2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Recipes for homemade canned pear compotes are in many ways similar to apple compotes. The main difference is that a little more time is allotted for heat treatment, since the density of these fruits is higher. In addition, almost always, before cooking, the peel is cut off from pears. And the amount of sugar used depends on 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 the technology of preparation.
How to cook pear compote without sterilization?
To make the fruit slices warm enough, they need to be boiled in boiling syrup for a while or poured twice with hot liquid. Some housewives, nevertheless, for reliability, then put the pear compote to be sterilized for literally 5-7 minutes. We offer you a heat treatment method that uses both boiling and pouring fruit, but without additional boiling jars.
1, 5 kg of fruit, peel and place in a 5-liter saucepan. Pour three liters of raw cold water, bring to a boil and, reducing the heat to low, cook for 10-15 minutes. Make sure that the softened fruits do notboiled. Transfer the pears to clean (sterile) jars, and pour 1 full glass of sugar and 1 incomplete tsp into the solution. citric acid. Pour boiled fruit with boiling syrup and cork with lids.
Pear compote: recipe with cherries
For a bright shade of the drink, you can use both cherries and other berries that give color to hot liquids - blackcurrant, raspberry and even, for example, pomegranate.
3 kg of ripe but firm pears, without peeling, cut in half and remove the inner part with seeds. If the fruits are very large, they can be divided into quarters. Fresh, not watery cherries (approximately 1.3 kg) free from stones. Arrange fruits and berries in jars, evenly distributing and filling the containers by half the volume. Fill jars with boiled water and leave wrapped for 30 minutes. Then pour it back into the pot. Prepare syrup at the rate of 3 parts water and 1 part sugar. Pour the fruit in jars with boiled sweet liquid and immediately roll up the lids. For better sealing, turn the compote upside down and insulate well. After cooling completely (after 1-2 days - depending on the volume of jars), store in a cool place.
How to make pear compote with honey syrup?
This drink can be more called a dessert or a sweet sauce, as it is very rich and concentrated. Serve the honey mixture with hot pancakes or pancakes.
Preparefruit, carefully cutting off the skin. Use small ones whole, divide large ones into two parts. Dip the prepared pears in boiling water with citric acid (per 1 liter 1 tablespoon) for 3-5 minutes, then discard in a colander. After the liquid has drained, place them (not allowing them to cool too much) in sterile jars to the brim and fill to the same level with syrup brewed 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 jars, you need 15 minutes. Roll up pear compote and lower it into the cellar or cellar.
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