Pear compote is not as easy as it may seem. We stock the autumn harvest in pear compotes for the winter

Pear compote is not as easy as it may seem. We stock the autumn harvest in pear compotes for the winter

Pear compotes, if the title fruit remains in splendid isolation, are very tasty, but look quite faded.

Depending on the variety, the drink may even get a bluish tint. To touch up and further shade the taste allows the addition of berries.

However, if your home is not so picky, it is enough to pick up a recipe from the appropriate variety and fragrant fruit decoction will be met with a bang!

Pear Compote - General Cooking Principles

• Pear compotes for everyday use and seaming for the winter are made from any pear variety. The exception is late winter varieties, which are removed from the trees unripe and stored for a long time.

• For compotes, both small-fruited and large-fruited varieties can be used. Large fruits are cut into slices, and small ones are used whole. If the rind of the fruit is too hard, and the compote will be harvested for the winter - it is cut off.

• Pear compote sweetened with sugar or honey. Sugar is added to cold water and fruit is boiled in the resulting syrup, and honey is diluted in the already prepared broth.

• Pear compotes are often boiled in combination with other fruits or berries. An unusual taste has a pear compote, cooked with citrus (oranges). Very often, the drink is flavored with cinnamon, vanilla, mint or rosemary.

• For preservation for the winter, fruits are placed only in sterile jars and stacked loosely. To keep the compotes for a long time and not explode, before pouring the fruit with syrup, they are poured with boiling water several times and then kept there for at least 10 minutes. Roll capacity boiled metal lids. After that, banks tightly wrapped with a blanket, set on the cover, and kept under it for two days.

Vanilla compote of pears in half for the winter


• one and a half kilograms of pears;

• 400 gr. sugar;

• one bag of vanilla sugar;

• an incomplete spoonful of dry “lemon”.

Cooking Method:

1. Wash the fruits well, preferably with warm water, cut longitudinally into halves and remove the core, trying to grab all the coarse fabric. Cut off a little pulp from the side of the tail and cut the spout out. 2. “On the hanger” fill the sterile jar with pear slices, placing the pieces with the convex part to the sides of the container.

3. On two and a half liters of water from the total amount of sugar, boil the syrup and pour the practically boiling solution into the jars.

4. After 10 minutes, drain the syrup, boil again and pour it into the container, stand for the same time.

5. Then drain and boil again. Add citric acid with vanillin to the boiling syrup and boil it for two minutes, no less.

6. After that, pour boiling syrup to the very top and roll up the jar with sterilized lid.

7. Turn the container upside down on the blanket and wrap it with it. After two days, cool the banks in the storage location.

Mint Pear Compote with Plums


• two mature large pears, varieties “Dyushes”;

• seven plums, medium size;

• 50 gr. sugar;

• two grams of fresh mint;

• filtered drinking water - 1.5 liters.

Cooking Method:

1. Rinse the fruit well, without removing the seed, put the plums in the pan.

2. Cut the pears into slices, preliminarily cut from the fruits of the bones with the core, and send them to the plums. Add sugar and pour in water.

3. Place the container on a “fast” fire and bring to a boil. As soon as the liquid in the bank begins to boil, dip into it well-washed mint leaves and immediately remove from heat.

4. Let the drink stand for 20 minutes or soak under the lid until it cools completely.

Aromatic compote of pears with thyme, mint and lemongrass


• eight medium-sized pears;

• half a cup of white sugar or honey;

• one sprig of mint and thyme;

• lemongrass - 5 cm stem (you can do without it).

Cooking Method:

1. Cut the fruits washed with warm water into slices. Be sure to remove the seed boxes from the fruit and cut the nozzles.

2. Put the fruit pieces in the pan. It is advisable to choose such a container so that prepared slices occupy at least one third of the volume of the container.

3. Rinse the stem of lemongrass, sprigs of mint and thyme well.

4. Cut lemongrass into small pieces and, together with mint and thyme, put in a saucepan.

5. Pour the sugar, pour the drinking water to the top of the pot and put on maximum heat. As soon as the water in the pan begins to boil, turn off the stove and cover with a lid. 6. If you decide to sweeten the drink with honey, add it only after you remove the drink from the heat.

Compote of pears for the winter with pre-blanching fruit


• twelve dense pears, of medium size;

• one and a half liters of filtered drinking water;

• three grams of “lemon” or half a large lemon;

• 300 gr. unrefined sugar.

Cooking Method:

1. Carefully wash the fruit with warm water and tear off the tails.

2. In a large pot measure a little more than 2 liters. water and put on maximum heat. Add “lemon” or freshly squeezed lemon juice.

3. In the boiling water, lower the prepared fruit and wait until it boils again.

4. As soon as the liquid boils rapidly, reduce the temperature to medium and boil for a quarter of an hour.

5. Catch the blanched fruits with a skimmer and fill the sterile glass container with them.

6. Boil the syrup again and pour the pears over it.

7. Seal the container tightly with a sterile cap and place it under a blanket for a day, bottom up.

8. Then unwind. If the compote is completely cold - turn the jar over, if the tank is still warm - wait until it is completely cool, and only then turn it over.

Compote of pears with oranges


• large pears of any variety - 8 pcs .;

• four large oranges;

• one and a half liters of water;

• on a small pinch of vanilla, cinnamon, mint and cloves;

• two spoons of light honey.

Cooking Method:

1. Wash the oranges and dip the citrus fruit for a minute in boiling water. Then immediately shift into cold, almost ice, water. Such a simple method allows you to rid the orange peel of the bitterness peculiar to it.

2. Cut each orange in half and squeeze the juice out of a special juicer. Then peel off the remnants of the pulp and cut into thin strips.

3. Cut off the peel with pears, cut the core. Cut the fruit into slices and immediately sprinkle them with the strained orange juice. If this is not done, the pear flesh will darken.

4. In a pan of boiling water, lower the strips of orange zest and boil them for at least 3 minutes. 5. Add pear slices and boil the fruit in orange broth for seven minutes on the lowest heat. Remove from heat and leave the pan alone until cool.

6. When cool, decant the broth. Add honey to it and stir it so that it spreads well.

7. Then dip pears into it and pour in orange juice. You can add zest, but not necessarily.

8. Let the compote stand for about three hours in the cold. It is possible and more, but this is only if you have not repeatedly added to it the zest, otherwise it will taste bitter.

Cinnamon compote of pears with orange zest


• a pound of pears;

• three cinnamon sticks;

• 200 gr. sugar, sand;

• Spoon of grated orange peel.

Cooking Method:

1. Pour cinnamon sticks with boiling water and soak in it for five minutes.

2. In pure fruits tear off the tails and cut into six lobules. Cut the core, peel off.

3. Do not throw away the hearts and peels, but pour them with a small volume of water and boil over a low heat for seven minutes.

4. Mix two liters of clean water with that in which the cinnamon sticks insisted, and put to a boil. As soon as the liquid begins to boil, pour pear slices into it and boil for a quarter of an hour with slight boiling. Ten minutes before readiness add strained broth in which pear skin and fruit hearts were cooked.

5. Pour the sugar and zest. Stir well, remove the pan from the stove and leave for 2 hours under the lid so that the drink is well infused.

Compote from pears, “wild” variety, for the winter


• sugar refined - 300 gr .;

• one and a half kilograms of pears (dicks);

• 4 gr. crystalline "lemon".

Cooking Method:

1. Rinse the fruit, tear off the tails and fill them with sterile containers of 2/3 volume.

2. Boil the water and pour into the jars with pears right up to the neck.

3. After ten minutes, drain the liquid, boil again and refill it again. Do this procedure 3-4 times.

4. The last time in the boiling liquid, add the "lemon" along with the sugar and pour boiling syrup pears only after it boils for about two minutes. 5. Then cover the containers with sterile caps and roll up. Remove under a blanket and only after it is well cooled, put it in storage.

Pear Compotes - cooking tricks and useful tips

• If fruits with a rough peel are slightly boiled before being placed in the jars, the peel can not be cut off.

• Do not rush to throw away the cut skin and the cores; with them you can make syrup for compote. Only it must be filtered through a rare sieve.

• Do not wash the cans with dishwashing detergents. It is good enough to clean the containers with baking soda, then rinse it thoroughly.

• Sterilized banks can not only over the steam. In the oven, this can be done much faster.

• If in a hermetically sealed container, after it has been turned over, you will find air bubbles ascending upward, roll the lid with a key again. If it does not help, remove it and close the jar with a new sterile lid.

• If it was not possible to preserve fresh fruits, and the thought of a pear drink does not give rest, you can cook it from dried fruits, but be careful! High-quality pear dried fruits are not cheap, and those that do not differ in price from apple or berry "dryers" are usually harvested from wild varieties. As a rule, they are very tart, and sometimes too bitter. If you are lucky, then the best neighbors in the drink will be dried, or canned in their own juice, cherry, dried apricots. The original taste of the drink from pear and frozen red currants.

Comments (0)