Compote of pears for the winter will be a wonderful end to the autumn conservation. One should only look at the contents of the jar, as it becomes immediately clear: the billet is rich not only with taste and aroma, but also with content, because fruit fruits are juicy and attractive externally, which allows you to get both excellent drink and a wonderful dessert.
How to make compote of pears for the winter?
Compote of pears for the winter - recipes that help to preserve a wide variety of blanks. The traditional way of cooking guarantees a quality drink, so it's better to start with it: to do this, you need to make a syrup of water, sugar and citric acid, boil the pears in it for 15 minutes, decompose the contents into cans and sterilize. Although compote of fresh pears does not require special culinary skills, several useful tips will not interfere.
- Particularly hard pear varieties are blanched, for which they place the fruit in a colander and lower it into boiling water for no more than 5 minutes.
- As the pear quickly darkens, the sliced fruit is quickly placed in acidified with citric acid water.
- Large fruits should be prepared, for this, the skin is cut with a sharp knife, the flesh is cut into several parts, and the bones and the core are removed.
- Often, the unremarkable color of the pear compote is enhanced by the berries and fruits combined with it.
Compote of pears for winter - a simple recipe
Compote of pears for winter without sterilization is a great way to preserve vitamins and get the most useful preservation. With this technique, fruits are not subjected to long heat treatment, so they retain their natural color and taste, and the drink turns out to be concentrated and saturated.
Ingredients:
- pears - 1 kg;
- water - 2.5 liters;
- sugar - 100 g;
- citric acid - 5 g.
Preparation
- Wash the washed pears, cut them, pour water and cook for 15 minutes.
- Transfer to a sterile jar.
- In pear broth add sugar and citric acid, bring the syrup to a boil and pour the contents of the jar.
- A simple compote of pears for the winter roll, turn over and wrap up until completely cooled.
Compote of whole pears for the winter
Most cooks prefer compote from whole pears to other options for canning, because such a preparation, in addition to a delicious drink, contains delicious fruits, which are excellent for both individual dessert and for use in baking. The main thing is to choose fruits of one size, juicy and ripe, but of solid sorts.
Ingredients:
- pears - 7 pcs .;
- water - 2 l;
- sugar - 150 g;
- citric acid - 5 g.
Preparation
- In 1.2 liters of water, add 1 g of citric acid, bring to a boil, lower the pears and blanch for 15 minutes.
- Transfer to cold water for 5 minutes, after, put in a sterile jar.
- From the remaining water, sugar and citric acid, cook the syrup and pour the contents of the jar.
- Sterilize the compote from whole pears for the winter 35 minutes.
Compote of pears and plums for the winter
Many housewives, considering the inexpressiveness of a pear, combine it with different berries and fruits. The most popular today's variation is compote of pears and plums. The fact is that in this combination, the drink acquires twice as many vitamins and aromas and changes the faded color and sugary sweetness to a pleasant sweet and sour taste.
Ingredients:
- plums - 350 g;
- pears - 4 pcs .;
- water - 2 l;
- sugar - 250 g.
Preparation
- From the sink, remove the bones, cut the pears into 4 parts and remove the core.
- Boil water, blanch in it plums - 3 minutes, pears - 5 minutes.
- Transfer the fruit to a sterile jar.
- In the same water, add sugar and cook for 2 minutes.
- Pour the compote of pears for winter with syrup, roll and wrap.
Apple-pear compote for the winter
Compote of apples and pears is a traditional preparation. In the period of conservation, she will enjoy financial accessibility and simplicity, and in winter - with the necessary vitamins, pleasant taste and duration of storage provided by malic acid. Only in combination with pears, this natural preservative helps the drink not to deteriorate or explode.
Ingredients:
- pears - 5 pcs .;
- apples - 3 pieces;
- water - 2 l;
- sugar - 300 g.
Preparation
- Pears and apples peel and cut.
- Put in a jar, pour boiling water and leave for 20 minutes.
- Drain the water in a saucepan, add sugar and cook.
- Pour the compote of pears for winter with syrup and roll.
Compote of pears with lemon for the winter
Compote of pears with lemon will add to the stocks of exotic. For the preparation, only a couple of lemon slices will be needed, which will give the content an acid-sweet tropical flavor, a citrus aroma and raise the energy value of the drink. In addition, lemon is a natural preservative, helping to avoid subsequent sterilization of the billet.
Ingredients:
- pears - 4 pcs .;
- lemon slices - 2 pcs .;
- water - 2 l;
- citric acid - 5 g;
- sugar - 250 g.
Preparation
- Boil 1 liter of water with 2 g of citric acid and dip the sliced pears for 5 minutes.
- Transfer to a jar, add slices of lemon.
- From the remaining water and sugar, cook the syrup.
- Fill the fruit with syrup and roll it.
Compote of pears and grapes for the winter
Pear compote for the winter with grapes will appeal to fans of culinary experiments, because the variety of varieties of pears and grapes - fertile soil for a variety of combinations in which you can give the drink any color and taste. In this case, it should be noted that the dark grapes will make the compote tart, and the light will provide a pleasant sourness.
Ingredients:
- pears - 5 pcs .;
- grapes - 350 g;
- water - 1.5 liters;
- sugar - 250 g;
- citric acid - 5 g.
Preparation
- Cut the pears into slices, peel the grapes from the twigs.
- Put in a jar and pour boiling water for 15 minutes.
- Water pour into a saucepan, add sugar and cook.
- Put citric acid in the jar, pour it in syrup and roll it.
Compote of pears with mint for the winter
Those who want to turn compote from house pears for the winter into a refreshing, toning blank, and a few peppermint leaves will suffice. Essential oils will give the drink an incredible fragrance and a pleasant taste and without much preparation. In this case, the compote is preserved by the method of a single filling without subsequent sterilization.
Ingredients:
- pears - 650 g;
- water - 2 l;
- sugar - 250 g;
- leaves of mint - 7 pcs.
Preparation
- Pour pears and mint with boiling water for 30 minutes.
- Drain the water in a container and cook together with the sugar for 3 minutes.
- Fill the contents with syrup.
- Compote of pears with mint for the winter roll, flip and wrap.
Compote of pears with citric acid
Pear compote for the winter with citric acid is an eternal classic. The fruits themselves contain a lot of sugar, darken when sliced, need blanching. In all these cases, citric acid is needed. It will help the pulp to preserve the natural color, add a flavor drink and, being an excellent preservative, will prolong the shelf life of the billet.
Ingredients:
- pears - 2 kg;
- sugar - 100 g;
- citric acid - 5 g;
- vanilla pod - 1/2 pcs .;
- water - 1.5 liters.
Preparation
- Sugar rub with vanilla seeds.
- Pears cut and put in a jar.
- In boiling water add sugar, citric acid and cook for 2 minutes.
- Fill the workpiece with syrup for 5 minutes.
- Drain, cook, fill and roll.
Compote from a pear duck for the winter
A compote made from pears is a gift from nature to cooks. These miniature fruits are characterized by a piquant taste, incredible vitamin composition and high content of lemon and ascorbic acid , which helps to preserve them without any additions. In addition, wildfowls are growing everywhere - and this is a chance to stock up with free stamping.
Ingredients:
- pears of wild game - 12 pcs .;
- water - 1.5 liters;
- sugar - 150 g.
Preparation
- Wash the washed pears in a jar and pour boiling water for 20 minutes.
- Boil the boiled water and repeat the process.
- After, boil with sugar for 3 minutes and pour the workpieces.