Pear compotes, if the title fruit remains in splendid isolation, are very tasty, but they look quite faded.
Depending on the variety, the drink may even acquire a bluish tint. Addition of berries and additional shade of taste allows the addition of berries.
However, if your family is not so picky, then just pick a recipe from the appropriate variety and a fragrant fruit broth will be met with a bang!
Stewed pears - general principles of preparation
• Pear compotes for everyday use and winter seams are prepared from any kind of pear. An exception is late winter varieties, which are removed from the trees unripe and stored for a long time.
• For stewed fruit, you can use both small-fruited and large-fruited varieties. Large fruits are cut into slices, and small ones are used whole. If the peel of the fruit is too stiff, and the compote will be harvested for the winter - it is cut off.
• Pear compotes are sweetened with sugar or honey. Sugar is added to cold water and the fruit is boiled in the resulting syrup, and honey is bred in a ready-made broth.
• Pear compotes are often boiled in combination with other fruits or berries. Pear compote cooked with citrus fruits (oranges) has an unusual taste. Very often, the drink is flavored with cinnamon, vanilla, mint or rosemary.
• For preservation for the winter, fruits are laid only in sterile jars and laid loosely. So that the compotes are stored for a long time and do not explode, before pouring the fruits into syrup, they are poured several times with boiling water, and then kept in it for at least 10 minutes. Sealed containers boiled metal lids. After that, the cans are tightly wrapped in a blanket, placed on the lids, and kept under it for two days.
Pear vanilla stewed halves for the winter
Ingredients:
• one and a half kilograms of pears;
• 400 gr. sugar
• one bag of vanilla sugar;
• an incomplete spoon of dry "lemon".
Cooking method:
1. Wash the fruits well, preferably with warm water, cut lengthwise into halves and remove the core, trying to grab all the coarse tissue. Cut a little pulp from the side of the tail and cut the nose.
2. “On the shoulders” fill the sterile jar with pear slices, laying the pieces with the convex part to the walls of the container.
3. On two and a half liters of water from the total volume of sugar, boil the syrup and pour it into jars with a practically boiling solution.
4. After 10 minutes, drain the syrup, boil again and pour into the container, stand the same time.
5. Then drain again and put to a boil. Add citric acid with vanilla to the boiling syrup and boil it for at least two minutes, no less.
6. After that, pour boiling syrup to the very top and roll up the jar with a sterilized lid.
7. Turn the container on the blanket upside down and wrap it with it. After two days, clean the cooled cans in a storage place.
Pear mint with plums
Ingredients:
• two ripe large pears, varieties "Duchess";
• seven plums, medium size;
• 50 gr. sugar
• two grams of fresh mint;
• filtered drinking water - 1.5 l.
Cooking method:
1. Rinse the fruits well without removing the seeds, transfer the plums to the pan.
2. Cut the pears into slices, having previously cut the seeds with the core from the fruits, and send them to the plums. Add sugar and pour water.
3. Put the container on a “fast” fire and bring to a boil. As soon as the liquid in the jar begins to boil, dip the well-washed leaves of mint into it and immediately remove from heat.
4. Allow the drink to brew for 20 minutes or soak under the lid until it cools completely.
Fragrant compote of pears with thyme, mint and lemongrass
Ingredients:
• eight pears, medium size;
• half a glass of white sugar or honey;
• one sprig of mint and thyme;
• lemongrass - 5 cm stem (you can do without it).
Cooking method:
1. Cut fruits washed with warm water into slices. Be sure to remove the seed capsules from the fruit and cut off the spouts.
2. Put the pieces of fruit in a saucepan. It is advisable to select such a container so that the prepared slices occupy at least a third of the volume of the container.
3. Rinse the stem of lemongrass, sprigs of mint and thyme well.
4. Cut the lemongrass into small pieces and, together with mint and thyme, put in a saucepan.
5. Pour granulated sugar, pour in drinking water to the very top of the pan and set to maximum heat. As soon as the water in the pan begins to boil, turn off the stove and cover.
6. If you decide to sweeten the drink with honey, add it only after you remove the drink from heat.
Winter pear compote with fruit pre-blanching
Ingredients:
• twelve dense pears, medium size;
• one and a half liters of drinking filtered water;
• three grams of “lemons” or half a large lemon;
• 300 gr. unrefined sugar.
Cooking method:
1. Wash the fruit thoroughly with warm water and tear the tails.
2. Measure a little over 2 liters into a large pot. water and set to maximum heat. Add "lemon" or freshly squeezed filtered lemon juice.
3. Dip the prepared fruits in boiling water and wait for boiling again.
4. Once the liquid has boiled rapidly, reduce the temperature to medium and boil for a quarter of an hour.
5. Catch the blanched fruits with a slotted spoon and fill them with a sterile glass jar.
6. Boil the syrup again and fill them with pears.
7. Seal the container tightly with a sterile cover and place for a day under the blanket, bottom up.
8. Then unroll. If the compote is completely cool - turn the jar over, if the container is still warm - wait until it cools completely, and only then turn it over.
Stewed pears with oranges
Ingredients:
• large pears of any grade - 8 pcs.;
• four large oranges;
• one and a half liters of water;
• a small pinch of vanillin, cinnamon, mint and cloves;
• two tablespoons of light honey.
Cooking method:
1. Wash the oranges and dip the citrus fruits for a minute in boiling water. Then immediately transfer to cold, almost icy, water. This simple way allows you to rid the zest of orange from its characteristic bitterness.
2. Cut each orange in half and squeeze out juice on a special juicer. Then peel the remains of the pulp and cut into thin strips.
3. Cut the peel from the pears, cut the core. Cut the fruit into slices and immediately sprinkle with strained orange juice. If this is not done, the pear pulp will darken.
4. In a pan of boiling water, dip the strips of orange zest and boil them for at least 3 minutes.
5. Add the pear slices and boil the fruit in the orange broth for seven minutes over the smallest heat. Remove from heat and leave the pan alone until completely cooled.
6. When cool, decant the broth. Add honey to it and stir so that it is well dispersed.
7. Then dip the pears in it and pour in the orange juice. You can add zest, but not necessarily.
8. Let the compote stand for about three hours in the cold. You can do more, but this is only if you have not added zest to it again, otherwise it will be bitter.
Cinnamon pear compote with orange zest
Ingredients:
• a pound of pears;
• three sticks of cinnamon;
• 200 gr. sugar, sand;
• a spoonful of grated orange peel.
Cooking method:
1. Pour cinnamon sticks with boiling water and soak in it for five minutes.
2. For clean fruits, tear the tails and cut into six slices. Core, peel.
3. Do not discard the cores and peel, but fill them with a small volume of water and boil over low heat for seven minutes.
4. Mix two liters of pure water with the one in which the cinnamon sticks were infused, and put in 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 drilling. Ten minutes before cooking, add strained broth, in which pear peel and fruit cores were cooked.
5. Pour granulated 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.
Stewed pear, grade "wild", for the winter
Ingredients:
• sugar refined - 300 gr.;
• one and a half kilograms of pears (game);
• 4 gr. crystalline "lemons".
Cooking method:
1. Rinse the fruit, tear the tails and fill them with sterile containers in 2/3 of the volume.
2. Boil water and pour into jars of pears to the very neck.
3. After ten minutes, drain the liquid, boil again and refill it again. Do this procedure 3-4 times.
4. For the last time, add the "lemon" with sugar to the boiling liquid and pour the pears in boiling syrup only after it boils for about two minutes.
5. Then cover the containers with sterile lids and roll them up. Remove under the covers and only after they have cooled well, put them in a storage place.
Stewed pears - cooking tips and tricks
• If the fruits with a rough peel are slightly boiled before laying in jars, then the peel can not be cut off.
• Do not rush to throw away the peeled peel and cores, with them you can prepare syrup for compote. Only it will definitely need to be filtered through a rare sieve.
• Do not wash jars with dishwashing detergents. It is good enough to clean the containers with baking soda, and then rinse thoroughly.
• Sterilize cans not only over steam. In the oven, this can be done much faster.
• If in a hermetically sealed container, after it has been turned upside down, you will find air bubbles tending upwards, roll the cap with the key again. If this does not help, remove it and close the jar with a new sterile lid.
• If it was not possible to preserve fresh fruits, and one thought about 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 are dried, or canned in their own juice, cherries, dried apricots. The original taste of a drink made from pears and frozen red currants.
