How to cook pear compote: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Grown for the first time in ancient Greece, the pear is still considered one of the most delicious and he althy fruits. It has been proven 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, compotes from pears are advised to diabetics, since they contain a large amount of fructose, and, on the contrary, there are very few harmful sugars. Today we will discuss how to prepare a drink correctly, how to stock up more compote for the winter, what kind of pear to choose for cooking, how to save all the vitamins and minerals that are in the composition.

Which variety 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 "one-time" compotes. This is a drink that is prepared in a saucepan or slow cooker. Forcanning, 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 there should be no rot, flaws, bruises.

You can check the suitability of the pear for use by light pressure at the "tail". It is at the point of attachment of the cutting that the pulp reacts most quickly to rot or overripeness. If the fruit is hard enough, you just need to wait for it to "reach". It is enough for a pear to lie down in a warm room for several days.

Dry or fresh

Housewives 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 fruits are much he althier and tastier. It is the compote of fresh pears that will be distinguished by a large amount of vitamins. But dried pears are perfect for compotes cooked in a saucepan. 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 backyard has a garden where pears grow, then you probably spend the entire autumn period looking for successful recipes for winter preparations. One such beneficial recipe is pear compote. Remember that only good fruits are selected for cooking, not rotten or old.

Requiredingredients:

• 1, 5kg pears;
• 620g sugar;
• half teaspoon 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 core. If the pears are small, then they can be cut into two parts or sent to the compote as a whole. If you are going to make a large amount of drink and, therefore, cut a huge bowl of pears, then add a little citric acid to the fruit. All pears that have been cut first and have been in the basin for a long time will not turn brown.

Before making pear compote, fruit must be blanched. Three minutes is enough. If the pears are too hard, then blanch them for 5-7 minutes, and then immediately throw them into cold water. When you open the jar in winter, the pears will be delicious, juicy and crunchy.

After the fruits have been prepared, it is necessary to deal with glass jars. The container for compote is sterilized over steam for 5 minutes. Then pour 100-150 ml of water into 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 process of sterilizing glass containers for winter blanks cannot be neglected. This is what prevents food from spoiling and also reduces the risk of harmful bacteria.

We transfer blanched pears to jars. How muchput fruit? Here everything will depend on how thick or liquid pear compote you like. Some prefer to drink more, while others prefer to eat.

We cook syrup from sugar and water. Pour boiling liquid over pears. We roll up the jars, turn them over and wait for the compote to cool. Only after the glass containers have completely cooled down for preservation, can they be stored in the cellar.

Dried pears

Pears can be dried in various ways. Some housewives use modern kitchen helpers for this, for example, a microwave oven or an electric dryer. Others prefer to dry fruit in the oven or directly in the sun. Dried pear compote is incredibly tasty. Let's try to cook it according to one of the most popular recipes.

Required:

• 80g sugar;
• liter of water;
• 160g dried pears;
• a pinch of citric acid;
• sprig of mint.

How to cook

First, rinse the dried pears in hot water. Put them in a saucepan, pour cold water and bring to a boil. Cook compote for 25 minutes. At the 20th minute, add sugar, citric acid and mint. Cook for another 10 minutes and turn off. We cool the compote from dried pears, filter it, pour it into a decanter. We put the container in the refrigerator and enjoy a pleasant cool drink on a hot summer day. If compote is cooked in winter, then it is not necessary to cool it. It is served, on the contrary, hot with the addition of a slice of lemon. Delicious, fragrant and amazinghe althy vitamin drink is ready.

Pears and berries

Of course, pears do not give compote a bright saturated shade. If you want the drink to turn out to be more "cheerful" in color, then we recommend experimenting with the berry. An excellent option is cherry, lingonberry, plum. Such additives will not only add brightness to the compote, but also add flavor.

List of required ingredients:

• 550g pears;
• 800g cranberries;
• 400g apples;
• water;
• sugar to taste.

Description of the cooking process

This is a very easy recipe as it doesn't require much prep work. For cooking, fruits can not be peeled. If the skin of apples or pears is too hard, then in this case it is better to peel it off. Cut the pears and apples into 4 pieces. Don't forget to remove the core and seeds. We sort out the lingonberries, leaving only fresh and ripe berries for compote. We put fruits and berries in well-washed and sterilized glass jars. You can throw a couple of sprigs of mint and a pinch of citric acid. Mint will give the compote extra flavor, and lemon will keep the product longer.

Put a pot of water on the fire, wait for it to boil. Add sugar, cook the syrup for 10 minutes over medium heat. We pour it into the bank. We roll up the lids with a key. Turn the glass container over. We remove the cooled compote for storage in the cellar, refrigerator or pantry.

Pears and olives

A rather unusual combination, isn't it? But experienced housewives who have already prepared such pear compote for a child and an adult family member say that the result is simply amazing. The drink is fragrant, tasty and rich in vitamins. It should also be noted that we will not use sugar for cooking. If you like sweeter compotes, then we recommend using juicy and naturally sweet pears for cooking. We take only green olives, black olives are not suitable for making compote.

Ingredients:

• 1, 2 kg sweet pears.
• 10 pcs olives.

Cooking process

Try to select strong, undamaged fruits for harvesting. Rinse them thoroughly in cold water, remove the twig, cut in half and remove the core, seeds. Cut each half into 3 pieces.

We prepare glass containers for preservation according to the standard scheme: washing with baking soda, boiling water, sterilization. We shift the pears into a large saucepan, add water and put on fire. As soon as the compote begins to boil, reduce the heat and cook for 10 minutes. Using a long-handled spoon, carefully transfer the hot pears to the jar. Add pitted olives to it. Pour the remaining sweet brine to the very neck. We roll up the bank. Turn over, heat up. After a day, we put it away for storage in a cool dark place.