2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Pear in syrup can be preserved in many ways. Today we will look at the simplest and most common method, which does not require a lot of time to implement.
Delicious and tender pears in syrup: cooking recipe
Required components and supplies:
- citric acid - 2-3 g;
- vanilla sugar - bag;
- medium ripe pears - 1.5 kg;
- drinking water (for syrup) - 2 l;
- granulated sugar - 550 g;
- enamelled saucepan;
- chopping board;
- knife, large spoon, ladle, plate;
- sterilized jars, lids;
- large terry towel.
The right choice of fruits
Pear in syrup turns out delicious from different varieties of fruit. We decided to purchase Abbot Fetel. This is due to the fact that such a product is very sweet, and also has a pinkish-yellow color, which suits us very well. 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, overripe, then the dessert will notIt will turn out as tasty and tender as you would like. The ideal option will be those pears, when pressed on which a small dimple is formed.
Main ingredient processing
Pear in syrup can be preserved whole or cut into quarters. We decided to use the 2nd option, since the variety of fruit we have chosen is too large. Thus, purchased or harvested products must be washed, stemmed, and then cut into quarters and the pod and navels carefully removed.
Preparation of syrup and pouring it
Almost all canned pears in syrup are prepared with sugar 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. First you need to pour drinking water into an enameled saucepan, and then put sugar and boil. At this time, you need to take sterilized jars and put the previously processed pieces of fruit in them tightly (for 2/3 glassware). After that, they must be filled with boiling syrup and kept in it for 5 minutes. Next, the sweet liquid (without pears) should be poured back into the saucepan and brought to a boil. It is advisable to repeat the described procedure 2 or 3 times. Before the last pour into the syrup, you need to add citric acid and vanillin.
The final step in the preparation of dessert
After the pears are in the lastonce filled with a sweet and fragrant liquid, they must be rolled up with sterilized lids, turned over and covered with a large terry towel. It is advisable to keep the jars in this state until the next day. Next, they need to be placed in a cellar, refrigerator or underground.
Pear in syrup will be completely ready for use after a month (after it is made). If you use such a dessert right away, then it will turn out to be tough and not very tasty, since the fruits will not have time to soak properly.
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