Pear in syrup can be preserved in many ways. Today we will consider the simplest and most common method, for the implementation of which it does not take a lot of time.
Delicious and delicate pears in syrup: recipe
Necessary components and inventory:
- citric acid - 2-3 g;
- vanilla sugar - a bag;
- ripe medium pears - 1.5 kg;
- drinking water (for syrup) - 2 l;
- granulated sugar - 550 g;
- enameled pan;
- cutting board;
- knife, large spoon, soup ladle, plate;
- sterilized jars, lids;
- large terry towel.
The right fruit choice
Pear in syrup turns out delicious from different varieties of fruit. We decided to purchase Abbot Vetel. This is due to the fact that such a product is very sweet, and also has a pinkish-yellow color, which is very suitable for us. However, it should be noted that when choosing any kind of fruit, you should definitely pay attention to its average softness. After all, if you preserve too hard an ingredient or, conversely, an overripe one, then the dessert will not turn out as tasty and tender as we would like. An ideal option is those pears, when pressed on which a small dimple is formed.
Processing the main ingredient
Pear in syrup can be preserved both in its entirety and cut into quarters. We decided to apply the 2nd option, since the fruit variety we selected is too large. Thus, purchased or collected products need to be washed, remove the stalks, and then cut into quarters and carefully remove the seed box and navels.
Syrup preparation and spill
Almost all canned pears in syrup are prepared on the basis of sweet water. But to make such a dessert more tasty and fragrant, it is recommended to add a little acid (citric) and vanillin to the dressing. But first things first. To begin with, you should pour drinking water into an enameled saucepan, and then add sugar and boil. At this time, it is required to take sterilized jars and put previously processed fruit slices tightly in them (on 2/3 of glassware). After that, they must be filled with boiling syrup and kept in it for 5 minutes. Next, sweet liquid (without pears) should again be poured into a saucepan and bring it to a boil. It is desirable to repeat the described procedure 2 or 3 times. Before the last pour in the syrup, pour citric acid and vanilla.
The final stage in the preparation of dessert
After the pears are last filled with a sweet and aromatic liquid, they must be rolled up with sterilized lids, turned over and covered with a large terry towel. In this state, it is advisable to stand the jars until the next day. Then they need to be placed in a cellar, refrigerator or underground.
Pear in syrup will be fully ready for use after a month (after its manufacture). If you use such a dessert immediately, it will turn out to be tough and not very tasty, since the fruits do not have time to soak properly.