Pears in syrup are an exquisite dessert that can be served not only for family tea drinking, but for a festive sweet table. You can close them in pieces or whole, if the fruits are small. Regardless of the type of fruit chosen and the way they are preserved in syrup, they turn out to be mouth-watering and tasty, they stand well in a normal room. Another advantage of such blanks is their cost-effectiveness: even despite the use of a sufficiently large amount of sugar, canned food is inexpensive because of the availability of the main ingredient.
Even an inexperienced cook will be able to cook tasty pears in syrup if he adheres to several rules.
- For the preparation of pears in syrup, you should not use over-ripe fruits, especially if you plan to preserve them in slices. They can spread in syrup, making the treat unappetizing.
- If you want to make whole pears for the winter in syrup, you should choose varieties with medium-sized fruits. Just small, very immature pears of large varieties for this purpose will not work.
- Despite the fact that pears have a sweet taste, they even contain less sugar than apples. You should not reduce the amount of acid and sugar indicated in the recipe, even if you think that pears are sweet by themselves.
- Before cooking dessert, pears need to be picked, washed and dried. When preparing fruits for preservation, they cut out suspicious areas of pulp. If you can preserve the fruit with slices, from them you need to cut out fragments with seeds, remove the stem. If the pears are completely closed in the syrup, then only the stamens located below the fruit are cut out. The mistress decides whether to remove the stems when preserving whole fruits: pears look more appetizing with them, but they are stored a little worse.
- Canning pears whole, they are pierced in several places with a knife so that they are better soaked in syrup.
- Cover the pears in the syrup only in cleanly cleaned and sterilized jars using metal lids for tightness. Lids must also be sterilized before use, usually done by boiling.
- Canned food with pears in syrup is desirable to turn and wrap a blanket. Cooling down in a steam bath, they undergo additional sterilization and then stand up better.
Pears in syrup can be served as an independent dessert, used to prepare other sweet dishes.
Pear slices in syrup
Composition (1 l):
- pears - 1 kg;
- water - 150 ml;
- citric acid - 2 g;
- sugar - 0, 8 kg.
- Wash pears, dry with a napkin.
- In two tablespoons of water (40 ml) dissolve citric acid.
- Cut the pears into 4 pieces lengthwise, cut out the seeds with them. Cut each quarter along into another 2-3 pieces.
- Put the pear slices in a bowl, pour water with citric acid dissolved in it. This will help pears remain light and appetizing.
- Place the remaining water on a slow fire. When it warms up, start pouring sugar and stirring in small portions until the syrup gradually takes all the sugar indicated in the recipe.
- Drain water from the pear bowl. Fill the slices with hot syrup. Leave in a cool place for 6-8 hours, you can overnight. Pears during this time will make their own juice, well soaked in syrup.
- Put a bowl of pears in syrup over medium heat. While stirring, bring to a boil and boil for 3 minutes.
- Cover the pelvis with insect protection cloth and leave for 5-6 hours at room temperature.
- Return the basin with the sweet billet to the stove, heat it to a boil and cook for 5 minutes over medium heat, stirring and removing the froth protruding on the surface.
- Remove the pear slices from the heat and leave them to cool.
- During this time, prepare the jars, washing them well and sterilizing them well. Boil suitable lids.
- Heat the jam again and let it boil for 5 minutes. Pear slices by this time will be almost completely transparent and very appetizing.
- Spread the pears over the prepared jars, cover with syrup, cork. Turn the cans over, cover with a blanket and leave it in this condition until morning.
The delicacy prepared according to this recipe looks delicate and refined, has a pleasant taste with a barely noticeable sourness. You can store the workpiece at room temperature.
Whole pears in syrup
Composition (for 3, 5-4 l):
- pears - 3 kg;
- sugar - 3 kg;
- water - 1, 5 l;
- citric acid - 5 g.
- Wash the pears, blot with a towel.
- Using a knife to clean the fruit, cut out the area of the pulp with dry stamens.
- Pierce each fruit in several places with a knife.
- From the amount of water and sugar indicated in the recipe, boil the syrup.
- Immerse pears in a container of syrup.
- Over medium heat, bring the mass to a boil.
- Cover the container with pears with gauze, leave at room temperature for 6-8 hours.
- Once again, bring the cooled mass to a boil, reduce the temperature to a minimum and cook the pears 1, 5-2 hours depending on their size. Remove the foam on the surface. For half an hour until done, add citric acid.
- Sterilize the jars, spread the candied pears over them. Pour them with the syrup in which they are boiled.
It remains to hermetically close the jars with the dessert, wait for them to cool and put them in the closet.
Pears halved in syrup
Composition (3 liters):
- pears - 2 kg;
- water - how much will leave;
- sugar - 0, 4 kg;
- vanilla sugar - 20 g;
- citric acid - 4 g.
- Pears, washed and dried, cut into halves. Cut out seed areas, remove stalks and tips with dry stamens on the opposite side.
- Sterilize the jars and their lids.
- Fill the jars with pears halves.
- Boil water, pour pears over it. Leave a clean lid for 15-20 minutes.
- Drain the liquid from the can into the pan. Bring it to a boil. Add both types of sugar and citric acid.
- Boil the syrup 5 minutes after it boils again.
- Fill the pears with syrup, roll up the cans.
- Place the cans in bottom up, wrap with a blanket and leave it for 2 days.
It is advisable to store this billet in a cool room, although it is well worth it at room temperature.
Pears in syrup can be prepared for the winter in several ways. According to some recipes, the dessert resembles a thick compote, while others - confiture with large pieces of fruit or even with whole fruits. All variants of this delicacy will surely be in demand during the cold season.