for 3 liters of drink
Pears - 7 large
Water - 3 liters
Lemon - half or whole to taste and depending on the sweetness of the pears
Honey - 2 tablespoons
Sugar (preferably brown) - 100 grams
Cinnamon - 1 stick
Additionally, you can add a little currant or plum for color.
How to cook quickly pear compote
1. Pour 1.5 liters of water into the pan.
1. Wash the pears and, without peeling them, cut into thin slices.
2. Wash the lemon and cut into slices.
3. Place sugar in boiling water and stir until completely dissolved.
4. Place pears, lemon, cinnamon stick.
5. Cook the compote for 15 minutes after boiling again.
6. Cool the compote by placing the pan in a bowl of ice or ice water.
7. Add 2 tablespoons of honey to the cold compote and stir.
Fkusnofacts
- If the pears have very thick skin, you need to remove it or immerse the fruits in boiling water for two minutes. Peelings - skins and seed boxes with vascular bundles (hard fibers running from the tail to the seed box) do not need to be thrown away immediately. It is better to fill them with water and boil for 7 minutes. Next, use the broth to prepare syrup.- Color A pale pear compote will be enhanced by a handful of brightly colored berries - raspberries, chokeberries, black currants. If halves of pears are used for compote, you can add a rose hip from which the seeds have been removed into the recess of the seed box.
Based on pear compote you can prepare non-alcoholic mulled wine, perfectly warming in the cold. To do this, the drink is prepared with the addition of cinnamon and cloves and consumed hot. Additionally, you can add wine or cognac.
For compote prepared for the winter, small-fruited pear varieties, which can be placed whole in the jar. When finished they will become original decoration cakes, desserts, ice cream. The varieties “Pamyat P.N. Yakovlevu”, “Severyanka”, “Svetlyanka”, “Skorospelka from Michurinsk” are especially good for cooking compotes. It is important that the sweetest compotes are made from summer pear varieties. Such compotes will be the most useful, and the pears in them will retain their volume and shape. If the compote is brewed from autumn varieties, it is important that the fruits lie at room temperature for several days before cooking the compote. When the pear becomes soft when pressed, you can start cooking the compote. Distinguish good pear you can tell from the wild one by the thorns on the branches: they are present only on the wild pear.
When preparing compote for the winter, you can add more or less pears, and depending on this, vary the amount of syrup. It depends on what you want to get more from the compote: a drink or pears in syrup.
Fresh pears contain rough fiber, which can cause digestive upset. In heat-treated pears, the structure of the pulp changes, which makes them useful even for dietary nutrition. In compote, the taste and smell of pears is enhanced, the fruits retain their shape, and their flesh remains elastic and juicy.
Pear compote retains antimicrobial and bactericidal properties pears The drink is a strong diuretic - it flushes the kidneys and unloads the circulatory system.
- Calorie content pear compote on average 70 kcal/100 grams. This indicator is higher, the more sugar used during cooking.
It’s rare that anyone makes pear compote. Most often the choice falls on apples and various berries such as strawberries, raspberries, blueberries, currants, cherries and so on. But these people cannot even imagine how tasty the pear drink is. And if you belong to this category of people, we advise you to fix this as soon as possible.
We will be preparing several versions of compotes. It will be with spices, with honey, with apples, with citric acid. We will also show you how to cook and seal compote using different methods. All this is very easy, very simple and definitely requires your attention. If you cook it, you won't regret it!
General cooking principles
The good thing about pears is that you can choose them even unripe. They can sit in the refrigerator or fruit basket for several days to “finish.” The main thing is not to choose overripe fruits. Such fruits will be soft inside. They are very good for consumption right away, but not for compote.
We advise you to buy pears at the market from those people who show that they are selling their own, homemade and real. Most often these are older people who grow everything natural. Plus, they can give you a try. The pear should be sweet and aromatic. If the fruit does not smell of anything, it means it was grown with preservatives. And its taste will be the same as its aroma.
The peel of pears must be smooth and matte. There are no traces of impacts, stains, scratches, cracks or other defects that will quickly ruin your compote. The product you buy for pawning must be perfect!
Classic pear compote
Cooking time
calorie content per 100 grams
The classics are always loved by everyone. That is why we could not deprive you of such a recipe. Everything is simple here - three ingredients and a delicious pear compote is ready.
How to cook:
Tip: as warm place You can use towels, blankets or even warm sweaters.
Winter drink without sterilization
This quick way preparing pear compote, since there is no need to sterilize jars filled with compote. Imagine how many extra liters you can close by saving this time.
How much time - 35 minutes.
What is the calorie content - 23 calories.
How to cook:
- Wash the pears thoroughly and place them in a saucepan;
- Pour water, put on fire and bring to a boil;
- Cook for fifteen minutes;
- When time will pass, transfer the fruits to pre-washed and sterilized jars;
- Add sugar to the pear “broth” and stir;
- When the syrup is obtained (that is, the sugar has dissolved), pour it over the pears;
- Immediately roll up the jars with sterilized lids and put them “under a fur coat”.
Tip: containers with compote must be turned over so that the hot air separating the compote and the lid does not tear off these very lids.
Fruit compote with an unusual preservative
We will prepare pear compote with a unique preservative - citric acid. This will help the drink last as long as possible and become even tastier.
How much time - 50 minutes.
What is the calorie content - 64 calories.
How to cook:
- Wash the pears, peel them if desired and you can cut them or leave them whole;
- Fill the selected jars with them up to the “hangers”;
- Pour water into a saucepan, put it on the fire and bring to a boil;
- Add sugar and, stirring, dissolve it;
- When this goal is achieved, boil the syrup for at least another 3-5 minutes;
- Pour over the pears and cover them with lids, let sit for five minutes;
- After this, pour the syrup back into the pan, bring to a boil again and pour over the pears again;
- When the next five minutes have passed, pour the syrup into the same bowl;
- Put on fire, add citric acid and boil everything again;
- Pour syrup over the pears and roll up the lids.
Tip: You can use honey instead of sugar to get a unique taste.
Delicious wild fruit drink
If you have a wild pear growing in your garden, you are lucky! You can also make an excellent drink from this fruit. Everything is as simple as in the classic recipe, only the main ingredient has changed a little in size. Follow us, it will be delicious.
How long is it - 55 minutes.
What is the calorie content - 26 calories.
How to cook:
- Wash the pears, put them in pre-washed and sterilized jars;
- Pour water into a saucepan and place on the stove to bring to a boil;
- After this, pour boiling water into the jars, cover with lids and leave for half an hour;
- When time has passed, pour the water back into the saucepan;
- Add sugar and boil again, bringing the water to syrup;
- Boil the syrup for five minutes;
- Pour into the pears and this time roll up the lids and put the compote in a warm place.
Tip: add a vanilla pod cut lengthwise to the jar of compote. You will be surprised by the results you get in a few months.
Honey-fruit delight
We will prepare a drink from pears, in which we replace sugar with honey. In this version, the compote gets an unusual taste, the same aroma and much more benefits. Join us!
How long is it - 1 hour and 10 minutes.
What is the calorie content - 60 calories.
How to cook:
- Wash the pears, cut each fruit in half to remove the core;
- Cut the fruit into slices using a sharp knife;
- Wash the lemon, cut it in half and squeeze the juice from one half;
- Combine juice with half water;
- Place the pears into the resulting solution and let stand for at least five minutes;
- When time has passed, transfer the slices into previously prepared jars;
- Pour the remaining water into the saucepan and let it boil;
- At this point, add honey and let it dissolve for 5-7 minutes;
- Pour the resulting sweet water over the pears and place the jars in a saucepan;
- Pour water up to the shoulders and let it boil, then sterilize for fifteen minutes;
- After this, roll up the lids and put the jars of compote in a warm place upside down.
Tip: use natural honey, not store-bought honey, which is prepared without the participation of bees, to get the maximum benefit from the drink.
Drink with added spice
A very unusual pear compote, to which we suggest adding vanilla sugar. This will give the drink sweet taste and an unforgettable aroma. Rest assured, this compote will become your favorite!
How long is it - 1 hour.
What is the calorie content - 38 calories.
How to cook:
- Pour water into a saucepan, add vanilla sugar, citric acid and sugar;
- Place on the stove and simmer over low heat for two hundred minutes until it boils;
- Boil the finished syrup for five minutes, stirring it;
- Wash and peel the pears, remove the cores;
- Place the halves into the boiling syrup and bring to a boil;
- From this point on, cook for no more than a quarter of an hour;
- After this, transfer the pears to a previously prepared, washed and sterilized jar;
- Strain the syrup from the saucepan and pour it there;
- Place the jars in a saucepan, the bottom of which is covered with a cloth;
- Pour water up to the shoulders and bring to a boil, sterilize;
- After that, roll them up and put them “under a fur coat”.
Tip: Vanilla sugar can be replaced with a vanilla bean.
Apple and pear compote in jars
We suggest making this recipe for those who really love fruits. There will be not only pears, but also apples. It's very tasty and sweet, it's healthy, try it.
How long is it - 45 minutes.
What is the calorie content - 127 calories.
How to cook:
- Wash the apples, peel and cut each into eight pieces;
- Be sure to cut out the core from each slice;
- Next, place them in a bowl, pour cold water and add a little citric acid;
- Wash and peel the pears, cut into slices and remove the cores;
- Pour sugar into a saucepan, add about two glasses of water, put on the stove;
- Bring it all to a boil over low heat, stirring until the sugar dissolves;
- When the syrup begins to boil, place the pear and apples there;
- Cook for about fifteen minutes until the fruit becomes more or less soft;
- Next, you can add a little citrus juice or zest to taste;
- Pour the finished compote into washed jars and roll up.
Tip: If your pears are sweet enough, use tart apples for a harmonious taste.
To give the compote a more than unusual taste, we recommend using various additives in the form of spices. This could be nutmeg, cinnamon sticks, vanilla pods, star anise or cardamom pods. Just imagine this taste and aroma!
By the way, there are also some secrets about the aroma. You can add the secret ingredients that we will offer you directly to the finished compote, and then immediately roll it up. They will not affect the taste of the drink in any way, but will leave their aroma. These are bananas, persimmons and pomegranates.
To get a healthier drink, we recommend replacing sugar with honey. But here it is worth remembering that when high temperature This product loses absolutely all its benefits. So you need to add honey to a jar that already has berries, boiling water, and they have been standing for two to three minutes. After this, you can roll up the containers.
When you put the jars “under the fur coat”, they are in mandatory you need to turn the lids down. This is necessary so that the hot steam that forms between the lid and the compote does not tear off these same lids.
As a “fur coat” you can use not only warm blankets, it can also be towels, sweaters, jackets - any clothes that are warm and voluminous, so that you can cover more than one can.
When you prepare this compote, do not forget to pour yourself at least half a glass to try what you get. Just do not share with other family members, otherwise they will force you to open all the jars before it has cooled down.
Compotes are a piece of summer, rolled up with loving hands in jars. By opening a container of fruit drink in winter, you can fully enjoy its magical taste and divine aroma. The huge advantage of homemade preparations over store-bought juices or lemonades is their beneficial properties. After all, even after processing, fruits and berries retain many vitamins, which are so necessary during the cold season. What can store-bought drinks boast? Preservatives and dyes. Compotes are especially good for those who have small children. After all, kids love sweet drinks so much, but loving parents They are unlikely to treat their baby with chemical “cocktails.” If you have never prepared compotes for the winter, then this collection will certainly come in handy. The end of summer is the time for aromatic pears, which make delicious home-made drinks. After studying these recipes, you will learn how to preserve pear compote for the winter in its pure form, as well as with the addition of other berries and fruits. Believe me, it’s very simple, and most importantly, tasty and healthy!
Pear compote for the winter - a simple preparation option
Today we have pears on our agenda. As you know, they have many varieties and begin to ripen around July and end in late autumn.
If you want to drink delicious pear compote in winter, take care of it in summer.
You won't be disappointed if you use our proven recipe.
Taste Info Compotes, juices for the winter
Ingredients for 3 liters
- Pears – 1kg;
- Granulated sugar - to taste (about 12-15 tbsp);
- Citric acid – 1 tsp;
- Cherries - several pieces.
From this number of pears we got one 2-liter and one liter jar of a delicious drink called pear compote.
How to prepare delicious pear compote for the winter
There are several ways to prepare this wonderful drink and you will get full information this topic by reading this article.
But, first, we offer you the easiest option for preparing pear compote, an accelerated method, so to speak - without sterilization. It was according to this recipe that we prepared our pear compote for the winter.
Which pears to choose for compote
You can make the preparation from different varieties of pears, the main thing is to follow the basic rules.
- The fruits should not be soft (overripe), the compote will turn out cloudy and unpresentable, and the pears themselves will definitely lose their shape. You shouldn’t take green fruits; they won’t make a tasty, let alone aromatic, compote. Mature but dense pulp is the key to success!
- The pears must not be damaged. Dark spots indicate disease of the fruit; it is better not to take them. Pears with wormholes and bruised places are also not suitable; they can only be used for jam or marmalade. Well, it’s better not to use fruits with rotten rot at all!
- The size of the fetus does not matter. We cut large and medium ones into halves or quarters (removing the core), and close the small ones entirely.
How to properly close pear compote without sterilization
In our recipe for pear compote we used the fruits of the Forest Beauty variety. They have juicy sweet pulp, bright skin Green colour with a red barrel (if the fruit has ripened in the sun). This type of pear makes just a great drink! So cook it and see for yourself!
Let's start by, as usual, thoroughly washing the containers - jars and lids. After that, steam the jars by inserting boiling water into the neck of a kettle (2 minutes is enough), and boil the lids (1 minute).
Cover the prepared jars with lids and leave for a while.
Then we wash all the fruits to be preserved. Let the water drain and start cutting them. In our case, these will be quarters. Cut the fruit in half, and after halving, divide it into two parts again. Then remove the core with the seeds.
While we are cutting pears, water is already heating up on the stove for compote. We are preparing approximately 2.7 liters, since we have 2 and 1 liter jars, you can safely replace them with 3 liter jar.
First fill a 2-liter jar with the prepared slices (about 1 third).
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We do the same with a one-liter jar. But here, we wanted to slightly diversify our pear compote and make its color brighter. For this purpose, add a few cherries to the jar. Ultimately, the compote will have a rich pink color, and the fruits themselves will acquire an interesting color. Instead of cherries, you can also take black currants.
The jars are filled and we immediately fill them with water, which by this time has already boiled, cover with a lid and leave to steam for 15-20 minutes.
The specified time has passed. Drain the water from the jars into a saucepan (one at a time), put citric acid directly into the jar (for 2 liters = 2/3 tsp, for 1 liter = 1/3 tsp).
Add sugar to the drained water to taste (approximately: for 2 liters = 8-9 heaped tablespoons, for 1 liter = 4-5 heaped tablespoons). Let it boil until the sugar dissolves, and then pour it into jars.
For a 3-liter jar of pear compote you will need 12-15 tbsp. sugar or 250-300 grams of sugar, depending on how sweet you want the compote to be.
Roll up the lids, turn over and wrap. We don't bother you for a day. After which we send our pear compote to a secluded place for the winter.
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Other ways to make pear compote
And now, as stated at the beginning, we’ll talk about other options for preparing pear compote.
Firstly, I would like to note that pears go well with various spices: cloves, cinnamon, vanilla, cardamom. And the light color of the compote can be shaded by using cherries, raspberries, currants, and strawberries as an addition. Pears in compote also go well with apples. And if they have a pronounced sourness, it is not necessary to add citric acid to the compote.
Pear compote with blanching
Cut the pears into slices or halves, remove the core. Do sugar syrup and place the pears in the boiling water and bring to a boil. Turn off the heat and leave the pears to steep for 5-10 minutes.
Remove the pears from the syrup with a slotted spoon, place them in jars, add citric acid, pour boiling syrup over them, roll them up, turn them over, and wrap them.
Pear compote with sterilization
Place the prepared pears in clean jars, 1/3 or half full, add citric acid, pour boiling sugar syrup.
Prepare a deep pan with water, put a napkin on the bottom, heat the water, place a jar of compote in it (the water should only reach the hangers), cover with a lid and wait until bubbles appear in the jar rising up. We sterilize 3-liter jars in this way for 15 minutes, take them out of the water, roll them up, turn them over, and insulate them.
We told you about the main ways to prepare pear compote for the winter. Use the one you like best. You can also prepare mixed pear compotes with other fruits and berries. Imagine!
Pear and plum compote for the winter
Do you know that plum and pear create an amazing composition of taste, color and aroma? These garden fruits complement each other perfectly, so you can use them to make wonderful compotes. The sweetness of the pear, diluted with the acidity of the plum, results in a drink made from these fruits boasting a pleasant taste. The delicate light purple color of the compote pleases the eye, and the amazing aroma warms the soul and lifts the mood. The ease of preparing such a drink is obvious, so if you have plums and pears in the refrigerator, don’t hesitate for a minute! In less than an hour, your pantry will be replenished with a wonderful preparation.
Ingredients:
- Ripe pears – 300 g;
- Blue plums – 250 g;
- Granulated sugar – 200 g;
- Citric acid – 0.5 tsp;
- Drinking water – 3 l.
Preparation
- First of all, prepare the dishes. Glass bottle, volume 3 liters, wash thoroughly with baking soda, and then rinse no less well under high pressure running water. Place the washed container on a clean towel, turning it upside down. Leave to drain excess liquid.
- Meanwhile, start preparing the fruit. Rinse the pears and plums thoroughly under running water. Place the fruit in a colander to drain the moisture.
- Bring drinking water to a boil in any convenient way.
- Remove slightly dried pears from stems and cores, and then cut into large slices. Divide the plums into halves, removing the pits. Place the prepared fruits in a bottle.
- Fill the contents of a large jar with boiling water. The liquid should reach the very neck of the bottle.
- Scald the new metal lid with boiling water, and then cover the container with the future compote with it.
- Leave the fruit in boiling water for 20-30 minutes. This procedure is called blanching and will replace sterilization.
- After the specified time, drain the liquid from the bottle into a convenient saucepan. The pieces of fruit should remain in the jar. Re-cover the bottle with the cap.
- Place the saucepan with the fruit liquid on the fire. Add granulated sugar. Stir the syrup until the sweet crystals are completely dissolved. Bring it to a boil.
- Add citric acid to the fruit bottle. Pour boiling syrup into a container.
- Cover the bottle with a lid after boiling it in water for about 2-3 minutes.
- That's the whole simple recipe for pear compote for the winter. All that remains is to turn the bottle over, wrap it in a blanket and leave the seal until it cools completely, and then move it to the pantry or basement.
Canned pear compote with lemon
This drink has an exquisite tropical taste. Moderate sweetness, slight sourness and unforgettable aroma. What else is needed for real pleasure? Compote of pears for the winter with lemon can be prepared using the first method, that is, the blanching method. But there is another option, which you will learn about from this recipe.
Ingredients:
- Medium lemon – 1 pc.;
- Water – 7.5 l;
- Granulated sugar – 600 g;
- Pears – 1.2 kg.
Preparation
- First prepare the container. For the specified amount of products you will need 3 jars with a capacity of 3 liters. Wash each of them with soda and rinse with running water.
- Boil water in a large bowl. Place a colander, sieve, or any convenient device with holes over a container of boiling water. Place clean jars on top, turning them upside down. Sterilize the containers over steam for 10 minutes, then place them on a towel in the same form. Leave the jars until completely dry.
- Wash the pears and lemon thoroughly and dry naturally (using a colander).
- Slice the pears large pieces, having previously removed the cores and tails from them.
- Free the lemon from the “butts”, and then chop it into thin rings or semicircles.
- Distribute the pears among the bottles, filling them 1/5 of the total volume. Add 4-5 lemon rings (8-10 semicircles) to each container.
- Bring water (7.5 l) to a boil. Add granulated sugar to it and, stirring, wait until it is completely dissolved.
- Pour the syrup into the fruit jars, filling them all the way to the top. Seal the containers well with sterile lids.
- Cool the pieces by turning them upside down and wrapping them in a warm blanket. Store pear and lemon compote in a dark, cool, dry place.
Wild pear compote for the winter
Surprisingly, but true: the wild pear, which at first glance looks inconspicuous, has an incomparable taste. That is why the most beautiful compotes are made from it. Moderately sweet, aromatic and slightly tart drink will certainly become a favorite among winter preparations. To prepare compote from wild game, you do not need to waste time chopping the fruits; it is prepared from whole pears.
Ingredients:
- Wild pear – 600 g;
- Sugar – 1 tbsp. (without top);
- Drinking water – 2.5 l.
Preparation
- As always, you need to wash first three liter jar with soda, and then let it drain.
- Rinse the pears under running water and place in a bottle.
- Bring the water to a boil. Pour boiling water over the contents of the bottle. The container must be completely filled with liquid.
- Pour boiling water over the lid and cover the jar with it.
- Leave the pears in boiling water for 20 minutes.
- Drain the jar and bring it back to a boil. Repeat the procedure by pouring boiling water into the jar again, covering it with a lid and leaving for 20 minutes. Double blanching is used in cases where the fruits are rolled whole.
- Drain the liquid back into the pan. Add sugar. Place the bowl with the syrup on the fire and bring to a boil. The liquid should be stirred occasionally so that the sugar grains are completely dissolved.
- Pour the syrup into the jar and immediately seal it with a sterile lid. You shouldn’t add citric acid; game compote will still be sweet and sour. However, if you like sour drinks, then add 0.25 tsp to the bottle. citric acid.
- Cool the compote until room temperature in a standard way. Move the delicious game drink for storage to a room convenient for you. Bon appetit!
Pears contain relatively a lot of sugar and little acid, so it’s not always possible to keep them fresh. But in a city apartment this is completely unrealistic. Therefore, we will preserve pears! Pear compote is perhaps the simplest thing you can cook. For compote, you should select unripe pears, with dense flesh, without blemishes or bruises. Small pears can be canned whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense and hard, it needs to be peeled. This can be done with a special knife that does not destroy vitamins, or with a potato peeling knife, so the skin will be removed in a thin, even layer.
To prevent peeled pears from darkening, they must be filled with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise a lot of vitamins from the fruit will go into it. Prepare the syrup for pear compote, focusing on the taste of the pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid to it.
The compote made from pears alone is tasty, but looks a bit pale. For improvement appearance you can add a handful of brightly colored berries to a jar of pears - rowan, viburnum, raspberry, chokeberry, black currant etc. Assorted compotes turn out very beautiful and tasty. “Culinary Eden” offers you several recipes for compotes made from natural pears or assorted compotes.
Pear compote without sterilization
1 kg 300 g pears,
110 g sugar,
3 liters of water,
citric acid - to taste.
Preparation:
Wash the pears and place in a saucepan. Pour in water, bring to a boil and simmer for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the pear decoction, stir until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll it up and turn it over.
Compote of pears without sterilization in another way
Ingredients for filling:
1 liter of water,
200-300 g sugar,
4 g citric acid.
Preparation:
Fill jars up to the hangers with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour the pears in the jars so that it slightly overflows the edges. Roll it up and turn it over.
Pear compote with lemon
Ingredients for filling:
1 liter of water,
400-500 g sugar,
1 lemon.
Preparation:
Peel large pears, cut into slices, remove the core and place in acidified water. Place the pears in sterilized jars up to their hangers, put a lemon slice in each jar, pour hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.
Pear compote with vanilla
Ingredients:
2 kg pears,
5 liters of water,
500 g sugar,
4 g citric acid,
1/3 tsp. vanilla sugar.
Preparation:
Cook syrup from water, sugar, citric acid and vanilla sugar. Place whole or cored pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then transfer the pears into sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into the jars. Sterilize for 20 minutes (1-liter jars), roll up.
Pears with rum
Ingredients:
1 liter of water,
500 g sugar,
50 g rum.
Preparation:
Cut the pears into quarters, remove the core and place in acidified water to prevent them from darkening. Boil syrup from water and sugar, put pears in it and cook until softened. Place the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll it up, turn it over, wrap it up.
Pear compote with berry juice
Ingredients for filling:
1 liter of water,
200 g sugar,
juice of black or red currants, raspberries, etc.
Preparation:
Prepare the pears, place them in jars up to their shoulders and fill them with cold sugar syrup. For each liter jar, add ½ cup. berry juice. Let it sterilize for 8-10 minutes. Roll up.
Natural pears
Ingredients for cooking pear compote:
5 kg pears,
6 liters of water,
6 g citric acid + citric acid for blanching.
Preparation:
Peel slightly unripe pears, cut into slices and remove the core. Dissolve citric acid in boiling water and blanch pear slices within 5-10 minutes. Cool, place in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Let it sterilize for 15 minutes. Roll it up and turn it over.
Compote of pears and chokeberries
Ingredients for a 3-liter jar:
1 kg of pears (more is possible),
200-300 g chokeberry,
1.5 stack. Sahara.
Preparation:
Place washed pears and berries in sterilized jars about half full, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and let stand again for 10 minutes, covered. Drain the syrup, boil, boil for 2 minutes, pour over the pears and roll up immediately. Turn it over.
Compote of pears and olives
Cut the pears into slices, pour boiling water over them and leave to cool. Then place the bowl with pears on low heat, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and then last time Pour the hot compote into sterilized jars and put 10 black olives or olives in each. Roll it up and turn it over. This compote is prepared without sugar, so choose the sweetest pears for it.
Compote of pears and cherries
Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).
Preparation:
Cut the pears into quarters and remove the core; remove the pits from the cherries. Place pears and cherries tightly in jars and fill with hot syrup. Cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.
Compote of pears and plums
Ingredients for cooking pear and plum compote:
2.5 kg pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).
Preparation:
Cut the pears and remove the core, cut the plums in half and remove the pit. Place in jars, fill with hot syrup and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll it up and turn it over.
Assorted pear compote
Peel the pears; if they are hard, cut them into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, rowan, viburnum, chokeberry, cherries, etc. – and place them in prepared jars up to their shoulders. The pears should be at least half the volume. Prepare syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and set to sterilize: 1-liter jars - 10 minutes, 3-liter jars - 20 minutes.
Compote of pears and cherry plums
Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water,
100 g sugar.
Preparation:
Cut the pears into slices, place in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears into a colander, put them in jars along with cherry plums, pour hot syrup and set to sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.
Completion summer season doesn't always promise boring gray everyday life and lack of mood. Indeed, for summer residents and housewives, on the contrary, the time for active harvesting begins.
Fruits, vegetables and berries provide an opportunity to save significantly family budget, because using them in the kitchen, you can implement a large number of delicious and unusual recipes.
Thus, the harvest can be frozen, canned, used as a filling for sweet products and also prepare delicious drinks. For example, compote, which, like jelly, is a traditional drink in Russian cuisine.
Even vegetables can be the basis for compote; however, the most refreshing and enjoyable drinks come from ripe, juicy fruits, such as pears.
We present to your attention recipes according to which anyone can cook pear compote to quench thirst on a hot day or prepare it in jars for the winter.
Fresh pear compote (in a saucepan)
Classic recipe
The classic method of preparing this drink is based on fresh pears.
Different varieties can be used for compote, but it is better to select fruits that are of medium hardness. This is due to the fact that too soft ones can fall apart during the cooking process.
For a basic recipe for fresh pear compote, the following ingredients are needed:
- Ripe pears – ½ kg;
- Granulated sugar – 200 g;
- Water – ½ l;
- Lemon acid;
- Cinnamon powder.
It is important to prepare the leading ingredient of the drink for cooking, whether it be pears purchased at the supermarket or collected from your own garden. If necessary, you need to tear off the stalk with excess greens, and then thoroughly wash the fruits separately by hand.
Then you should use a special knife, which will help you easily peel the pears. The last stage of preparing fruits is to remove the core with seeds from them, for which you can first cut the fruits in half or quarters.
Then you need to cut the fruit into the desired shape. As a rule, the pear is cut into 4 parts, and then each quarter is divided crosswise into equal pieces.
Soak the fruits in cold water, in which a pinch of citric acid should be dissolved in advance. Let them sit for 10 minutes and remove.
In the meantime, you can fill the pan with 500 ml of water and heat the contents until hot. Dilute the granulated sugar in it, stir using a wooden spatula, and put the pear pieces into the pan.
The compote should be cooked over low heat for 15-30 minutes, which depends on the hardness of the pears.
As soon as they soften, you can remove the pan from the heat and pour its contents into sterilized jars.
If desired, you can add a pinch of cinnamon powder to the finished drink.
From dried fruits with vanilla
While classic recipe Pear compote is based on fresh fruits; you can use another cooking method based on dried fruits. In addition, if desired, housewives can use not only dried pears, but also apples, prunes, dried apricots, raisins, etc.
To cook a regular dried fruit compote, you will need the following ingredients:
- Dried pears - 2 large handfuls;
- Water – 5 l;
- Vanilla sugar – 3 tbsp.
You can use not only purchased dried fruits, because experienced summer residents are able to skillfully dry their crops, saving money.
Although dried fruits are pre-processed before drying, they still need to be sorted. After all, among them you can find spoiled fruits, twigs and other debris. Afterwards, place the fruits in a colander and rinse using only cold water.
Fill a saucepan with 5 liters of water, add washed dried pears to it and leave over low heat until it boils. As soon as the water starts to boil, wait another 7 minutes, add granulated sugar, and leave the compote to cook for another 3 minutes.
After cooking, the fruit compote is not completely ready, so you should give it a chance to brew. This will greatly improve taste qualities drink, making it more pleasant and juicy. Infusion time is up to 6 hours. Then you can pour the drink into sterilized containers.
Pear compote for the winter: the simplest recipe
Classic recipes for pear compote are generally accepted cooking methods that are suitable for both beginners and for experienced housewives. However, ladies who have decided to try their hand at cooking for the first time can prepare compote in a simpler way.
For an easy pear compote recipe you will need:
- Pears – 1 kg;
- Water – 3 l;
- Granulated sugar – 70 g;
- Lemon juice - from 1 fruit.
In order to reduce cooking time, it is better to choose soft pears. It is important to first wash the fruit by hand, while simultaneously removing twigs and greens from them. Then cut them into quarters and cut out the core with seeds.
Immerse the prepared fruits in water previously acidified with lemon juice. This step will help maintain the natural color of the pears both during and after cooking. You can omit it if desired.
To prepare the syrup, place a pan of water on the fire and wait until the water temperature becomes hot. Then you can dissolve granulated sugar in it. Place the pears in the resulting syrup and cook until they soften.
The finished pear compote for the winter remains to be poured into sterilized jars.
Cooking without traditional sterilization
The process of sterilizing jars after they have been rolled up often takes a lot of time and effort, while housewives do not always have the opportunity to be in the kitchen. In this case, you can prepare pear compote for the winter using a special recipe. In it, the step of sterilizing jars is omitted.
To do this you will need the following ingredients:
- Pears – ½ kg;
- Water – ½ l;
- Granulated sugar – 200 g.
Prepare the fruit by thoroughly washing it by hand and removing excess greens and stems. Then cut each fruit into quarters and remove the core with seeds.
The next step after processing the fruit is preparing the sugar syrup. To do this, fill the pan with water and bring it over high heat until hot.
Then reduce the heat to low, add granulated sugar and leave for a few more minutes until it boils. After adding sugar, be sure to stir the syrup until it is finished cooking.
Although this compote recipe implies that there is no need to sterilize the jars, they should still be thoroughly washed and dried.
Then fill them with prepared pears, fill them completely with syrup, cover with lids and wrap with a blanket or towel.
After 5 minutes, you need to pour the syrup into another container and bring to a boil again. Refill the jars with it, cover them and leave for 5 minutes, wrapped in a towel.
Then you need to repeat the above procedure again, and you can tighten the jars completely. Before the jars cool, they should be turned upside down. Now you know how to cook pear compote for the winter without sterilization.
Do you want to learn how to cook another tasty and healthy drink? In winter, its taste will remind you of summer!
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In you will find step by step recipes Korean-style zucchini for the winter.
Tandem with apples
When making a fruit drink, you don't have to use only pears. On the contrary, some fruits and berries complement each other very harmoniously.
To prepare apple and pear compote for the winter, you should prepare the following ingredients:
- Apples – 1 kg;
- Pears – 300 g;
- Granulated sugar – 425 g;
- Water – 1 l.
It is important to carefully sort the fruits before cooking them, getting rid of spoiled fruits. Then you need to wash them and clean them of twigs and greens, cut them into quarters and remove the cores with seeds. Cut the fruits into small pieces.
Jars with a volume of 3 liters must be filled 1/3 with pieces of pears and apples and completely filled with boiling water. Leave for half an hour and drain the water into a saucepan. Boil it, add granulated sugar, leave the syrup to cook for another couple of minutes.
You can pour the finished syrup into jars of fruit, then screw them on with steamed lids. Turn the pear and apple compotes upside down, cover with a blanket and leave until cool.
Recipe with grapes
And now we suggest preparing pear and grape compote for the winter. Bright juicy berries not only diversify the taste of pear compote, but also give it a richer shade and an interesting look.
For a drink based on pears and grapes, you need to prepare:
- Grapes – 300 g;
- Pears – 5 pcs;
- Granulated sugar – 225 g;
- Lemon acid.
This recipe requires hard pears and white seedless grapes. You should wash the fruits, remove the branches, and remove the cores and seeds from the pears, after cutting them into quarters. Cut into several equal pieces.
Prepare sugar syrup in the usual way by putting water in a saucepan on the fire and adding sugar a couple of minutes before it is completely cooked.
Place fruit in jars and pour boiling syrup over them. Then screw the lids on the containers, place them upside down and wrap them in a towel until they cool down.
Beginner housewives can take note following rules preparations delicious compote from pears for the winter:
- The harder the pear variety, the longer the fruit should be cooked for the drink;
- The highest quality compote comes from those housewives who are not lazy to insist on it;
- It is advisable to store jars of pear drink at room temperature;
- If the fruits are very sweet, you can dilute the finished compote with a small amount of citric acid;
- To give the nectar a special taste and aroma, you can add cinnamon powder or lemon zest to it after cooking;
- It is better to use 3 liter jars.
Pear compote is one of the best offers uses of the summer harvest for housewives:
- It takes less than an hour to cook, even taking into account the process of preparing the ingredients;
- If you have your own garden, the drink costs only sugar;
- It can be supplemented with other types of berries and fruits;
- When cooking, you can use not only fresh, but also dried fruits;
- For busy housewives, there is a recipe for pear compote that does not contain the step of sterilizing the jars.