Recipes of home canned pear compotes are largely similar to apple. The main difference is that a little more time is devoted to heat treatment, since the density of these fruits is higher. In addition, the peel is almost always cut off from pears before cooking. And the amount of sugar used depends on the taste preferences and the degree of acidity of the fruit. This article offers different recipes for pear compote for the winter. They differ from each other both in composition and in cooking technology.
How to cook pear compote without sterilization?
So that the fruit slices are warmed enough, they need to be boiled in boiling syrup for a while or twice filled with hot liquid. Some housewives nevertheless for safety then put the pear compote to sterilize for 5-7 minutes. We offer you a method of heat treatment, in which both cooking and pouring fruits are used, but without additional boiling jars.
Peel 1.5 kg of fruit and put it in a 5-liter pan. Pour in three liters of raw cold water, bring to a boil and, reducing the heat to low, cook for 10-15 minutes. Make sure that softened fruits do not boil too much. Transfer the pears into clean (sterile) jars, and pour 1 full glass of sugar and 1 incomplete tsp in the solution. citric acid. Pour boiled fruit with boiling syrup and cover with lids.
Pear compote: recipe with cherries
For a bright shade of the drink, you can use both cherries and other berries that give hot liquids colored shades - black currants, raspberries and even, for example, pomegranates.
3 kg of ripe, but dense pear consistency, without peeling, cut in half and remove the inside with seeds. If the fruits are very large, can be divided into quarters. Free fresh, not watery cherries (approximately 1.3 kg). Arrange the fruits and berries in jars, evenly distributing and filling the containers half the volume. Fill the cans with boiling water and leave, wrapped, for 30 minutes. Then drain it back into the pan. Prepare the syrup from the calculation: 3 parts of water and 1 part of sugar. Boil a sweet liquid, fill the fruit in jars and immediately roll the lids. For better sealing, turn the compote upside down and properly insulate. After cooling completely (after 1-2 days - depending on the volume of the cans) place in storage in a cool place.
How to cook pear compote with honey syrup?
Such a drink can be more called a dessert or sweet sauce, as it is very rich and concentrated. Serve the honey mixture with hot pancakes or pancakes.
Prepare the fruit by carefully cutting the skin. Use small as a whole, divide large into two parts. Dip the prepared pears in boiling water with citric acid (1 l 1 tbsp.) For 3-5 minutes, then discard in a colander. After the liquid drains, put them (not allowing it to cool down very much) in sterile jars to the brim and fill them to the same level with syrup, boiled from 1 liter of water and honey of any kind with a volume of about 1 cup. Sterilize prepared jars by placing them in a pot of water. For liter cans you need 15 minutes. Roll up the pear compote and lower it into the basement or cellar.