Pears grow in almost every garden in our country, and they usually bear fruit well. If the year turns out to be fruitful, there is a need for proper disposal of fruits. The best use for fruits is their preservation. Pear jam, according to some housewives, it turns out to be overly sweet. An alternative would be pear puree. For the winter it can be prepared with a small sugar content and without it at all. People with a sweet tooth can do more sweet preparation, adherents healthy eating– no added sugar. This delicacy can be used in any family.

Cooking features

Do delicious puree making pears for the winter is quite simple, especially if the house has kitchen appliances such as a blender or meat grinder. The task will be feasible even for an inexperienced cook. To get the best results, he will need to know a few things.

• Unripe or very overripe fruits are not very suitable for making puree. It is better to choose freshly ripened or slightly overripe fruits. It is important that the fruits do not have rot or damage, otherwise the preparation will turn out to be tasteless, of little use and will not last long.
• You can grind pears for puree along with the peel, but this dessert has a somewhat rough consistency and is not suitable for feeding children. Once in the esophagus, pieces of peel can cause a gag reflex in the baby, and it will not be easy to persuade him to eat healthy fruits. Areas with seeds from the fruit must be removed, even if only adults will eat the puree.
• Homemade pear puree is not suitable for feeding infants, even if made without sugar. You can’t do without adding citric acid: the dessert will spoil. But this component is not given to infants. However, for feeding children over 3 years of age home preparation in the form of pear pores, it works well, and they usually like this treat. For younger children, it is better to choose a puree recipe that combines pears with fruits or berries that can be preserved without adding citric acid. These fruits include apples.
• The less sugar and citric acid is added to pear puree, the more demanding it is in terms of storage conditions. If the puree is made without adding these ingredients, it can only be stored in the freezer. Brewed without sugar, but with the addition of citric acid, it should be stored in a cool room or even in the refrigerator. Pear puree, closed with sugar and citric acid, usually stands well when served. room temperature.
• Regardless of what recipe is used to make pear puree and in what conditions it will be stored, the jars for it must be sterilized. Only metal lids can be used to ensure a tight seal. They also need to be sterilized before use. For this purpose, they are boiled for at least 5 minutes.

Pear puree is delicious on its own, but adding honey, nuts, cinnamon and other spices can improve its organoleptic qualities.

Pear puree without sugar

Composition (per 0.8–0.9 l):

• pears – 1 kg;
• citric acid – 1 g;
• water – 50 ml.

Cooking method:

• Wash the pears and remove the branches. Peel the fruits. After cutting the fruit into large slices, cut out the sections with seeds.
• Cut the pear pulp into small pieces and place in a bowl. Add water to them.
• Place the bowl over low heat and bring the water to a boil. Sweat the pears for 10–15 minutes until they are thoroughly softened. You can prepare the pears differently by placing them in a baking dish in an oven preheated to 180 degrees for 20 minutes.
• Let the pears cool. Rub them through a sieve or grind them with a blender. The first option allows you to get a more delicate consistency, but is labor-intensive.
• Place the pear puree in a bowl and add citric acid. Reheat over low heat and cook for 10-20 minutes until desired consistency is achieved.
• Sterilize the jars. It is more convenient to use small containers.
• Fill the jars with hot puree and close with pre-sterilized lids. For reliability, some housewives prefer to sterilize the puree in a water bath before sealing the jars. The sterilization time is 5 minutes if a jar with a capacity of 0.25 liters is taken. If it has a larger volume, the sterilization time is proportionally increased.
• Turn the jars over and cover with a blanket. Cooling in a steam bath, the canned food will undergo additional sterilization, thanks to which they will stand better.

Pear puree prepared without added sugar can only be stored in a cool place.

Pear puree with sugar

Composition (per 1–1.2 l):

• pears – 1 kg;
• citric acid – 2 g;
• sugar – 0.3 kg;
• water – 60 ml;
• cinnamon or vanillin (optional) – 1 g.

Cooking method:

• Wash and pat dry the pears with a towel. Remove seeds, dried stamens, and twigs. Without peeling, cut the pear pulp into pieces about 1–1.5 cm in size and place in a saucepan.
• Add water to the pan. Bring it to a boil over low heat and simmer the pears for a quarter of an hour.
• Purée the pears using an immersion blender.
• Add sugar and citric acid to the puree and stir.
• Bring the puree to a boil and reduce to the desired thickness. You don’t need to cook for long – from 5 to 15 minutes. 2-3 minutes before readiness, add vanillin or cinnamon and stir. You shouldn’t add both vanillin and cinnamon at the same time: they can interrupt each other’s aroma.
• Place the puree into sterilized jars and seal.
• Leave to cool upside down under the blanket.

Pear puree prepared according to this recipe stands well at room temperature.

Pear puree with honey and lemon

Composition (per 1 l):

• pears – 1 kg;
• honey – 50 ml;
• lemon juice – 20 ml.

Cooking method:

• Wash and peel the pears, remove rough areas. Cut the pulp into slices and place in a baking dish.
• Pour lemon juice over the pears.
• Place the pan in the oven preheated to minimum temperature. Simmer them at 50 degrees for an hour. At a temperature of about 100 degrees, it is enough to bake the pears for 30–40 minutes.
• Grind the softened pears using a blender.
• Melt the honey in a steam bath, pour it into the pear puree, stir.
• Place the treats in small jars and place them in a bowl or pan. Place a towel on the bottom first.
• Pour water into the basin so that its level is 1–1.5 cm below the edge of the jars, cover the jars themselves with clean lids.
• Heat the water in the basin to a boil, sterilize the dessert in it for 10–20 minutes, depending on the volume of the jars (10 minutes is enough if their capacity does not exceed 0.5 liters).
• Roll up the jars, place them upside down and wrap them up.

After cooling, the dessert must be stored in a cellar or other cool place. This delicacy is not only tasty and aromatic, but also healthy.

It will not be difficult to prepare pear puree for the winter; such preparation will cost inexpensively. Opening a jar of this delicacy in the cold season will give you real pleasure. Children will also not refuse such a treat.

Today we will tell you how to prepare pear puree for the winter. Both adults and children will be happy with this delicacy, because its amazing delicate taste cannot leave anyone indifferent.

How to prepare pear puree for the winter for children?

Ingredients:

• ripe and soft pears – 2.9 kg;
• white or brown sugar – 150 g;
• ground – 5 g;
• purified water – 950 ml.

Preparation

To prepare baby pear puree for the winter according to this recipe, select the softest and ripe pears, rinse them thoroughly, remove the peel and the inner seed pod with seeds. Chop the pulp into small pieces and place in a saucepan or saucepan. In another bowl, combine water and sugar and stir until all the crystals dissolve. Pour the prepared pear slices with the sweet liquid and place the vessel on the stove. Cook the contents until soft. Depending on the variety and ripeness of the fruit, this may take from twenty to forty minutes.

If desired, you can add a little ground cinnamon or a couple of clove buds during the cooking process for taste. We package the finished pear puree into sterile and dry containers, seal it, and turn it under a “fur coat” for self-sterilization until it cools completely.

If you are preparing purees for absolutely small child, then in this case we recommend doing without adding granulated sugar, cinnamon and other additives. But when preparing the product in this way, it must be sterilized for fifteen minutes in a container with boiling water, and only then sealed. After cooling, store in a cool place.

Pear puree with condensed milk flavor - a recipe for the winter

Ingredients:

• ripe pears (peeled) – 2.5 kg;
• sugar – 1.5 kg;
• whole milk– 1.5 l;
• baking soda – 5 g.

Preparation

Pear puree prepared according to this recipe tastes like condensed milk, but has a pronounced pear flavor. To implement the idea, remove the peel and entrails with seeds from ripe soft pears, then measure the weight of the resulting pear pulp and cut it into small random slices. According to the proportions of the recipe, add granulated sugar, mix it with the fruit mass and place the vessel on the stove. After boiling, simmer the pear mass with sugar with barely noticeable signs of boiling, stirring occasionally, for an hour. Then add baking soda, pour in milk, let the mixture boil again and continue simmering after boiling for another four hours.

Blend the resulting puree to a homogeneous creamy texture with a blender, boil for another minute and place in dry and sterile glass containers. Having sealed the jars immediately with boiled lids, turn them upside down and wrap them thoroughly until they cool completely.

Pear puree for the winter at home - recipe in a slow cooker

Ingredients:

• ripe pears – 995 g;
• sugar – 180-260 g;
• – a small pinch;
• vanillin - a small pinch.

Preparation

If you have a multicooker, it is advisable to cook pear puree in it. To do this, prepare the pears by washing them, peeling them, removing seeds and cores, and cutting the pulp into cubes or arbitrary slices. Place the fruit mass in a multicooker container and add granulated sugar and citric acid, the amount of which can be varied depending on the sweetness of the pears or your taste preferences. Mix the contents of the multi-pan and set the device to the “Stew” function. After fifteen minutes of the program, mix the pear mass and extend the same mode for another fifteen minutes. We repeat the fifteen-minute “Stewing” a couple more times, alternating with stirring, after which we transfer the puree base into a convenient container, punch it with a blender, and then return it to the device and once again simmer the mixture for fifteen minutes. We pack the puree hot into sterile jars, seal it and turn it upside down under the “fur coat” for self-sterilization and slow cooling.

Pears - 500 g (peeled)

Granulated sugar - 150 g

Citric acid - 0.25 tsp.

• 124 kcal

Cooking process

To prepare pear puree for the winter, you can take any pears. Depending on their sweetness, the amount of sugar may need to be adjusted slightly. a large number of citric acid - for taste - for better preservation of color and the puree itself as a whole.

Prepare the pears (the weight is indicated in peeled form), sugar and citric acid, and let's start preparing pear puree for the winter.

Wash the fruits and cut them into 4 pieces each. Remove the stems and the inside with seeds. Cut the pears into medium-sized pieces.

Place the pear pulp slices in a saucepan.

Add a couple of tablespoons of water, cover the pan and start heating the pears. When the water begins to boil, reduce the heat and simmer the pears for about 10-30 minutes until soft. Depending on the variety, the pears will be ready earlier or later.

Using an immersion blender, puree the soft pears until smooth.

Add sugar and citric acid to the resulting pear puree. Stir. Heat to a boil, boil the pear puree for about 3-4 minutes.

Transfer the puree into a sterile jar (it turns out to be a 0.5 liter jar), close with a sterile lid.

Turn it over and wrap it in something warm. When the jar has cooled to room temperature, store it in the pantry. Pear puree is ready for the winter.

Serve aromatic pear puree on toast, on pancakes, or just on its own.)

Pear puree for the winter: recipes for pear puree

Winter pear preparations are very tasty. Preserves, compotes, jams, pear puree for the winter are equally liked by both children and adults. Delicate, aromatic, with a pleasant light texture, pear puree is a sweet for tea, a filling for baked goods, and the basis for delicious desserts.

Pear puree without sugar is introduced into the diet of children from 6 months, it is used as a sauce for pancakes and pancakes, and is included in a traditional breakfast of oatmeal. For infants, pear puree is a supplier of important components necessary for normal growth and development. The vitamin composition of pear puree for the winter without sugar and its antimicrobial properties promote digestion, strengthen the immune system, and have a beneficial effect on the formation of the child’s intestinal microflora.

Pear puree for the winter: recipes

Even without experience, it’s not difficult to make delicious pear puree for babies for the winter. You need to select juicy, ripe pears, take sugar and a little citric acid. If the pears are sweet, it is better to do without sugar. Just a little bit of citric acid is added to pear puree for the winter to preserve the creamy color of the finished product and balance the sugary-sweet taste.

Wash the fruits, remove the wormholes, tails, receptacles, hard core with seeds. Cut into slices and pieces.

Pour into a saucepan. Add a few tablespoons of water to the pear puree. If the fruit is juicy, you don’t need to add any addition.

Place on low heat and warm up the future pear puree for the baby. The recipe varies, as some consider it more correct to bring the fruit mass to a boil during the first heat treatment.

It is not necessary to adhere to this rule, since after pureeing the fruit will be boiled again. Moreover, there is no need to do this if we want to preserve the vitamin composition of pear puree for the child for the winter, and not prepare a tasty, but not so healthy sweet dessert.

After “warming up,” the soft pears are pureed, that is, turned into a homogeneous mass. The most convenient way to do this is with a blender. If you don’t have a blender, grind pear puree for babies through a sieve for the winter.

A small part of the fresh product can be selected and the boiled, grated pears can be safely introduced into the baby’s complementary foods. To prepare pear puree for the winter, add a little sugar and a pinch of citric acid to the prepared mass. You need to add sugar to pear puree for babies for the winter little by little so as not to over-sweet the puree.

According to the basic recipe, pear puree for the winter should be cooked after boiling and with constant stirring for 4-7 minutes. Then immediately pour into warm sterilized jars and roll up.

Turn upside down, cover with a blanket, and leave to cool for a day. Ready pear puree for the winter for a child is stored in the pantry at room temperature for up to 2 years.

Instead of citric acid, you can “dilute” the sugary taste of pears with sour fruits, such as apples or plums. You will get delicious pear-plum or apple-pear puree for the winter, which children eat with great pleasure. You can even include citrus fruits in the composition, but such a dish is suitable only for adults, as it can provoke allergies in children.

Recipe for pear puree with cinnamon

It is not advisable to prepare pear puree with spices for a baby. But adults will like this version of “baby food”. In addition to cinnamon, which goes well with both pears and apples, cloves, coriander, and others are used in the recipe for pear puree for the winter. spicy spices, making the taste of sweet fruits piquant.

• Pears (choose a sweet, juicy variety) – 3 kg.
• Sugar (preferably brown) – 100 g.
• Water – 1 l.
• Cinnamon – 0.5 teaspoon.

First of all, pears for puree for the winter are washed, peeled, and cut into slices. Place in a bowl.

At the same time, dissolve sugar in water and place the syrup on the stove. Just as when preparing pear puree for babies, prepare containers for packaging: jars are sterilized, can lids are doused with boiling water.

Pour the pear pieces into the boiling syrup in portions. Stirring, wait until the mixture boils and reduce the heat. At the end of cooking, add a little vanilla, cinnamon or add 1-2 buds of cloves to winter pear puree for children.

Cook for another 15 minutes and turn off the heat. All that remains is to puree the cooked fruit. This is done in exactly the same way as in the recipe for pear puree for babies.

The finished product is poured into jars and sealed. It should be stored in a cool, dark place. Apple and pear puree for the winter with cinnamon is prepared according to a similar algorithm. You can also add to the composition Exotic fruits eg bananas. In this case, the puree will be very tender; to prevent the vegetables from darkening, you need to pour a few drops of lemon juice into the mixture during cooking.

If possible, you should definitely prepare pear puree for the winter, especially for children. It contains a lot of fat-soluble (A, E, K) and water-soluble vitamins(PP, C, vitamin B group), folic acid, pectins, vegetable fiber, tannins, mineral salts, natural minerals.

In addition, pear puree does not cause allergic reaction. And the absence of sugar in the composition allows us to classify pear puree for the winter for a child as dietary products foods recommended for consumption by obese people diabetes mellitus.

Pear puree for the winter: recipes for pear puree

Winter pear preparations are very tasty. Preserves, compotes, jams, and pear purees are equally liked by children and adults. Delicate, aromatic, with a pleasant light texture, pear puree is a sweet for tea, a filling for baked goods, and the basis for delicious desserts.

Pear puree: the best selection of homemade pear puree recipes

Pears are an ideal fruit for first feeding. They are hypoallergenic and do not cause bloating in children. Adults, just like kids, also love to enjoy delicate pear puree. The selection of recipes presented in this article will please both children and adults.

Choosing pears for puree

For adults, puree can be prepared from absolutely any type of pear. The main thing is that the fruit is as ripe as possible. If there is a lack of natural sweetness, the workpiece can be flavored with granulated sugar.

To feed your baby, you should take the choice of raw materials more seriously. Pear varieties with green skins. Preference should be given to fruits with juicy and tender pulp. Fully ripened varieties Williams, Komis and Conference have these properties.

In addition to varietal diversity, attention should be paid to the integrity of the skin. It must be undamaged. The fruits should not have dents, signs of rot or wormholes.

Pear puree for first feeding

From baked fruits

Thoroughly washed pears are cut into halves and the seed box is removed. Directly with the skin, the fruit is sent to the oven, heated to 180 degrees. After 15 minutes, the pulp will completely soften and can be scraped out with a dessert spoon.

Instead of the oven, you can bake pears in microwave oven at maximum device power. At the same time, cooking time is reduced by 5 times! The pear will be ready for further processing in just 3 minutes.

The softened pulp is ground through a sieve or punched with a blender until smooth. If the puree turns out to be too thick, then it is diluted with clean boiled water.

From boiled fruits

The pear is thoroughly washed under running water and cleaned. Then each fruit is cut into two parts and freed from seeds. The slices are crushed into small cubes or strips. Place the fruit slices in a saucepan and add a small amount of water. You need to cook the mixture under tightly closed lid over medium heat for 10 minutes. Remove the finished pieces from the bowl using a slotted spoon and grind until smooth. The decoction can later be used to prepare delicious vitamin compote or jelly.

With natural apple juice

The technology for preparing this puree differs from the previous recipe only in that the pear is cooked not in water, but in freshly squeezed apple juice. This puree has been offered to the baby for more than later complementary foods

Pear puree for the winter in jars

Natural puree for the winter

This preparation is prepared only from pears, without additional ingredients in the form of sugar or citric acid.

The fruits are boiled and ground in a blender. The homogeneous mass is put back on the fire and boiled for 10 minutes. In the meantime, the containers are sterilized. The hot mass is placed in containers and covered with boiled lids. Twist the jars tightly only after sterilizing them for 20 minutes in a water bath.

Puree with sugar and citric acid

• pears – 1 kilogram;
• granulated sugar – 250 grams;
• water – 2 tablespoons;
• citric acid – 1/3 teaspoon.

Pieces of peeled pear are placed in a pan with thick walls. Add water to the cutting. Place the container on the fire and simmer under the lid for 15 minutes.

The boiled mass is crushed until smooth. Sugar and acid are added to it. Before packing into jars, keep the puree on the fire for a little while, 5 minutes will be enough. Tightly rolled jars are covered with a warm blanket and left for a day.

Pear puree with milk

• pears – 1.5 kilograms;
• milk 3.5% fat – 1.5 liters;
• granulated sugar – 1.5 kilograms;
• water – 50 milliliters;
• soda – 5 grams.

Peeled pears are cut into arbitrary pieces, filled with water and set to simmer for 1 hour. After boiling add required quantity sugar and continue heating the mass. When the fruit slices have boiled down well, add soda and milk. Over high heat, bring the workpiece to a boil, and then reduce the heat to minimum. Cook the puree for 3 hours.

After the specified time, the mass is crushed using a blender until creamy, heated again on fire for a couple of minutes, and sent to sterile jars. Before sending to long-term storage, the containers are slowly cooled under several layers of terry towels.

The taste of this puree is similar to condensed milk, with a distinct pear aroma.

How to freeze puree

Instead of the usual preservation, you can use freezing. To do this, the preservative citric acid is not added to the puree, and the amount of granulated sugar is reduced or completely eliminated.

It is best to freeze puree in portions. For this you can use small containers with a volume of 150 - 200 grams. Molds for baby puree should first be doused with boiling water. It is better to freeze puree for complementary feeding in silicone molds intended for making ice.

Pear puree: how to make homemade pear puree - best selection recipes

Pear puree: the best selection of recipes for homemade pear puree Pears are an ideal fruit for first feeding. They are hypoallergenic and do not cause bloating in children. Adults, along with

Pear puree for the winter - recipe

Puree is a good alternative to jams and preserves that thrifty housewives prepare for the winter. It can be used as a filling for pies, cakes, pies and donuts. It goes well with butter creams and ice cream. The puree can also be eaten simply as a dessert.

It is especially good to prepare puree for the winter if you have Small child. Pears differ from other fruits and berries in that they do not provoke allergies in a child.

Beneficial features

Many mothers worry that when feeding fruit purees their baby will have excessive colic and bloating. But pediatricians have There are many arguments in favor of pears:

1. Pear is very well absorbed by the child’s body;
2. The fiber this fruit contains serves as a wonderful preventative against constipation;
3. You can introduce an apple into your child’s diet immediately after introducing it;
4. Good for boosting immunity and essential oils contained in this fruit;
5. Due to the fact that the pear contains more fructose than glucose, the pancreas will not receive unnecessary stress;
6. The composition of the pear is hypoallergenic;
7. It does not cause flatulence or fermentation in the intestines of infants;
8. Normalizes metabolism in the baby's body.

Useful material which this fruit contains:

Pear puree for the winter - recipe

This recipe contains pear puree for the winter. prepared without sugar. You will need:

1. Citric acid - 0.5 teaspoon (can be replaced with lemon juice - 2 tablespoons);
2. Ripe pears - 1 kg.

Step-by-step preparation puree according to this recipe:

• Prepare the fruits: wash them well, cut them, remove the seeds and core;
• Place the pear slices into the multicooker bowl, set the “Stew” mode and cook until they become soft;
• When the pears have softened, place them in a blender and puree until smooth;
• Bring the pear mass to a boil again, adding lemon juice or acid to it;
• While the puree is boiling, prepare the jars. Wash them well with detergent or soda solution, then rinse well under running water. warm water and sterilize. Place the lids also for sterilization or pour boiling water over them;
• Place the hot preparation into jars and roll them up. Turn over and place under a warm blanket to cool. Then put it in a cool, dark place.

Recipe for making pear puree “Family Joy” for the winter

There are two options for preparing pear puree according to this recipe.

For this recipe you will need the following ingredients:

1. Purified water - 1 liter;
2. Ripe pear - 3 kg;
3. Cinnamon - 0.5 teaspoons;
4. Sugar - 100 g;
5. Cardamom, cloves, star anise (optional).

Preparing for the winter consists of the following steps:

“Fruit tenderness” - apple and pear puree for the winter

This apple and pear puree for the winter can be prepared without the use of citric acid. In this recipe, the preservative is an apple, which already contains acid.

Products needed for this puree recipe:

1. Sour apples - 15 pieces;
2. Medium-sized soft pears - 15 pieces;
3. Cloves, cinnamon - at the request of the hostess;
4. Water - 0.75 cups;
5. Sugar - 5-6 tablespoons.

To prepare puree according to this recipe you will need go through the following stages:

• Prepare the pears: wash them well, remove the seeds, cut into small slices;
• Prepare the apples: Rinse them well, remove the core and cut into small cubes;
• Pour all the fruits into the multicooker bowl, add water, sugar and cover with a lid. Set the “Baking” or “Stewing” mode for approximately 40 – 60 minutes. Cook until the signal sounds about the end of the process;
• After the signal has sounded, open the lid and wait until the mass of pears and apples has cooled completely;
• Grind the cooled mass in a blender until smooth. Bring the puree back to a boil;
• Place the prepared mass of pears and apples into prepared jars and roll them up.

Recipe: “Children’s” puree from pears and apples

Nowadays, there are many different purees and cereals for children's first complementary foods. It’s just their shelf life that makes think about the benefits of such a product. Most likely, they will contain preservatives, which can serve as a source of allergies for your baby. For any mother, the health of her baby comes first, so below is a recipe for self-cooking pear and apple puree.

To prepare you will need (for one serving):

1. Ripe and soft pears - 4 pieces;
2. Ripe sour apples - 4 pieces;
3. Filtered water - 1/3 of a glass;
4. Citric acid (if you are going to prepare puree for the winter) - 0.25 teaspoon. It can be replaced with 1 teaspoon of lemon juice.

Cooking method The puree recipe includes the following:

Recipes for preparing pear puree and apples for the winter

Useful properties of pear; recipes for pear puree for the winter; “family joy” - two cooking options, baby puree from pears and apples.

Fruit purees for infants are introduced into the first complementary foods at the age of 6-7 months. Apple, banana and pear are great for this. These fruits are very healthy and less allergenic. In addition, they are easily absorbed and digested and do not disturb digestion and stool.

In the first weeks of complementary feeding fruit puree must consist of one component. You can find detailed rules for complementary feeding, and in this article we will learn a recipe for pear puree for babies. Let's consider how this fruit is useful for babies, and at what age this food can be given.

Useful properties of pear

Pear - healthy fruit with a high content of vitamins, minerals and mineral salts, fiber and tannins, pectins and other useful elements. Lightly colored fruits rarely cause allergies. In addition, they are easy to digest and do not cause fermentation in the intestines.

Pear performs a number of important functions in the intestines:

• Normalizes digestion;
• Regulates the functioning of the liver and kidneys;
• Strengthens immunity;
• Accelerates material metabolism;
• Removes harmful substances and cleanses the body;
• Helps the baby with;
• Improves hematopoiesis;
• Positively affects the functioning of the heart and lungs, normalizes heart rhythm;
• Tones the body, improves mood and encourages;
• Pear juice or compote strengthens blood vessels.

Pears taste sweeter than apples, but contain less sugar. Therefore, the fruit does not threaten to increase weight and blood sugar, and is not dangerous for people with diabetes. But in any case, a baby should not overeat; even the safest and hypoallergenic product can cause a negative reaction. To avoid allergies or digestive problems, follow the recommendations for nutrition and cooking for infants

How to introduce pear puree into complementary foods

• Pear puree is given to a baby no earlier than six months, to a baby on artificial or mixed feeding - from five months;
• The pear is introduced after the apple and vegetable purees from zucchini and cauliflower;
• For the first time, let your baby try ½ - 1 teaspoon of puree in the morning and observe for two days to see if an allergic reaction occurs;
• Gradually increase the dosage, at 7-8 months the puree norm is 50-60 grams, and by one year – 100;
• If appeared food allergy on a pear, do not give puree to your baby and contact your pediatrician for advice. You can repeat the injection attempt no earlier than in a month;
• Select food carefully and rinse before cooking. Take only fresh fruit without rot or black spots;

• Choose sweet green fruits, avoid sour and tart varieties;
• Peel the fruits, as this is where harmful substances accumulate;
• First, one-component fruit puree is introduced, then you can turn on pear compote. Use different combinations of apple, banana, peach or apricot in your puree. Roast the pears and serve them fresh;
• If you give the fruit fresh, be sure to peel and grind the pulp using a grater or blender;
• It is advisable to prepare new puree each time. You can store the finished dish for no more than 24 hours in the refrigerator;
• It is advisable to prepare the puree yourself, so you will be sure of the composition and shelf life of the product. If you buy ready-made puree, carefully check the contents and storage standards, the integrity of the packaging and age recommendations.

Pear puree recipe for babies

Wash and peel the pears, remove the core and seeds. Cut the fruit, place it in a bowl and fill it with water so that it covers the pieces. Cook for 10-15 minutes and grind the resulting mixture in a blender. This is the optimal cooking time that will preserve beneficial features fresh fruit and softens the fruit. Baby puree should not be salted or peppered. Add a little vegetable oil for taste.

After introducing such puree, you can sometimes give your baby a fresh pear. To do this, peel the fruit and grate the pulp on a fine grater. You can also add fresh apple juice to the finished pear puree or mix pieces of fresh pear with apple juice and simmer covered for five minutes. Then pass the mixture through a blender.

By the way, pear is also very useful for a nursing mother. Fruit can be included in the diet in the first month breastfeeding. The product is also used for making compotes and juices. The pear is baked and eaten fresh. Detailed recipes with photos for nursing mothers can be found at the link.

Pears have a hard skin and coarse fibers, so some mothers prefer not to include them in their baby’s diet – and very wrongly. The fruit is a hypoallergenic product, and the increased fiber content will only have a positive effect on the baby’s digestion. The only condition for consumption is the variety of pears from the region where the baby lives. “Glossy” copies are best left on store shelves.

Benefits of pear

There is an opinion that a large amount of dietary fiber in the diet leads to bloating and colic. In fact, fiber has absolutely nothing to do with it, because painful sensations arise due to the stabilization of processes in the infant’s gastrointestinal tract. And after 3 months the problems disappear without a trace, although complementary feeding and the first acquaintance with fruit are still far away.

Pediatricians note mass positive aspects when eating pears:

1. Fiber is an effective preventative against constipation
2. The fruit is completely absorbed by the child’s body
3. You can introduce a pear into your child’s diet immediately after an apple.
4. Essential oils contained in pear improve immunity
5. It contains more fructose than glucose, so the pancreas will not receive additional stress
6. Pear is hypoallergenic and does not have bright color, and its qualitative composition is as similar as possible to vegetables that are already familiar to babies
7. Does not cause fermentation and flatulence in the intestines
8. Helps normalize metabolic processes

It remains to add a huge amount useful vitamins And minerals– and the picture about the value of pears will become complete:

1. water-soluble PP and C, as well as the entire series of group B
2. fat-soluble E, A and K
3. folic acid
4. pectins
5. tannins
6. mineral salts, including iron

Pears retain their beneficial properties even in canned form, if you prepare them for the winter correctly, using any recipe you like.

The nuances of cooking pears in winter

Mothers are used to making jams and compotes from fruits, but for baby food the best option is a puree. If the first complementary feeding occurs during the cold season, the child’s diet should be taken care of in advance. It is enough to choose a proven recipe and prepare a dish for the winter, because pear puree rarely causes an allergic reaction in a baby.

Usually the baby is offered grated raw or pre-processed fruits. To do this, you need to bake the pears in the oven or boil them until soft. Then separate the seeds and skin and mash the fruit.

However, preparing for the winter involves not only the preservation of the puree, but also the safety of the baby when eating delicacies. Dessert containers along with lids must be sterilized and then processed with fruit “filling.” Choose unspoiled pears as a raw material, because the dish is intended for infants, and food poisoning at this age is extremely difficult to tolerate and rarely goes away without consequences.

Healthy recipes for pear puree for the winter

Regular puree in jars

To prepare regular puree you will need:

• ripe pears
• citric acid in crystals

The recipe does not require much time or physical investment:

1. Wash the fruit, peel, remove the seeds, cut into cubes
2. Place in an enamel bowl, add a little water
3. Simmer until soft, stir until pureed
4. Boil the fruit mixture
5. Add citric acid on the tip of a knife
6. Warm the puree again to 90 C, pour it hot into pre-sterilized jars
7. Sterilize for 12 minutes in jars, roll up

By itself, pear puree for the winter can turn out to be too sweet and even cloying, so you can’t do without citric acid. In addition, it will act as a preservative so that the jars do not swell and the dish does not spoil. There are small jars on sale with screw-on lids - you can use them too, choosing the minimum volume. The first feeding should start with half a teaspoon, so the portions should be small. Although delicious dessert It’s unlikely to disappear from pears, because adults will eat it with pleasure.

Use the video recipe for preparing pears for the winter.

Pear puree for the winter with honey

Puree can be medicinal if you use the recipe with honey:

• 2 kg ripe pears
• liquid honey

Before cooking, you must preheat the oven to 50 C:

1. Wash the fruits, remove the peel and core, cut into slices.
2. Place on a baking sheet greased with butter.
3. Simmer the pears for an hour in the oven until softened.
4. Remove, let cool and grind with a blender.
5. Add honey to taste, pour the puree into pre-sterilized jars.
6. Leave for additional sterilization for 10 minutes and roll up.

The recipe for this preparation for the winter is unique in that the pear dessert will retain as much as possible all the beneficial properties of the fruit. Baking is a more gentle method than boiling, and honey will help fight infections in cold weather. It is much better for the child and his endocrine system to eat sugar-free foods. However this recipe Suitable only if you are not allergic to honey or bee products.

Pear puree with vanilla flavor

You can prepare puree for the winter with a piquant vanilla flavor and delicate sourness:

1. 15 pears
2. ½ glass of water
3. 1 tsp. citric acid
4. 2 cups sugar
5. 1 vanilla pod

The recipe changes slightly if you add the same amount of natural apple juice instead of water:

1. Wash the fruits, peel and core them, cut into small slices.
2. Pour water (or juice) into an enamel bowl, add citric acid and add pears.
3. Cook for no more than 20 minutes, then remove the container from the heat and puree the fruit.
4. Boil again, adding sugar and vanilla.
5. Cook over very low heat until required thickness.
6. Transfer to sterilized jars, sterilize in boiling water for about 10 minutes and roll up.

Because of the vanilla, the recipe is unlikely to be suitable for first feeding, but as a healthy treats the dish is suitable for one year old child and preschool children.

You can use jars of store-bought purees, sauces and mustard as containers for winter preparations, but they must be thoroughly washed first. It is not advisable to use regular dish detergent; it is much better to replace it with regular soda. Both jars and lids must undergo “water procedures”, on the threads of which dirt can accumulate. Subsequently, poorly washed areas can cause the growth of harmful bacteria.

Small pieces of peel that fall into a child’s mouth can cause a gag reflex, which will turn the baby away from the healthy fruit for a long time.

To sterilize ordinary standard jars, a special circle is used, which is installed on the pan. However, small containers will easily slide through the large hole. Boil the jars completely, then catch them with a spoon, burning your fingers and spilling hot water- not the best idea. You can ask your husband to cut a hole in a tin lid for a standard jar, the size corresponding to the neck of a container for baby puree. And already in the process, place a circle on the pan for sterilization, and put a lid with a cut hole on it. Sterilize each jar for about 2 minutes, and the lids can be completely immersed in boiling water for about 5 minutes.

The fruits are mashed into a puree with a fork, masher or blender. But after grinding, they must be boiled again, and poured into jars only when hot. Then lightly cover the jars filled with puree with lids and leave to sterilize for at least 10 minutes. The containers should be immersed approximately 2/3 in hot water. After this, remove the jars, roll up the lids with a special machine or by hand (if the thread is carved), turn the dishes with the pear delicacy over and wrap them in a warm blanket. In the warmth, the jars should cool completely, and then they can be rearranged in their usual position for the winter in the pantry or cellar.

The recipe was followed exactly, but the mixture turned out runny? It’s not scary, you can try boiling it to a thicker state. It will take a little longer to prepare, but excess liquid will evaporate, and the finished dish will delight your baby with its delicate consistency and rich, pleasant taste. There is no need to worry about the insufficient amount of vitamins in winter preparations - there are even fewer of them in store-bought baby food, and there are much more preservatives and additives. In addition, homemade puree is healthier for a child than fruits of dubious quality that are displayed on supermarket shelves during the cold season.

You will learn all about the benefits of pears from the video.