A pear drink for the winter will please the eye: the orderly rows of cans on the shelves in the pantry or closet, shimmering with the yellowish light of syrup and shining with the plump sides of the fruit, will allow you not to worry about being left without vitamins in the winter. It’s not at all difficult to prepare; we’ll look at how to do it correctly in this article.
Peculiarities
The ideal time to prepare 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, collection in progress harvest and the range of varieties on the market is increasing.
A national dish Slavic cuisine, uzvar, is prepared as a compote from dried fruits, including dried pears. This drink is traditional for Christmas and other holy holidays. Uzvar is necessary when preparing kutia, and is useful for children and adults, including in the autumn-winter period.
Therapeutic and preventive nutrition should not be complete without pear compote.
Benefits and harms
Useful properties of pears as fruit:
- have a tonic and anti-inflammatory effect, increase immunity and protect against stress;
- may have a diuretic effect, forcing the kidneys and bladder to work;
- excellent antipyretic and antitussive agent;
- relieve fever and irritation of the mucous membrane in the throat.
A natural antiseptic like pear will help with liver problems, promote the removal of bile and normalize the functioning of the gastrointestinal 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 useful substances.
- Pear pulp contains a lot of potassium and ascorbic acid in in kind, 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 treating prostatitis.
- Pears are rich in cobalt. This useful substance is involved in the synthesis of hemoglobin and perfectly relieves fatigue.
- Natural antibiotic arbutin in the composition pear pulp has antimicrobial and bactericidal effects. It is especially effective for inflammation of the kidneys and bladder.
- The lack of iron in the body can be easily compensated by including pear fruits in the daily diet. If cracks appear in the corners of your lips or excessive sensitivity to cold makes you tired, 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.
People suffering from gastritis and colitis, problems with intestinal function, and nervous disorders (especially people of retirement age) should not abuse such fruits. If you have pancreatitis, you should also be very careful when including these fruits in your diet.
It is not recommended to eat raw pears 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 delicious breakfast. There is an ancient oriental proverb: “An apple in the morning 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 an afternoon snack.
Pears will do more harm than good if:
- wash them down with water, which slows down the digestive system;
- eating after pears, for example, meat and other foods that are very heavy - this can double or triple the load on the digestive tract;
- eat pears regularly for dessert after hearty lunch or dinner - the gastrointestinal tract even in healthy person It is unlikely to cope with such a load, and flatulence and bloating cannot be avoided.
Calorie content
The calorie content of raw fruits is minimal - 47 kcal per 100 g. Small differences are present among different varieties. It should be taken into account that during cooking the calorie content increases. Approximate calorie content compote will be 70 kcal per 100 g. Dried pears many times higher in calories - 270 kcal per 100 g.
Recipes
Compote from fresh fruits pears are remarkable in that they retain beneficial properties and vitamins for long time. It is delicious and enjoyed by both children and adults, especially in the middle of winter. Sourish taste or sugary undertone - adjust to taste as family members and loved ones prefer.
In Soviet Russia there was a special standard - GOST 816-55, which determined the technology for preparing pear compote. He could be premium, as well as the first and second. The evaluation criteria were the proportionality of the pears, their uniformity in size and color, uniformity of cooking, and the absence of mechanical damage.
Also great importance had the fact that the syrup in the compote had to remain transparent. The compote must have taste and smell (less pronounced in grades 1 and 2), and be free of pulp and single seeds that cause cloudiness. The fruit content in jars was regulated at 50% (for whole pears) - 55% (for sliced ones).
To brew a delicious drink, the pears must first be peeled, cut in half, and the sepals and seeds removed. Then the pears should be soaked: put in water to which citric acid has been 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 this “brine” and dried. After distributing into jars, fill the containers with hot syrup with sugar dissolved in it. The jars are rolled up, turned upside down, making sure they do not leak, and covered with a warm towel or blanket.
You should drink compote with pears more often. If you replace the store-bought lemonade with it, which has become familiar, the benefits will be greater than the harm. The compote can be cooked without rolling and served for every lunch or dinner. Place pears cut into slices and freed from seeds into a 4-5 liter pan, 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 this, the compote is left to brew for at least a couple of hours. Delicious drink 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;
- rosehip or rowan, 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 original taste and increase the vitamin value of the drink.
An amazing addition is olives, which allow you to achieve a non-standard taste if you really want to. Gourmets can easily find a way to transform an ordinary pear compote into a work of culinary art.
Original recipes are based on variations not only in the composition of the assortment, but also in 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 l);
- berry juice (from raspberries, black currants, chokeberries);
- honey (at least 1 glass 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 filled with water again. This compote has an attractive golden hue.
Compote made from wild pears is no worse than from cultivated ones. Wild, unlike garden varieties, is tougher and smaller. It is difficult to cut, and it is not worth cleaning at all. But with 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 fits through the neck perfectly and quickly fills the container.
Next, 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. Use metal lids to seal the jars. They are then turned over and covered with a blanket for several hours or overnight.
The simplest recipe consists of a minimum calculation of the amount of sugar - 0.5 kg per 3 liter jar. If you plan to prepare 2 bottles, 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 pan, boiled with sugar, and then poured back into the jars. The banks are being rolled up.
It is important to know the following.
- Pears are low in calories and low in sugar. They are perfect for diabetics because they can lower blood glucose levels. Pears contain a lot of calcium, which is so beneficial for pregnant women.
- For an infant or child under one year old, it is better to give freshly brewed compote.
- If the compote preparations are large in volume, you should not throw away the seeds and stems. They are easy to cook with sugar syrup. It turns out more saturated, and you don’t have to spend additional fruits on its preparation.
- For harvesting for the winter, you should choose fruits that are unripe rather than overripe. They must be free of dents and wormholes. Different varieties and different proportions sugars provide their own unique flavors. Prepare what you like!
In general, pears are an almost universal fruit that is tasty and healthy no matter how it is processed. You can successfully:
- dry;
- squeeze juice out of them;
- make puree;
- make jam, marmalade or marmalade;
- make candied fruits and souffles, tarts and muffins, add to cocktails;
- Use as a filling for pies or for decoration.
The process of preparing pears does not involve an abundance of juice and small, painstaking work, so you can safely involve children in it. They will be interested in cooking and then drinking this compote themselves.
For the recipe for pear compote with lemon, watch the following video.
Pears contain relatively a lot of sugar and little acid, so it’s not always possible to keep them fresh. But in a city apartment this is completely unrealistic. Therefore, we will preserve pears! Pear compote is perhaps the simplest thing you can cook. For compote, you should select unripe pears, with dense flesh, without blemishes or 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 and hard, it needs to be peeled. This can be done with a special knife that does not destroy vitamins, or with a potato peeling knife, so the skin will be removed in a thin, even layer.
To prevent peeled pears from darkening, they must be filled with acidified citric acid. cold water. Do not keep pears in water for a long time, otherwise a lot of vitamins from the fruit will go into it. Prepare the syrup for pear compote, focusing on the taste of the pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid to it.
The compote made from pears alone is tasty, but looks a bit pale. For improvement appearance you can add a handful of brightly colored berries to a jar of pears - rowan, viburnum, raspberry, chokeberry, black currant etc. Assorted compotes turn out very beautiful and tasty. Several recipes for compotes from natural pears or assorted compotes “Culinary Eden” offers to your attention.
Pear compote without sterilization
1 kg 300 g pears,
110 g sugar,
3 liters of water,
citric acid - to taste.
Preparation:
Wash the pears and place in a saucepan. Pour in water, bring to a boil and simmer for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar to the pear decoction and citric acid, stir until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll it up and turn it over.
Compote of pears without sterilization in another way
Ingredients for filling:
1 liter of water,
200-300 g sugar,
4 g citric acid.
Preparation:
Fill jars up to the hangers 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 the pears in the jars so that it slightly overflows the edges. Roll it up and turn it over.
Pear compote with lemon
Ingredients for filling:
1 liter of water,
400-500 g sugar,
1 lemon.
Preparation:
Peel large pears, cut into slices, remove the core and place in acidified water. Place the pears in sterilized jars up to their hangers, put a lemon slice in each jar, pour hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.
Pear compote with vanilla
Ingredients:
2 kg pears,
5 liters of water,
500 g sugar,
4 g citric acid,
1/3 tsp. vanilla sugar.
Preparation:
Cook syrup from water, sugar, citric acid and vanilla sugar. Place whole or cored pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then transfer the pears into sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into the jars. Sterilize for 20 minutes (1-liter jars), roll up.
Pears with rum
Ingredients:
1 liter of water,
500 g sugar,
50 g rum.
Preparation:
Cut the pears into quarters, remove the core and place in acidified water to prevent them from darkening. Boil syrup from water and sugar, put pears in it and cook until softened. Place the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll it up, turn it over, wrap it up.
Pear compote with berry juice
Ingredients for filling:
1 liter of water,
200 g sugar,
juice of black or red currants, raspberries, etc.
Preparation:
Prepare the pears, place them in jars up to their shoulders and fill them with cold sugar syrup. For each liter jar add ½ cup. berry juice. Let it sterilize for 8-10 minutes. Roll up.
Natural pears
Ingredients for cooking pear compote:
5 kg pears,
6 liters of water,
6 g citric acid + citric acid for blanching.
Preparation:
Peel slightly unripe pears, cut into slices and remove the core. Dissolve citric acid in boiling water and blanch pear slices within 5-10 minutes. Cool, place in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Let it sterilize for 15 minutes. Roll it up and turn it over.
Compote of pears and chokeberries
Ingredients for a 3-liter jar:
1 kg of pears (more is possible),
200-300 g chokeberry,
1.5 stack. Sahara.
Preparation:
Place washed pears and berries in sterilized jars about half full, 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 let stand again for 10 minutes, covered. Drain the syrup, boil, boil for 2 minutes, pour over the pears and roll up immediately. Turn it over.
Compote of pears and olives
Cut the pears into slices, pour boiling water over them and leave to cool. Then place the bowl with pears on low heat, 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 black olives in each. Roll it up and turn it over. This compote is prepared without sugar, so choose the sweetest pears for it.
Compote of pears and cherries
Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).
Preparation:
Cut the pears into quarters and remove the core; remove the pits from the cherries. Place pears and cherries tightly in jars and fill with hot syrup. Cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.
Compote of pears and plums
Ingredients for cooking pear and plum compote:
2.5 kg pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).
Preparation:
Cut the pears and remove the core, cut the plums in half and remove the pit. Place in jars, fill with hot syrup and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll it up and turn it over.
Assorted pear compote
Peel the pears; if they are hard, cut them into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, rowan, viburnum, chokeberry, cherries, etc. – and place them in prepared jars up to their shoulders. The pears should be at least half the volume. Prepare 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 set to sterilize: 1-liter jars - 10 minutes, 3-liter jars - 20 minutes.
Compote of pears and cherry plums
Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water,
100 g sugar.
Preparation:
Cut the pears into slices, place in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears into a colander, put them in jars along with cherry plums, pour hot syrup and set to sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.
Summer is the time to make preparations that will provide the body with necessary vitamins in the cold season. Pear compote allows you to preserve all the benefits of fruits, which are practically not subjected to heat treatment.
Fragrant pear compote without sterilization can be prepared from any variety of pears, but best suited durum varieties, slightly unripe fruits - they will retain their shape better. This recipe involves the use of whole pears with tails, which can be enjoyed with pleasure in the winter, as they will retain their aroma and taste.
Ingredients
Based on 1 three-liter jar:
- 7-8 pears
- 200 g sugar
- 0.5 tsp. citric acid
Preparation
1. Before preparing pear compote, you should thoroughly rinse the fruits under running cold water to remove all contamination, especially in the tail area.
2. As soon as the pears are slightly dry from water, each fruit should be pricked in 2-3 places with a sharp toothpick. If the pears are overripe, this step can be skipped, but for hard fruits the operation is required.
3. Place pears in still warm sterilized jars - 7-8 fruits per three-liter jar are enough.
4. Fill the jars with pears with boiling water, wrap them up and let them stand for 15 minutes, then drain the water, add sugar and acid to it, pour the hot syrup into the jars, roll them up with sterilized lids and turn them over.
5. The jars must be carefully wrapped and left to cool, covered, for 1-2 days, and then sent to the cellar for storage.
Note to the hostess
1. Pears have one amazing feature: sometimes they become overripe on the inside, but remain intact on the outside. It is impossible to guess from their appearance that their core has softened. Meanwhile, such fruits need to be rejected, otherwise the preservation will be spoiled. To “expose” unsuitable specimens, each fruit is vigorously tugged by its tail. In one with which not everything is in order, it will jump out and pull the darkened seed chamber with it, but in a pear of medium ripeness and in an unripe one, the stalk will not come off.
2. Since the compote is not sterilized, the conditions for its storage are subject to the requirements specified in the recipe: the jars should be taken to the cellar. It’s just a pity that residents of high-rise buildings do not have a comfortable underground space, and there is not enough space in the refrigerator for several three-liter containers. A balcony and a thick-walled wooden box with a lid, upholstered on the inside with three layers of felt or thick coat material, will help out. Before putting the pear compote there, the jars must be well wrapped in newspapers. This improvised thermos will also come in handy for other supplies.
3. The hostess rolled up a lot of cans of compote and placed them all side by side with the lids down. After a while I discovered a puddle. Which container did the liquid leak from? Due to their crowding, identifying defective ones is problematic. That is why it is advisable to place no more than 2 cans side by side: a couple on the table, the same number on the floor, etc.
Pears cooked in own juice, retain the majority useful properties. Nice to enjoy fruit drink a bite with the pulp both on a rainy evening and on a frosty day. Pear compote for the winter is cooked very simply, it solves the problem of processing a rich harvest of not only yellow fruits, but also other fruits and berries.
Easy to prepare
Unripe, dense pears are suitable for compote. Overripe, soft fruits are best left for jam or preserves. Wrinkled, deformed specimens with signs of rotting are not suitable. It is better to peel thick-skinned fruits.
To sterilize or not
Pear compote can be prepared according to any recipe without sterilization. This means that the jars do not need to be treated with temperature for a long time before twisting. It is enough to wash them well with baking soda, dry, and scald with boiling water before adding food.
- Steam . Keep the container over boiling water. This can be done using a grid, sieve or a special lid with a hole. Place the tool over a large saucepan of bubbling liquid. Place it on top of the neck of the container.
- Boiling. Convenient for processing small jars. Pour water into them and place them on the bottom of the pan. Place the lids nearby. Pour water up to the neck of the container. Boil required amount time.
- Oven . Place the washed jars on their necks without wiping them. cold oven. Place the lids nearby. Set 120-150°C, heat for the required amount of time.
Exposure depends on the volume of the container. Long does not mean good; dishes can overheat and burst from a simple touch. The table shows the recommended holding time for different containers by each processing method.
Table - Sterilization time for dishes of different sizes
| Container volume, liters | For a couple, minutes | In the oven, minutes | In a saucepan, minutes |
|---|---|---|---|
| 0,5 | 5 | 10 | 10 |
| 1 | 8 | 15 | 15 |
| 1,5 | 10 | 20 | 20 |
| 3 | 15 | 25 | 30 |
Some housewives sterilize small containers in microwave oven. It is enough to pour water to the bottom (1.5-2 cm), set the maximum power. Leave the jars filled with water for about three minutes.
A selection of recipes
Before cooking, you need to select the fruits and calculate the proportions. You don't have to strictly follow the recipe. If you put more or less pears per 100 g, nothing bad will happen. However, the amount of water and sugar may be required slightly different.
Finding out exactly how much fluid you need is easy. Place the prepared fruits in a storage container and fill with water. Drain the liquid into a saucepan using cheesecloth or a special lid with holes. You will get the exact amount of water. During the boiling process, some of the moisture will evaporate, so add another 100-200 ml of liquid.
The compote is prepared in several stages:
- preparation - washed fruits are placed in clean jars;
- cooking syrup - water is boiled together with sugar;
- pouring - pears are filled with sweet water;
- twist - containers are sealed, turned over, stored under a blanket until cool.
In a jar, liquid and solid components are usually arranged in a 50:50 ratio. Often the fruits take up less than half of the jar, and water is poured up to the very neck. Do not fill the container tightly with fruit, otherwise you will end up with pears in syrup and not compote.
Traditional
Description . The simplest recipe. You can use it as a base and add to taste different fruits and berries taking into account proportions.
What to prepare:
- pears - 1 kg;
- sugar - one glass;
- water - 3 l.
How to do
- Wash the fruit well.
- Cut out crumpled, rotten places, tear off the petioles.
- Place in prepared containers.
- Boil water and pour into jars.
- Wait for half an hour.
- Pour the liquid back into the pan.
- Add sugar and cook over low heat.
- When the syrup boils, simmer for five minutes and remove from heat.
- Pour liquid into containers and tighten.
To ensure complete sterility, filled but not closed jars Can be sterilized on the stove or in the oven. Place the container on the towel-lined bottom of the pan. Pour water up to your shoulders and simmer over low heat for about half an hour. You can put the covered jars in the oven at 120°C for 20-30 minutes.
Citric
Description . Citrus fruits add a touch of freshness and vigor to any drink. In addition, sour juice is a natural preservative.
What to prepare:
- pears - 1 kg;
- sugar - 800 g;
- lemon - one;
- water - 2 l.
How to do
- Put the water on fire.
- After boiling, add sugar.
- Wait for it to dissolve and boil.
- While the liquid is boiling, rinse the pears and cut out the cores.
- Cut off the lemon peel along with the white layer, cut the pulp into slices.
- Place fruit in the bottom of a clean jar.
- Pour boiling syrup over it and roll up.
Orange
Description . This beautiful, refreshing compote is recommended to be served with lemon wedge and a sprig of mint. The amount of sugar can be increased if desired. You are allowed to try the drink after three hours.
What to prepare:
- pears - eight pieces;
- small orange - four pieces;
- sugar - 60 g;
- water - 1 l;
- honey - 100 ml;
- carnation - three buds.
How to do
- Peel the pears and cut out the core.
- Mix lemon juice with sugar, add honey, cloves, water.
- Place the pears and place the mixture on the stove.
- After boiling, reduce heat and simmer covered for 15 minutes.
- Remove the pears with a slotted spoon and place in prepared containers.
- Peel the oranges and divide the pulp into slices.
- Place in syrup and boil for five minutes.
- Remove the orange slices and add to the pears.
- Boil the liquid for five minutes.
- Pour over the fruit and roll up.
Grape
Description . Any grapes are suitable for compote - with or without seeds, white, dark, sour, sweet. Can be mixed different varieties so that the drink acquires a pleasant pinkish color and a sour note.
What to prepare:
- pears - 150 g;
- raisins - 50 g;
- sugar - 100 g;
- water - 800 ml;
- lemon slice - two pieces;
- citric acid - 1 g.
How to do
- Cut the washed pears into quarters and cut off the seed pods.
- Cut each quarter into two pieces.
- Separate the grapes from the branches and rinse.
- Place prepared fruits in jars and add lemon slices.
- Boil the water.
- Add sugar, stir until dissolved.
- Add acid and stir.
- Wait until it boils, pour into containers with fruit.
- Roll up and leave to cool.
Instead of grapes, you can use cherry plum, dogwood, and gooseberries. Calculate the amount of sugar according to the acidity of the berries.
Cranberry
Description . The “swamp” berry is rich in vitamin C and gives drinks a characteristic sour taste. Red berries ripen around the same time as late varieties pears. It turns out autumn compote, which is prepared in 30-40 minutes.
What to prepare:
- pear - 200 g;
- cranberries - 50 g;
- water - 2.5 l;
- sugar - three tablespoons;
- cloves - two pieces.
How to do
- Core and roughly chop the pears.
- Rinse the berries and throw away any spoiled ones.
- Pour the prepared ingredients with water and put on fire.
- Wait until it boils, add cloves, add sugar.
- Boil for five to ten minutes.
- Remove from heat and pour into containers.
Quince
Description . Usually, the astringent, dense quince fruits are not eaten in fresh. But fruits perform well in preparations and preservation. Combination with pear allows you to create a drink with subtle aroma, rich color.
What to prepare:
- pear - 400 g;
- quince - 400 g;
- water - 2 l;
- sugar - 200 g.
How to do
- Peel the fruit, remove the seeds, cut into small cubes.
- Cover the fruit slices with sugar and leave for 20-30 minutes.
- Pour in water and place on the stove.
- Cook until boiling, stirring occasionally.
- Boil for another seven to eight minutes, remove from heat.
- Use a slotted spoon to scoop the fruit into the jars.
- Boil the syrup and pour into containers.
Currant
Description . Currant berries ripen in mid-summer, and most pears ripen in August-October. To cook compote by combining the ingredients in one jar, freeze or dry the berries. Scald dried currants with boiling water before using.
What to prepare:
- dense pears - 1 kg;
- currants - 500 g;
- water - 2.5 l;
- sugar - 1 kg.
How to do
- Slice the pears and remove the seeds.
- Sort through the berries and throw away any spoiled ones.
- Place pear slices in a clean jar.
- Place berries on top.
- Gently add sugar.
- Boil water and fill the jars with boiling water.
- Seal and place on lids.
Apple
Description . Apple-pear combination is a classic taste. Fruits complement each other perfectly, especially if you combine different varieties - sour and sweet. Malic acid makes the drink not so sweet and highlights the honeyed pear notes.
What to prepare:
- pear - 200 g;
- apple - 500 g;
- sugar - 350 g;
- water - 2.2 l.
How to do
- Wash and dry the fruit.
- Place the pieces into clean jars.
- Boil water and pour into a container.
- Leave for 20 minutes.
- Drain and put on fire.
- Add sugar and stir.
- Boil for about five minutes after boiling.
- Pour into a container with fruit and roll up.
Apple and pear compote goes well with other fruits and berries. Complete the drink with aromatic lemon, orange slices, lingonberry, cranberries, plum, cherry fruits.
Rowan
Description . The fruits ripen at about the same time and look good in a jar. Chokeberry gives the drink tart taste, beautiful colour. Use only ripe berries.
What to prepare:
- pears - 1 kg;
- chokeberry - 300 g;
- sugar - 300 g;
- water - 2.5 l.
How to do
- Cut the pears and remove the seeds.
- Place in clean jars.
- Wash the berries and add to the pears.
- Boil water and pour into containers.
- Cover with lids and leave to steep for ten minutes.
- Drain the infusion and place on the stove.
- After boiling, keep on low heat for two minutes.
- Pour the syrup again and leave for ten minutes.
- Boil, pour one last time.
- Roll up and turn over the jars.
From dried fruits
Description . Under the influence of hot water, fruits are filled with moisture, retaining most of the nutrients. The compote turns out to be dark, rich in color.
What to prepare:
- dried pears - 200 g;
- water - 1 l;
- sugar - 100 g.
How to do
- Rinse the pears with boiling water.
- Pour water over the fruit and bring to a boil.
- After boiling, simmer, covered, over low heat for 35 minutes.
- Add sugar, mix well.
- Heat until the sugar grains are completely dissolved.
- Remove from heat and pour into containers.
Rosehip
Description . Fragrant and healthy drink will prepare you for the cold and energize you. Dried rose hips are the absolute leaders in vitamin C content (1.2 g per 100 g).
What to prepare:
- pears - 500 g;
- water - 3 l;
- rose hips - 200 g;
- sugar - 200 g.
How to do
- Pour water over dry berries and place on fire.
- After boiling, cook over low heat for a quarter of an hour.
- Remove the seeds from the pears and cut into slices.
- Add to the berries, cook until boiling.
- Add sugar and cook for six to eight minutes.
- Remove from the stove and leave to steep for an hour.
- Pour into jars.
You can close the rosehip compote in another way: by filling each pear fruit with berries. Cut out the seeds without cutting the flesh in half. Place the rosehip berry in the hole formed. Try making a drink this way with raspberries, lingonberries, rowan berries, cherries, and mint leaves.
Thorn
Description . It is recommended to supplement wild plums with small ones wild pears. The combination of fruits will create a healthy drink that improves digestion and helps with colds. Using the same recipe, you can prepare compote from garden sweet varieties.
What to prepare:
- wild game - 1 kg;
- thorn berries - 700 g;
- water - 3 l;
- sugar - 200 g.
How to do
- Wash and dry the fruit.
- Remove the seeds from the berries, break off the stems of the pears, and cut large fruits in half.
- Pour boiling water over the berries for five minutes.
- Place prepared fruits in clean jars.
- Boil three liters of water and pour into containers.
- Leave for at least an hour until completely cooled.
- Drain the water, add sugar.
- Wait for it to boil, let stand for five minutes.
- Pour the liquid into containers.
Vanilla
Description . Vanilla should be added carefully - large doses will make the drink bitter. A quarter teaspoon is enough. For a richer flavor, you can use a cinnamon stick instead of vanilla or along with it.
What to prepare:
- pears - 2 kg;
- sugar - 500 g;
- water - 5 l;
- lemon juice or diluted lemon juice - two tablespoons;
- vanillin - a third of a teaspoon.
How to do
- Cut in half and remove seeds from pears.
- Add sugar, vanilla and lemon juice to the water.
- Once boiling, add the fruit pieces.
- Wait until it boils, reduce the heat.
- Boil for ten minutes.
- Use a slotted spoon to place the pears into containers.
- Boil the syrup and pour over the fruit.
- Roll up and wrap until cool.
Do not confuse vanilla powder with vanilla sugar. You can use one or the other. Vanilla sugar For aroma you will need a little more than vanilla pure form. The total amount of granulated sugar in the compote should be taken into account so as not to over-sweet.
In a slow cooker
Description . A multicooker is a convenient and versatile device in which it is easiest to prepare pear compote.
What to prepare:
- pear - 1 kg;
- water - 2 l;
- sugar - 500 g;
- lemon juice - two tablespoons;
- carnation - two buds.
How to do
- Peel the washed pears.
- Cut in half, cut out the cores.
- Place in a clean jar.
- Pour water into the bowl, add sugar.
- Set the “Multi-cook” or “Stew” mode to 160°C.
- Wait for it to boil, pour in the juice, and add the clove buds.
- After five minutes, turn off the device and pour hot syrup over the fruit.
Children's
Description . Compote without sugar can be prepared for a healthy baby food. The drink is recommended to be given from seven to eight months. To be safe, sterilize filled jars.
What to prepare:
- Pear - one;
- apple - one;
- water - 700 ml.
How to do
- Wash the fruit, remove the skin, and remove the seeds.
- Cut the pulp into small pieces.
- Fill with water, cover with a lid, leaving a small gap, and place on the stove.
- Wait until it boils, turn off the burner.
- Close the lid tightly and leave for an hour.
- Pour into containers and store.
For themselves, adults can prepare unsweetened compote with wine vinegar(a teaspoon per liter of water). Cut the peeled and seeded pears into slices. Place in boiling water with vinegar for ten minutes. Place the fruits in containers. Boil water and pour over pears.
Any compote recipe can be modified to suit your needs. It is allowed to reduce or increase the amount of sugar, fruit, and water. Sour varieties, especially when mixed with sour berries, it is recommended to sweeten them generously. You can add more than just sugar and lemon juice as a preservative. Preserve the drink with rum, aromatic liqueur or fruit vinegar.
How to prepare compote
pear compote for the winter
35 minutes
75 kcal
5 /5 (1 )
Pears contain a lot of vitamins and nutrients, but it is not always possible to keep them fresh. Therefore, an excellent solution would be to preserve pears for the winter. To prepare pear compote, you do not need any special knowledge or skills; it is very simple to prepare. To prepare it, you can use whole pears or cut them into slices. A compote made from assorted fruits with apricots, apples or peaches.
In this article I will tell you how to prepare a very tasty and aromatic pear compote in two different ways.
Recipe for pear compote for the winter without sterilization
Inventory: knife, spatula, saucepan, 1.7 liter jar with lid.
Ingredients
Step-by-step preparation
- Wash the pears thoroughly. For compote, not overripe pears with soft pulp. They must be free from bruises and other defects.
- We sterilize the jar in any way convenient for you. Usually, I keep the jar over steam for 3-5 minutes.
- Since my pears have hard skins, I peel them.
- We also remove the stalk and seeds.
If the pears are too large, they can be cut into 2 parts, and small fruits can be placed whole.
- Place the peeled pears in the jar, trying to fill all the space.
- Boil water in a kettle or saucepan. Place a knife under the bottom of the jar with pears and pour boiling water over everything to the very top of the jar.
A knife is necessary so that the jar does not burst when we start pouring boiling water.
- Cover the jar with a lid and leave for 3 minutes.
- When the pears have stood for three minutes, pour the liquid into the pan.
- Add sugar to the pear water and cook the resulting syrup for 1-2 minutes after boiling.
When you prepare the syrup, focus on the taste of the pears themselves. If the pears are sweet, you will need less sugar.
- Add a few black rowan berries to the pears. The berries will give the compote a beautiful color.
- Fill the pears with sweet syrup to the brim of the jar.
- Twist the jar metal lid or roll it up.
- Turn the jar upside down and leave to cool.
Did you know?When we turn the jar upside down, the pressure created inside will press the lid onto the jar and create an absolute seal.
Store the finished compote in a cool, dry place. Compote pears can be used to prepare various desserts or baked goods.
Video recipe for pear compote for the winter without sterilization
I suggest watching a video that explains in more detail how to prepare a simple pear compote for the winter.
Pear compote. Canned pears. Harvesting for the winter.
Connecting the AIR affiliate program: http://join.air.io/Lora
Aliexpress affiliate program: https://cashback.epn.bz/?i=3ea4b
https://i.ytimg.com/vi/40yOj3wLeXk/sddefault.jpg
https://youtu.be/40yOj3wLeXk
2016-10-07T19:14:08.000Z
IN next recipe I'll tell you how to preserve very delicious compote using sterilization. Sterilization is necessary to ensure that the product does not deteriorate and bacteria harmful to health do not appear in it.
Recipe for pear compote for the winter with sterilization
- Cooking time– 55 minutes.
- Number of servings – 5.
- Inventory: knife, large saucepan, 3 liter jar, lid, sterilization circle.
Ingredients
Step-by-step preparation
- Wash the pears well and remove the stems. Try to choose ripe fruits, but not overripe.
- We wash the jars thoroughly. Place the pears tightly in the jar.
- Add a teaspoon of citric acid.
- Pour sugar into a jar.
You can adjust the amount of sugar to your taste.
- Pour boiling water over the pears.
- Place a circle for sterilization at the bottom of the pan and place the jar on it.
- Cover the jar with a lid and pour into the pan hot water and wait until the water boils.
- From the moment the water boils, we sterilize the pears for about 40 minutes, since they are quite large and hard.
Loading...