We invite you to roll up a very original and delicious dessert- pears in syrup. This delicacy will be stored for a very long time and can even be used as a filling for pies. The preparation will not take much of your time, and the aroma and amazing taste of the fruit will delight you even more for a long time. Let's look at a few simple recipes for preparing pears in syrup for the winter.
Pears for the winter in sugar syrup
Ingredients:
- garden pears – 5 kg;
- filtered water – 7 l;
- sugar – 7 tbsp;
- citric acid – 3 teaspoons.
Preparation
- So, wash the fruits thoroughly, cut them lengthwise into 4 parts and carefully remove the seed capsule. Chop large pears into pieces, and leave small ones as is. Now put the prepared fruits in sterile jars, pour boiling water over them and leave for 15 minutes to cool slightly.
- Next, carefully pour the broth into a saucepan, add granulated sugar and add citric acid. Boil the syrup for 5 minutes, stirring, and then pour it again into the jars with pears.
- Immediately roll them up with sterilized lids and wrap them in a woolen blanket.
Recipe for whole winter pears in syrup
Ingredients:
- ripe pears – 2 kg;
- drinking water – 2 l;
- sugar – 400 g;
- citric acid - a pinch.
Preparation
- First, wash the pears, remove the stems and fill the jar with fruit.
- Now put them in a saucepan, sprinkle with sugar, fill with filtered water and put on the stove, turning on medium heat.
- When the water starts to boil, transfer the pears to a jar, add dry citric acid and pour boiling syrup over them. Cover the top with a lid and sterilize the workpiece for about 10 minutes.
- Roll up and leave until completely cool. Now let’s move the whole pears in syrup to any cool place for the winter.
Pear slices in syrup for the winter
Ingredients:
- green pears – 900 g;
- sugar – 455 g;
- water – 990 ml;
- citric acid - to taste;
- cinnamon - to taste;
- vanilla, cloves, .
Preparation
- Before preparing pears in syrup for the winter, we will sort out the fruits, wash them and dry them with a towel.
- Then peel and cut into quarters. Carefully remove the seed pods and transfer the prepared fruits to slightly acidified water so that they do not darken.
- After this, place them tightly in pre-prepared jars, cut side down.
- Boil water in a saucepan, pour in jars of pears, cover with lids and wait 5-7 minutes.
- Next, carefully pour the broth back into the pan, throw in all the spices, add sugar to taste and bring to a boil.
- Boil the syrup for 3-5 minutes, stirring, and pour it over the pears. Cover with lids again and let sit for 5 minutes. Then pour the syrup into the pan again, bring it to a boil, throw in a little lemon and boil for 5 minutes.
- Carefully catch all the spices with a slotted spoon and pour the boiling syrup over the pears in the jars.
- Roll up the lids, turn them over and wrap them warmly. Let's leave the workpiece in this state until it cools completely, and then move it to storage in the cellar.
Pears in syrup turn out to be the most the best treat and dessert, which can not only be used as food, but also made into pies and casseroles.
Such a delicacy will always look not only appetizing, but also original. But it’s impossible to find pears in winter, so they need to be preserved and then on hand experienced housewife There will always be a jar of such a fragrant dessert.
Preparing for canning
To preserve pears for the winter, they can be prepared either whole or in slices, or even cut into quarters. If the pears in syrup are whole, then they will look great on any festive table. But it’s still better to use the slices as stuffing to the pie. If the pears in syrup are closed with quarters, then you shouldn’t think about how to decorate them with such an appetizing birthday cake. To cook this delicacy For the winter, like pears in syrup, you need to prepare the following ingredients:
- Pears - 1 kilogram.
- Sugar – 500 grams.
- Vanilla – 2 tablespoons.
- Citric acid – 2 grams.
- Water -2 liters.
But not only products are required to prepare delicious food. pear delicacy for the winter, it is also necessary to preserve such a dessert and dishes:
The volume of the jars will depend on the form in which the pears will be used for canning. If it’s slices, then you’ll get about one and a half liters of this delicacy. If the pears are cut in half, then you can first put them in jars, choosing their volume. It is known that the dimensions of the pears after its preparation decreases.
It is worth taking responsibly to the choice of fruits. So, only high-quality fruit should be used for cooking according to the recipe. The fruits should not have any dents or even rot. Any varieties of pears are suitable for such canning, except soft varieties. If variety very strong, then after all better than pear cut into slices, and whole fruits should be preserved whole.
Pears also require preparation for canning. First, they are washed well in cold water, and then the stalks are cut off. But you should do everything carefully so as not to damage the pulp. After this, the fruit is pierced with a toothpick and placed on the bottom of the pan. But fold them carefully and loosely so that they do not wrinkle. The jars are also thoroughly washed.
Every jar pour about a third cold and clean water, and only then put it in a pan, where a small layer of cold water. This pan is then placed over low heat and gradually brought to a boil. This whole process lasts about fifteen minutes.
A simple recipe for canning pears in syrup
The preparation of such a dessert from pears begins by first boiling the sugar syrup. To do this, add sugar to the water and put it on low heat.
This solution must be stirred constantly to sugar completely dissolved and only after that, after boiling for another 5 minutes, turn it off. This sugar syrup is poured into jars in which pre-prepared fruits have already been added. The pears are kept in this sugar syrup until they have cooled completely.
When the pears begin to cool, they immediately change their color. They may either turn white or become translucent. After this, they move on to the next stage of pear preservation.
Cook them like jam, over low heat and gradually stirring so that excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, cook for another 5 minutes, then turn off and leave to cool.
The third stage of preparing such a delicacy from pears requires special care and attention. First, the pears are put back on the fire, but it should be low. Once they boil, boil for no more than 5 minutes. After this all the fruits carefully pulled out of the pan and placed in jars, but without syrup. They should be covered with lids for a while.
Now getting ready syrup. It is cooked over low heat by adding vanilla and citric acid. Stir the syrup until all additives have dissolved. Use a ladle to pour the syrup into the jars where the fruits have already cooled. Jars with lids are placed in a saucepan where warm water and sterilization is carried out. But it should last no more than 15 minutes. All that remains is to roll up the lids of the jars and wrap them in a towel. Leave it like this, without turning it over, until the jars have cooled.
Pears in syrup for the winter: recipe without sterilization
- To prepare this way simple recipe, where it will not be necessary to sterilize jars with ready-made pears in syrup, you will need following products:
- Pears - 1.5 kilograms.
- Citric acid - 2 grams.
- Water – 2 liters.
- Sugar - 0.5 kilograms.
The calculation of these products is given on three liter jar pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which must first be sterilize. When the jars have cooled, place the pears tightly in them and pour boiling water over them.
Cover with lids, leave for five minutes according to the recipe, and then pour into a saucepan to make syrup from it, which will then need to be poured back into the jars of fruit. But to prepare it necessary add sugar.
The second pouring of syrup is kept for about seven minutes and again sweet water with pear aroma is poured into the pan. As soon as the liquid begins to boil, you should add citric acid to it and fill the jars again and roll up the lids.
In order for such pears in syrup for the winter to turn out ideal according to this canning recipe, it is necessary carefully Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them there until they cool completely.
Pears in syrup slices and with vanilla
There are many recipes for canning pears in syrup. For example, you can add to this recipe lemon zest or vanillin. But they are perfect for recipes like this. fruit large and durum varieties. It is advisable to have unripe ones, as they will become soft when treated with boiling water. To preserve pears in syrup, you need the following products, which are taken per three-liter jar:
Before you start canning, you need to thoroughly wash the whole fruits and then cut them in half. Must be deleted ponytails they have the middle where the seeds are located. If the fruits are very large, you can cut them again. But it’s worth preparing not only pears, but also jars, which must be thoroughly washed and sterilized.
As soon as both the products and containers are ready, then Rush slices placed in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured with it so that they are completely covered.
The jars should be filled to the very neck with syrup. Give brew let the fruits sit in the syrup for five minutes and drain it all. Repeat this drain three times. But only the third time it is necessary to add citric acid and vanillin to this syrup. Therefore, when the syrup is ready, you should immediately pour it over the pears and immediately roll up the jars.
Banks with pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature whole day so that they can gradually cool down. Only then store it like this canned dessert possible in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.
If the pear fruits are very large, then you don’t even have to cut them if previously, before preparing, remove the peel from them. But you need to cut it carefully so as not to damage the pear itself or change its shape.
And for such a procedure, a thin knife is ideal, but it must be very sharp. Then even large fruits will look simple in syrup fabulous. In addition, so that the pears are attractive looking, it is necessary to take varieties of fruits that have a yellow color or a color with a slight pink color.
When the syrup is being prepared, do not cover the pan with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. It needs to be washed well, cut into slices and added to the syrup at the third stage of preparing the syrup.
But when the liquid is poured into jars, then it is worth removing such circles of lemon from the syrup first, and only then pouring it into jars. You should not leave it for the winter, as then bitterness will appear in such jars.
Canning in syrup - great way preserve the harvest and stock up on aromatic and juicy fruits for a long time.
I use this recipe for the winter. different fruits, but I have a particularly reverent attitude towards pears. For me, pears in syrup are more than just a preparation for the winter, they are a real delicacy.
These pears can be “warmed up” in mulled wine or baked for a few minutes in the oven with nuts and honey, served with ice cream or yogurt. Use as a filling for baked goods and pies, serve with cheeses and baked meats, or simply open the jar and eat if you want something tasty in the middle of the night.
They are fragrant, juicy, sweet - great dessert already on their own. And as a filling or additional component, they will add a touch of sophistication and sophistication to any dish.
Preparing pears in syrup for the winter will not take you much time, and their aroma and amazing taste will delight you for a long time. Shall we begin?!
Prepare the ingredients according to the list.
Spices in this list are an auxiliary ingredient. If the pears are initially very aromatic, you don’t need to add spices.
My pears are juicy, but not very aromatic, and therefore, and also because I like the combination itself, I add a little spice. Pears generally go very well with spices. Enough small quantity– a slice of lemon, a small piece of cinnamon, a pinch of vanilla, 1 piece of clove - and the taste subtly changes, intensifies and reveals a new side.
Sort the pears, wash and dry. If desired, peel and divide into halves or quarters. Remove the seed pod. When preparing pears, keep the already peeled fruits in acidified water, so they will not darken.
Place the pears in the prepared jars, trying to place the slices cut side down. Fill the jars tightly; the pears will shrink in volume during the canning process.
Boil water and fill the jars with pears hot water to the very edge. Cover with a lid and let steep for 5-7 minutes.
If you peeled the pears during the preparation process, it can also be used in the preparation. Pour over the peel and seed pods cold water, bring to a boil and cook for 10 minutes. Turn off the heat and let sit for 15 minutes. Strain the resulting pear broth. Discard the peels and seed pods, bring the broth to a boil again and pour it over the pears instead of using regular water.
After 5-7 minutes, drain the water into the pan. If you use whole spices, add them to the syrup at this stage. So, by tasting the syrup during the cooking process, you can adjust the intensity of their taste. When you feel the spices taste optimal for you, remove the spices from the syrup.
Add sugar and, stirring, bring to a boil. Cook for 2-3 minutes. Pour the hot syrup over the pears, cover with a lid and leave for 5 minutes.
Then drain the water and bring the syrup to a boil again. Add to taste citric acid and, if desired, ground spices or vanilla sugar. Cook for another 5 minutes.
Pour boiling syrup over the pears, filling the jar up to the neck. Seal with sterilized lids. Turn over, wrap warmly and leave until completely cool.
Pears in syrup are ready for the winter. Bon appetit!
Pears are one of the most available products. They make excellent winter preparations in the form of jam, jam, purees and compotes. Often bypassed pear syrup, but completely in vain. Syrup is a universal thing. It is added to baking fillings, soaked into cake layers, flavored ice cream and cereals, and also used to create various soft cocktails and drinks. All methods of making syrup from ripe pears we will sort it out with you in this article.
Pears can be completely different in the color of the fruit, their size, the juiciness of the pulp and its structure. For syrup, we recommend taking juicy and sweet varieties of pears. Fruits with hard and fresh pulp are best reserved for harvesting.
Before cooking, pears are washed and dried with towels. Next, they are cut into two parts and the seed box is cut out with a knife. If, as required by the recipe, you need to use slices without skin, then the skin is cut as thinly as possible from the fruit. Using a special vegetable peeler can make this process much easier.
Methods for making pear syrup
Option 1 – “Classic”
Before cooking, pears are peeled and cut into cubes. To prevent the cutting from darkening, sprinkle it with the juice of one lemon. The net weight of the pulp should be 1 kilogram. For this volume of the main product take 600 grams granulated sugar and 300 milliliters of water. A thick mixture is prepared from the declared products. sugar syrup. To achieve the desired consistency, boil the sugar with water for 5-7 minutes. Place the pear slices into the hot syrup and, stirring gently, cook the slices for 5 minutes. The fruit is then allowed to cool completely in the sweet syrup. The next stage of cooking begins with removing the fruit cubes with a slotted spoon. The syrup is once again brought to a boil, and half-cooked pears are added again. There should be 3-4 such visits. If the fruit is very tender and quickly disintegrates, turning into puree, then you can boil the slices 2 times. At the very end, the hot syrup is filtered. The pulp is used as an independent dessert, or as sweet filling for pies.
Pear syrup is bottled and stored in the refrigerator. In order for the dessert to be stored for more than 6 months, it is boiled again before rolling, and the container is sterilized.
Option 2 – Without heat treatment
Sliced pear without peel, 500 grams, place in a deep bowl, sprinkle with 300 grams of sugar, and mix lightly. To ensure that the fruit releases its juice as quickly as possible, stir the slices every half hour. Total time infusion for cutting - 24 hours. Place the bowl in the refrigerator overnight to prevent the mixture from fermenting.
The next day, filter the syrup. This dessert can be stored in the refrigerator for up to 7 days.
Option 3 – From pear juice
The first thing to do is squeeze the juice out of the pears. It is best to use a juicer, but if such a unit is not available, juice can be obtained by squeezing the pulp through cheesecloth. The amount of sugar will depend on the amount of liquid received. For every liter pear juice take 500-600 grams of granulated sugar. If the pears are sweet, then the amount of sweetener can be reduced.
The juice is seasoned with sugar and put on fire. Boil the mass to the desired state. For toppings and ice cream dressings, the syrup should slowly flow from the spoon in a thin stream. For sauces and cocktails consistency ready dessert can be made more liquid.
Option 4 – From packaged juice
An express option for preparing pear dessert allows you to use ready-made packaged juice as the main component. For a liter of drink, take half a kilo of granulated sugar. The products are combined and heated over medium heat with constant stirring. After 10-15 minutes the syrup will begin to thicken. Consistency ready-made dish determined for themselves individually, depending on the options for its further use.
Chef Alexey Semenov presents to your attention unusual recipe cooking pears in syrup. The base of the syrup is jasmine tea.
Shelf life of pear syrup
A product prepared without heat treatment is stored for a minimum amount of time. This syrup can be kept in the refrigerator for no more than a week. If the pear dessert was thoroughly boiled and ultimately packaged in sterile jars, then the shelf life of such a product can reach a year from the date of manufacture.
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