the core. The proportions of sugar are determined by ripeness. For unripe pears - 670 g per 1 liter of water, for overripe ones - 250-300 g. Dip the chopped pears into water, cook over low heat, then transfer the pears to jars and pour over the syrup.

Compote of cranberries, apples and pears.

From such gifts of nature, a very tasty platter and a real vitamin cocktail are obtained. For 0.5 kg of pears, there are 1 kg of lingonberries and approximately 600 g of apples. Fruit for this compote can not be peeled, but if the skin is hard, then it is better to remove it. Apples are processed in the same way as pears - cut into slices, the core is removed. Lingonberries must first be sorted out, leaving only ripe and fresh berries and blanch. In boiling water (0.5 l is required for the indicated amount of food), add sugar, then fruits, and lastly berries. Compote is cooked for 10-15 minutes over low heat. Before pouring it into a jar, you can put a few slices of lemon there.

From pears and plums.

Such compote will turn out very tasty and useful for digestion. It can be brewed from both blue and yellow plums. Remove the pits from the plums first. Cut the pears and plums into small pieces (but not very finely, otherwise they will turn into mush during the cooking process). For 2 liters of water, you can use from 0.5 to 1 kg of fruit, choose the ratio of pears and plums to taste.

Pour the fruit with water, wait until the water boils, and hold on low heat for another 5 minutes. Then add sugar as desired. For taste, you can use vanillin or grains of 1-2 vanilla pods.

Sterilization.

Dear readers, before rolling pear compote, we strongly recommend additional processing - sterilization. For sterilization, rolled up jars with ready-made compote are lowered into a container, for example, a large saucepan. A soft, several times folded fabric is placed at the bottom - this is necessary so that the cans do not beat. Cold water is poured into the pan about 4-5 cm above the level of the cans - so their contents will warm up evenly. Heat water slowly, it will be enough to bring it to 90 degrees. Liter jars are heated for 20 minutes, two-liter - 35, three-liter - half an hour. You can also bring water to a boil, then sterilization will take 8, 12 and 15 minutes, respectively. If you overexpose the jar, then the pulp of the pears will acquire a not very pretty pinkish tint.

Triple heating.

There is a method of so-called triple warming up. To do this, blanch the pears, arrange them in jars and pour over the freshly boiled broth. Close the lid, hold for 5 minutes, and then drain the entire broth. Bring it to a boil again, pour the fruits a second time and drain again after the same time. For the third time, add a little citric acid to the broth and fill the jar so that the liquid overflows, then roll it up.

After you have rolled up the jar of compote, regardless of whether you canned it with or without sterilization, turn the jar upside down. This is necessary so that the pressure from the inside presses the lid to the jar and creates absolute tightness.

Compote should be placed in a cool and warm place. In a city apartment, compotes are stored in the refrigerator at a temperature of 2-6 degrees. It is better to place the jars so that they are as protected from light as possible. Watch the banks for the first time; if you notice that air bubbles have appeared, then the cans must be rolled up again.

Video about the usefulness of pears:

Bon appetit!

Pears are relatively high in sugar and low in acid, so keeping them fresh is not always possible. And in a city apartment, this is generally unrealistic. Therefore, we will preserve pears! Pear compote for the winter is perhaps the easiest thing to cook. For compote, unripe pears should be selected, with dense pulp, without flaws and bruises. Small pears can be preserved whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense, hard, it must be peeled. This can be done with a special knife that does not destroy vitamins, or a knife for peeling potatoes, so the skin will be removed in a thin, even layer. So that the peeled pears do not darken, they must be poured with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise it will take a lot of vitamins from the fruit. Prepare syrup for compote, focusing on the taste of pears - the sweeter they are, the less sugar you need for the syrup, but at the same time you need to add a little citric acid to it.

Compote from some pears is tasty, but looks pale. To improve the appearance in a jar of pears, you can add a handful of brightly colored berries - mountain ash, viburnum, raspberry, chokeberry, black currant, etc. Assorted compotes are very beautiful and tasty. Several recipes for compotes from natural pears or assorted compotes "Culinary Edem" brings to your attention.

Pear compote without sterilization

1 kg 300 g pears,
110 g sugar
3 liters of water
citric acid - to taste.

Cooking:
Wash the pears and place in a bowl. Pour in water, bring to a boil and boil for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the decoction of pears, mix until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll up, turn over.

Pear compote without sterilization in another way

Filling Ingredients:
1 liter of water
200-300 g of sugar,
4 g citric acid.

Cooking:
Fill jars up to shoulder length with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour over the pears in jars so that it slightly overflows. Roll up, turn over.

Filling Ingredients:
1 liter of water
400-500 g of sugar,
1 lemon.

Cooking:
Peel large pears, cut into slices, remove the core and put in acidified water. Place the pears in sterilized jars up to their shoulders, put a circle of lemon in each jar, pour over hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Ingredients:
2 kg pears,
5 liters of water
500 g sugar
4 g citric acid,
1/3 tsp vanilla sugar.

Cooking:
Boil syrup from water, sugar, citric acid and vanilla sugar. Put whole or sliced ​​peeled pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then put the pears in sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into jars. Sterilize for 20 minutes (1 liter jars), roll up.

Ingredients:
1 liter of water
500 g sugar
50 g of rum.

Cooking:
Pears cut into quarters, cut out the core and put in acidified water so as not to darken. Boil the syrup of water and sugar, dip the pears in it and cook until softened. Put the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll up, turn over, wrap up.

Pear compote with berry juice

Filling Ingredients:
1 liter of water
200 g sugar
juice of black or red currant, raspberry, etc.

Cooking:
Prepare the pears, put them in jars up to their shoulders and pour cold sugar syrup over them. For each liter jar, add ½ stack. berry juice. Set to sterilize for 8-10 minutes. Roll up.

Pears natural

Ingredients:
5 kg pears,
6 liters of water
6 g citric acid + citric acid for blanching.

Cooking:
Peel slightly unripe pears, cut into slices and remove the core. Dilute the citric acid in boiling water and blanch the pear slices for 5-10 minutes. Cool, put in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Leave to sterilize for 15 minutes. Roll up, turn over.

Ingredients:
1 liter of water
1 stack honey,
1 tsp citric acid.

Cooking:
Peel the pears from the skin (if the skin is tender, then this step can be skipped), cut into 2 or 4 parts and cut out the core. Blanch firm pears in boiling acidified water for 5-7 minutes until they are easily pierced with a needle. Place the pears in sterilized jars up to their shoulders and pour over the boiling syrup. Cover with lids and sterilize: 1-liter jars - 20 minutes. If the pears were not blanched, then the sterilization time should be increased by 5 minutes.

Compote of pears stuffed with rose hips

Ingredients:
2 kg pears,
750 ml of water
300 g sugar
¼ tsp citric acid,
large rose hips - by the number of pears.

Cooking:
Peel the skin off the pears and immediately put them in water acidified with citric acid so that they do not darken. With a vegetable knife, remove the core from the side of the cup and insert a rosehip berry into the resulting recess. Lay the pears on the sterilized jars on the shoulders, pour the syrup and set to sterilize: 0.5-liter - 30 minutes, 1-liter - 45 minutes, 3-liter - 60-70 minutes. Roll up.

Pear compote stuffed with raspberries

Ingredients:
1 kg pears,
¾ stack. raspberries,
1 stack Sahara,
1/3 tsp citric acid,
1 liter of water.

Cooking:
Cut the pears in half, remove the core and place the raspberries in the resulting voids. Fold the halves of the pears and put them in jars. Boil the syrup of sugar and water, add citric acid at the end. Pour hot syrup over pears in jars and sterilize for 10-12 minutes. Roll up.

Pear and apple compote

Cut large pears and apples into slices, remove the core. Prepare syrup based on 1 liter of water - 400 g of sugar, boil it. Put the fruits in sterilized jars, pour hot syrup over and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 3-liter - 30-40 minutes. Roll up.

Pear and chokeberry compote

Ingredients for a 3 liter jar:
1 kg of pears (more possible),
200-300 g of chokeberry,
1.5 stack. Sahara.

Cooking:
Put the washed pears and berries in sterilized jars about half the volume, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and again let stand for 10 minutes under the lids. Drain the syrup, boil, boil for 2 minutes, pour over the pears and immediately roll up. Flip.

Pear compote with olives

Pears cut into slices, pour boiling water and leave to cool. Then put a bowl of pears on a slow fire, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and after the last time, pour the hot compote into sterilized jars and put 10 olives or olives in each. Roll up, turn over. This compote is prepared without sugar, so choose the sweetest pears for it.

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Cooking:
Cut the pears into quarters and remove the core, remove the stones from the cherries. Pack pears and cherries tightly into jars and pour over hot syrup. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients:
2.5 kg of pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Cooking:
Cut the pears and remove the core, cut the plums in half and remove the stone. Place in jars, fill with hot syrup and sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll up, turn over.

Assorted pear compote

Remove the skin from the pears, if it is tough, cut into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, mountain ash, viburnum, chokeberry, cherries, etc. - and put in prepared jars on the shoulders. Pears should be at least half the volume. Prepare a syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and sterilize: 1-liter - 10 minutes, 3-liter - 20 minutes.

Pear and cherry plum compote

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water
100 g sugar.

Cooking:
Pears cut into slices, dip in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears in a colander, put them in jars with cherry plum, pour hot syrup over and sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina

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.

My dears, we have already closed a lot of preparations for the winter. Many fruits and fruits have already departed. But there are those that, on the contrary, are good only in autumn. Therefore, today it will roll pear compote for the winter.

I will give you recipes and the ratio of products for a 3 liter jar. If your volume is less, then we divide the proportions by the volume you need.

I also want to remind you that the amount of sugar can vary depending on your preferences and the sweetness of the pears themselves. And we will also consider what needs to be done so that the compote does not become cloudy. As well as recipes with the addition of other fruits that will make the drink sparkle in a new way.

Let's first look at the nuances that need to be considered before starting conservation.

1. Firstly, compotes can be prepared in two ways: with and without sterilization. You either boil the cans filled with the drink, or warm the fruit 2-3 times with boiling water. I will show both methods below.
2. Secondly, it is better to take slightly unripe fruits so that they do not steam out under the influence of boiling water and turn into mashed potatoes. Whether the compote will become cloudy will depend on this.
3. If you are going to use whole small fruits, then prick their skin in several places with a toothpick or fork. Then the pear will give off more of its flavor, warm up more evenly and retain a beautiful pouring appearance in syrup.
4. Large fruits can be cut into slices.
5. Remember that pear flesh begins to darken quickly. Prepare a weak acid solution in advance. For 1 liter of water, add 1 g of lemon and put fruit slices into the solution. The same rule applies to apples.
6. We always use only sterile jars and lids.
7. Hard-skinned fruits are best blanched in boiling water for 5 minutes. Or even cut off the skin.

Now I want to list herbs and spices that make compote more fragrant:

• very tasty drink is obtained with cinnamon,
• mint, it is added before the last filling,
• vanillin or vanilla sugar. Pour directly into steamed pears before seaming.

Consider the classic recipe for making pear compote. Without the addition of other fruits and spices. We will use the method of triple heating the fruit with boiling water. And as a preservative, take citric acid.

For a 3 liter jar:

• pears - 7 pcs.,
• sugar - 400 g,
• citric acid - 1 teaspoon.

We remove the tails and cut out the places of the inflorescences. You can put whole fruits, but to make them easier to take out, cut them in half.

We put pears in sterile jars.

We put 2 liters of water to boil. And let's start warming up the fruits.

Pour filled containers with boiling water. Close the lids, cover with a towel and give them five minutes to warm up.

Drain the water back into the pot. It is better to do this through a convenient lid, which is sold in all hardware stores.

This cover can be made independently by making holes in the nylon cover with a hot awl.

Now add sugar to the drained broth. We put it on heat and boil for 3 minutes, pour the pears a second time.

We wait 5 minutes and again drain the syrup from the cans. Please note that the fruits have already changed color. Now add citric acid to the syrup. Stir syrup and put on fire.

After boiling, pour the fruit for the third time. You can add vanilla sugar, mint or cinnamon at this stage.

We roll up the jars and check for leaks. If all is well, then we send them “under a fur coat” for natural sterilization.

If you did everything right, then your drink will last a long time. It must be stored in a cool place. Better on a cold balcony or in the basement.

How to cook pear compote with lemon (without sterilization)

Lemon is often added to pears. It dilutes the cloying fruit and is a natural preservative.

Ingredients:

• 200 g pears
• half a lemon
• 1.5 cups of sugar.

Sterilize jars and lids.

My pears, cut into halves, remove the ponytails and cores. Putting them in banks.

Wash the lemon and cut in half. We take one half, divide it in half again and spread it to the halves. By the way, I recently saw that lime is used instead of lemon. I think that the drink has a very unusual flavor.
Well, now we use the method of warming fruit.

Fill the jars with boiling water and leave them for 5-10 minutes to warm up. Then we drain the water. Sprinkle sugar inside the pears.

Boil water and fill three-liter bottles up to the throat. Better when the syrup runs a little over the edge. This is important so that there is no oxygen left inside, which can cause fermentation inside the container.

We roll up the container and put it away “under a fur coat”.

How to make a drink from pears and apples at home

Apples are a great complement to pears. It is this compote that I associate with childhood. Because these two types of fruits were the most common and affordable in the Urals at that time.

Ingredients:

• 3 apples
• 5 pears,
• glass of sugar,
• 1 tsp citric acid.

By the way, compote is stored longer if you put apples.

Cut apples and pears into slices. Remember that they darken quickly, so put them in an acid solution. I wrote about him above.

Boil water and pour the fruits for 15-20 minutes.

Drain the syrup and pour a glass of sugar into it.

Now add an incomplete teaspoon of lemon to the jars. When the syrup boils, fill the container. We cork it and send it to cool “under a fur coat”.

Easy orange recipe

I love how the orange brings a citrusy, refreshing note to the drink. If you add a sprig of mint to it, you get almost.

Compound:

• 2.5 liters of water,
• 2 slices of orange,
• 2 pears,
• 300 g sugar
• 0.5 tsp lemons.

We get rid of my pears from ponytails and cores and cut into 4 parts.

We fill them with banks by about 1/3. I like it when there is more syrup than fruit, so I use this rule. But you can add more fruits, then the taste of the drink will become more intense.

We put the water to boil. Pour the fruits with boiling water and leave for 10 minutes. Then pour the infusion back into the saucepan.

Add 300 g of sugar, a lemon and a couple of circles of orange inside a three-liter bottle. I don't peel them.
We boil the water, pour the slices and roll up the container.

A variant of making compote with plums without the use of citric acid

You can skip the lemon altogether. Compote is also tasty and keeps well in the cold.

Compound:

• 1 cup of sugar,
• 400 g pears
• 300 g plums.

To prevent the plum from bursting under boiling water and keep its shape, pierce it in several places with a toothpick.

My pears and also pierce the skin. Then we put all the fruits in a jar.

The pits can be removed from the plums if desired. But then pieces of pulp will float in the drink and it will not be transparent. Plums also give the drink a beautiful reddish tint.

Boil a kettle or a pot of water in advance. I take a vessel with a capacity of 3 liters, more is not needed. It is not so heavy and it is convenient to lift it to fill the container.

Pour boiling water over fruits. We leave for 10 minutes. Drain the water into a saucepan and pour sugar into it, set to boil.

It is important here that the sugar grains dissolve.

Once again, pour boiling water over the fruit and roll up our container. Remember that air should not get inside, so shake the jar up and down and see if bubbles form inside the drink. If they are, then the lid must be opened and the container resealed (qualitatively).

Compote of pears, cut into slices and grapes

Very often, the popular Severyanka pear variety grows in our gardens. She is sweet and fragrant. But here it is almost not stored in a torn form. Most often, this variety has medium and large fruits that are not convenient to get out of the jar. They get stuck or slip off the fork in the narrow neck. Therefore, we will cut them into slices.

Let's take:

• pears - 5 pcs,
• grapes - 350 g,
• sugar - 200 g,
• citric acid - 0.5 tsp

It is necessary to pre-cut all 5 fruits along the slices.

Grapes need to be washed and separated from the branches. For this compote, I like to use quiche-mish or ladyfingers.

Put the fruits in clean sterile jars.

Boil water, pour slices. We leave for 15 minutes. Then pour the syrup back into the saucepan. Pour sugar into it and put it on high heat.

Put citric acid in a container.

When the syrup boils, pour it up to the throat.

We cork and send to cool under a towel.

Video recipe for cooking "Assorted"

Of course, you can make a drink from several types of fruits and berries at once. I picked up a wonderful video recipe for you. My namesake Elena tells in detail step by step how to cook such compote.

Recipe for pear and cherry plum

Not so long ago there was a selection of cooking recipes. And now we will add a pear to it.

Let's take:

• 9 pears,
• 0.5 kg of yellow cherry plum,
• 1 cup of sugar.

Pears are cut into four parts, removing the core.

We sterilize the jar and fill it with slices and washed cherry plum.

Fill with boiling water and leave for 20 minutes. Then we drain the water.

Add sugar to the infusion and boil it.

Pour syrup over fruits.

Close and leave for self-sterilization under a layer of warm clothing.

How to cook wild pear compote: a simple recipe for a 3 liter jar

I wrote about the northerner, so I can’t get past the wild. I really love these sweet and fragrant little fruits. We will cook them whole.

Compound:

• granulated sugar - 0.5 kg,
• 1 tsp citric acid,
• 0.5 kg wild game.

We wash the container and sterilize it. We sort the fruits and remove the illiquid. We cut off all the beaten places and ponytails.

We put wilds on a third of the can.

We fill them with boiling water. I preheated the kettle. Let it warm up for 5 minutes and drain the water into a saucepan.

Add sugar to this fragrant infusion and boil. Then we fill the jars to the middle. Pour a spoonful of lemon into each container and add syrup to the very top.

We cork with lids and put away for storage.

Pear drink with chokeberry for the winter

And now I will give you two recipes where we will use sterilization. Of course, the previous preservation method is faster, but not everyone uses it.

Compound:

• 0.6 kg pears,
• 0.4 kg of chokeberry,
• 0.5 kg of sugar.

Pears cut into 4 slices. Immediately put into sterile jars. We wash the rowan, dry it and also send it to the jar.

We boil 2 liters of water and dilute a pound of sugar in it. Pour syrup over fruits.

Cover with lids and sterilize for 45 minutes.

To do this, cover the bottom of the pan with a towel. So that three-liter bottles do not crack when heated. We expose the container. Be careful, everything is hot and you can burn yourself.

Pour warm water into the pan to the middle of the container. We do not use cold water, because glass can crack due to temperature differences.

After the time has passed, we take out and cork the compote.

Pear and peach compote with sterilization

Well, consider the preparation of a drink with peaches. We also sterilize it.

Compound:

• 1 kg pears,
• 0.3 kg of peaches,
• 0.4 kg of sugar.

Ripe healthy peaches are washed, put in a colander and dipped in boiling water for 10 seconds. Then quickly cool them in cold water and remove the skin.

We put the peeled peaches in sterile jars.

Rinse the pears, remove the stalk and perianth. Cut into 4 pieces and put on peaches.

Cook syrup: pour 400 g of sugar into 2.5 liters of water. Bring to a boil and pour over the fruits. Cover with a lid and send to sterilize.

To do this, put a rag in a very deep pan. We put the filled jars on it and fill them with warm water. We sterilize 3 liter jars for 30 minutes.

Then we take out the container and cork with lids.

I like to cook . Usually this is not a very difficult task. Yes, they disperse quickly with us, especially on holidays or after a bathhouse. Thank you for your attention!

A pear is an extremely tasty and healthy fruit and it is not possible to keep it fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know what positive and what negative qualities such a pleasant and popular fruit has.

What is important to know about pear

Benefit:

1. Due to its composition, the pear will perfectly help in the fight against muscle pain after sports.
2. The composition of the pear includes pectin, which has a positive effect on the state of the digestive system and helps it to function fully.
3. If you make a decoction based on pears, then it can be used for medicinal purposes, namely to combat elevated body temperature.
4. If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow you to forget about coughing for a while.
5. For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
6. The fruit contains a lot of fiber, which improves bowel function, removes toxins from the body and helps to normalize bile secretion.
7. For those who have diabetes, it will be useful to consume pears, as their composition allows you to lower blood glucose levels, and also has antibacterial properties.
8. With gastritis, pears are quite useful in the course of a chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
9. Pears contain many different vitamins, microelements and fiber, so they perfectly help those who want to lose weight and, in addition to adding nutrients to the body, quickly and easily satisfy hunger.

With such a variety of properties, pear compote for the winter is very useful!

1. In diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
2. If there is an exacerbation of any bowel disease, then pears should not be consumed, because due to their composition they can provoke a severe deterioration in the condition.
3. A pear can cause significant harm to the body if it is eaten with a heavy meal or if washed down with plenty of water.

It is better to give up pears on an empty stomach or after a hearty meal. Fresh pears are heavy food.

Compote is one of the most popular drinks in winter. The variety of fruits and berries, the possibility of their combinations allow you to make drinks for different tastes. How to cook pear compote for the winter? Simple cooking recipes are listed below.

No need to take overripe pears for cooking compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins in the cold season is a prepared pear compote for the winter. Both adults and children will like it.

There are various options for preparing pear compote for the winter. You can safely take on board one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it, you will need the following ingredients:

• pear (medium size) - 1.5 kg;
• water, boiling water 3 l;
• sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of making compote from homemade pears for the winter:

1. Pour fruit into a large bowl. Rinse them thoroughly.
2. Prick each pear with a fork.
3. Rinse the jar with baking soda or laundry soap. Sterilize it one of the ways. For example, holding over the steam. It is also worth boiling the lid.
4. Pour fruit into a jar. Soak them in boiling water for 5 minutes.
5. Pour the water back into the saucepan. After adding sugar, cook the syrup over medium heat until it boils.
6. Pour hot syrup into a jar and roll up the jar.
7. Cover it with a towel.

If the pears have a very dense and tough peel, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote according to a shortened version - without sterilization. Such drinks are not inferior to canned ones in taste and benefits, but they have a shorter shelf life.

For a 3 liter jar, prepare:

• pear (not large) - 1.2 kg;
• water - about 3 l;
• sugar sand - 100 g;
• citric acid to your taste

The process of making pear compote without sterilization:

Delicious and fragrant pear compote for the winter is ready! Now you can enjoy the taste of wonderful pear compote!

To give the compote a more saturated shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful smell. Boil the inner part of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare such a compote you will need:

• hard pear fruits;
• sugar - no more than 300 g;
• lemon (citric acid) (1 teaspoon);
• a little vanilla or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears too long in water, they may lose their beneficial properties.

Pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main Ingredients:

• wild pears - no more than 1.5 kg;
• water - 1.5 l;
• sugar (sand) - no more than 300 g;
• lemon (citric acid) - 1 teaspoon.

The process of making pear compote for the winter:

Compote of fragrant pears prepared for the winter will quench your thirst well, energize and give you the necessary vitamins in the cold season!

The pear is a sweet fruit. Therefore, you should not be zealous with granulated sugar. You need quite a bit of it. And if you want the taste to be as bright and saturated as possible, then you need to put more than half of the pears in a jar.

Pear compote with honey

This is a simple pear compote recipe for the winter that does not require a lot of time.

Required:

• small pears;
• for filling: you will need 800 g and 1 liter of water.

Cooking:

This recipe with a photo of pear compote for the winter is easy to perform and even the hostess who first decided to make a drink from these fruits can make it.

Pear compote is not only a vitamin drink, it is also a delicious treat. The juicy aroma of an amber pear drink will please with its incomparable taste and strengthen immunity in winter. And fruit from compote can easily become a decoration for cakes and desserts from different fruits.