Grown for the first time in ancient Greece, a pear is still considered one of the most delicious and healthy fruits for human health. It is proved that it has a beneficial complex effect on the human body. Pears contain a huge amount of iron, which is simply necessary for good blood circulation, proper heart function. Quite often, pear compotes are advised to diabetics, since they contain a large amount of fructose, and, on the contrary, very few harmful sugars. Today we will discuss how to properly prepare a drink, how to stock more stewed fruit for the winter, what sort of pear to choose for cooking, how to preserve all the vitamins and minerals that are in the composition.
Which grade to choose
Pears, like many other fruits, are divided into varieties. And not all of them are recommended for use in pear compote recipes. For example, an ordinary pear, which ripens by the end of August, is better suited for compotes "at once." This is a drink that is prepared in a pan or slow cooker. For canning, it is better to take an autumn or winter pear, which ripens by the end of October. It is very important that the fruits are ripe, but not overripe. On the surface of the fruit should not be rot, flaws, bruises.
You can check the suitability of the pear for use by light pressure at the "tail" itself. It is at the point of attachment of the cuttings that the flesh most quickly reacts to rot or overriding. If the fruit is hard enough, you just have to wait for it to “reach”. It’s enough to lie down for several days in a warm room.
Dry or fresh
Mistresses stock up on pears for the winter, not only in the form of compotes, but also in the form of dried fruits. From which pears is it preferable to cook compote? Of course, fresh fruit is much healthier and tastier. It is a compote of fresh pears will be distinguished by a large number of vitamins. But dried pears are perfect for stewed fruit cooked in a pan. Which option to choose is up to you. Today we will offer several recipes for making compotes from both fresh and dried pears. All of them are easy to prepare and do not require much effort.
Fresh pears
If your garden has a garden where pears grow, then you probably spend the whole autumn period searching for good recipes for winter preparations. One such recipe is pear compote. Remember that for cooking, only good fruits are selected, not rotten and not old.
Essential Ingredients:
- 1.5 kg of pears;
- 620 g of sugar;
- half a teaspoon of citric acid;
- water.
How to cook pear compote
The first thing to do is prepare the fruit. The peel is removed from the fruit, and the pulp is cut into 6 parts. Do not forget to remove the bones and the core. If the pears are small, then they can be cut into two parts or sent to the compote whole. If you are going to make a large amount of drink and, therefore, cut a huge basin with pears, then add a little citric acid to the fruit. All pears that were sliced first and have been lying in a basin for a long time will not darken.
Before cooking compote from pears, fruits should definitely be blanched. Three minutes is enough. If the pears are too hard, then blanch them for 5-7 minutes, and then instantly throw them into cold water. When you open the can in the winter, the pears will be tasty, juicy and crispy.
After the fruits have been prepared, you need to do glass jars. Compote containers are sterilized over steam for 5 minutes. Then we pour 100-150 ml of water into the jars and send them to the microwave for two minutes. This sterilization process is much faster than you would use a conventional oven. It is important to remember that the sterilization process of glass containers for winter blanks can not be neglected. This is what protects products from spoilage, and also reduces the risk of harmful bacteria.
We transfer blanched pears to jars. How much fruit to put? Everything will depend on how thick or thin pear compote you like. Someone prefers to drink more, and someone - to eat.
We make syrup from sugar and water. Pour the boiling liquid into the pears. We roll up the cans, turn over and wait for the compote to cool. Only after the glass containers have completely cooled down for preservation can it be stored for storage in the cellar.
Dried pears
You can dry pears in various ways. Some housewives use modern kitchen assistants for this, for example, a microwave oven or an electric dryer. Others prefer to dry fruits in the oven or directly in the sun. From dry pears, the compote is incredibly tasty. Let's try to cook it according to one of the most popular recipes.
Required:
- 80 g of sugar;
- litere of water;
- 160 g of dried pears;
- a pinch of citric acid;
- sprig of mint.
How to cook
For starters, rinse the dried pears in hot water. We put them in a pan, pour cold water and bring to a boil. Cook the compote for 25 minutes. At the 20th minute, add sugar, citric acid and mint. Cook for another 10 minutes and turn it off. We cool the compote of dried pears, filter it, pour it into the carafe. We put the container in the refrigerator and enjoy a pleasant cool drink on a hot summer day. If the compote is cooked in the winter, then it does not need to be cooled. It is served, on the contrary, in hot form with the addition of a slice of lemon. A delicious, fragrant and incredibly healthy vitamin drink is ready.
Pears and berries
Of course, pears do not give compote a bright saturated shade. If you want the drink to be more "cheerful" in color, then we recommend experimenting with the berry. A great option - cherry, lingonberry, plum. Such additives will not only give compote brightness, but also add taste.
List of required ingredients:
- 550 g pears;
- 800 g lingonberries;
- 400 g of apples;
- water;
- sugar to taste.
Description of the cooking process
This is a very simple recipe because it does not require a lot of preparatory work. For cooking, fruits can not be peeled. If the skin of apples or pears is too stiff, then in this case it is better to peel it off. Cut pears and apples into 4 pieces. Do not forget to remove the core and seeds. We sort the lingonberries, we leave only fresh and ripe berries for the compote. In well-washed and sterilized glass jars, we lay fruits and berries. You can throw a couple of sprigs of mint and a pinch of citric acid. Mint will give the compote an additional flavor, and a lemon will allow the product to remain longer.
We put a pot of water on the fire, wait for it to boil. Add sugar, boil the syrup for 10 minutes over medium heat. Pour it into a jar. Roll up the lids with a key. Turn over the glass containers. We leave the cooled compote for storage in the cellar, refrigerator or pantry.
Pears and olives
Agree, a rather unusual combination? But experienced housewives, who have already prepared a similar compote of pears to a child and an adult member of the family, say that the result is simply amazing. The drink is aromatic, tasty and rich in vitamins. It should also be noted that we will not use sugar for cooking. If you like more sweet compotes, then we recommend taking juicy and naturally sweet pears for cooking. We take olives only green, black olives for compote will not work.
Ingredients:
- 1.2 kg of sweet pears.
- 10 pieces. olives.
Cooking process
Try to pick strong, undamaged fruits for the workpieces. Rinse them thoroughly in cold water, remove the twig, cut in half and remove the core, seeds. We cut each half into 3 parts.
We prepare glass containers for preservation according to the standard scheme: washing with baking soda, boiling water, sterilization. We transfer the pears into a large pan, add water and put on fire. As soon as the compote begins to boil, reduce the heat and cook for 10 minutes. Using a spoon with a long handle, gently transfer the hot pears into a jar. Add the pitted olives. Pour the remaining sweet pickle to the very neck. Roll up the jar. We turn over, we warm. After a day, we store it in a cool dark place.