Orchard pear compote recipe. Pear compote without sterilization for the winter. Fresh pear compote

Unripe, dense pears are suitable for compote. Overripe, soft fruits are best left for jam or preserves. Wrinkled, deformed specimens with signs of rotting are not suitable. It is better to peel thick-skinned fruits.

To sterilize or not

Pear compote can be prepared according to any recipe without sterilization. This means that the jars do not need to be treated with temperature for a long time before twisting. It is enough to wash them well with baking soda, dry them, and scald them with boiling water before adding food.

Steam . Keep the container over boiling water. This can be done using a grid, sieve or a special lid with a hole. Place the tool over a large saucepan of bubbling liquid. Place it on top of the neck of the container.
Boiling. Convenient for processing small jars. Pour water into them and place them on the bottom of the pan. Place the lids nearby. Pour water up to the neck of the container. Boil for the required amount of time.
Oven . Place the washed jars, without wiping, on the neck in a cold oven. Place the lids nearby. Set 120-150°C, heat for the required amount of time.

Exposure depends on the volume of the container. Long does not mean good; dishes can overheat and burst from a simple touch. The table shows the recommended holding time for different containers by each processing method.

Table - Sterilization time for dishes of different sizes

Container volume, liters	For a couple, minutes	In the oven, minutes	In a saucepan, minutes
0,5	5	10	10
1	8	15	15
1,5	10	20	20
3	15	25	30

Some housewives sterilize small containers in microwave oven. It is enough to pour water to the bottom (1.5-2 cm), set the maximum power. Leave the jars filled with water for about three minutes.

A selection of recipes

Before cooking, you need to select the fruits and calculate the proportions. You don't have to strictly follow the recipe. If you put more or less pears per 100 g, nothing bad will happen. However, the amount of water and sugar may be required slightly different.

Finding out exactly how much fluid you need is easy. Place the prepared fruits in a storage container and fill with water. Drain the liquid into a saucepan using cheesecloth or a special lid with holes. You will get the exact amount of water. During the boiling process, some of the moisture will evaporate, so add another 100-200 ml of liquid.

The compote is prepared in several stages:

preparation - washed fruits are placed in clean jars;
cooking syrup - water is boiled together with sugar;
pouring - pears are filled with sweet water;
twist - containers are sealed, turned over, stored under a blanket until cool.

In a jar, liquid and solid components are usually arranged in a 50:50 ratio. Often the fruits take up less than half of the jar, and water is poured up to the very neck. Do not fill the container tightly with fruit, otherwise you will end up with pears in syrup and not compote.

Traditional

Description . The simplest recipe. You can use it as a base and add to taste different fruits and berries taking into account proportions.

What to prepare:

pears - 1 kg;
sugar - one glass;
water - 3 l.

How to do

Wash the fruit well.
Cut out crumpled, rotten places, tear off the petioles.
Place in prepared containers.
Boil water and pour into jars.
Wait for half an hour.
Pour the liquid back into the pan.
Add sugar and cook over low heat.
When the syrup boils, simmer for five minutes and remove from heat.
Pour liquid into containers and tighten.

To ensure complete sterility, filled but not sealed jars can be sterilized on the stove or in the oven. Place the container on the towel-lined bottom of the pan. Pour water up to your shoulders and simmer over low heat for about half an hour. You can put the covered jars in the oven at 120°C for 20-30 minutes.

Citric

Description . Citrus fruits add a touch of freshness and vigor to any drink. In addition, sour juice is a natural preservative.

What to prepare:

pears - 1 kg;
sugar - 800 g;
lemon - one;
water - 2 l.

How to do

Put the water on fire.
After boiling, add sugar.
Wait for it to dissolve and boil.
While the liquid is boiling, rinse the pears and cut out the cores.
Cut off the lemon peel along with the white layer, cut the pulp into slices.
Place fruit in the bottom of a clean jar.
Pour boiling syrup over it and roll up.

Orange

Description . A beautiful, refreshing compote is recommended to be served with a lemon wedge and a sprig of mint. The amount of sugar can be increased if desired. You are allowed to try the drink after three hours.

What to prepare:

pears - eight pieces;
small orange - four pieces;
sugar - 60 g;
water - 1 l;
honey - 100 ml;
carnation - three buds.

How to do

Peel the pears and cut out the core.
Mix lemon juice with sugar, add honey, cloves, water.
Place the pears and place the mixture on the stove.
After boiling, reduce heat and simmer covered for 15 minutes.
Remove the pears with a slotted spoon and place in prepared containers.
Peel the oranges and divide the pulp into slices.
Place in syrup and boil for five minutes.
Remove the orange slices and add to the pears.
Boil the liquid for five minutes.
Pour over the fruit and roll up.

Grape

Description . Any grapes are suitable for compote - with or without seeds, white, dark, sour, sweet. Can be mixed different varieties so that the drink acquires a pleasant pinkish color and a sour note.

What to prepare:

pears - 150 g;
raisins - 50 g;
sugar - 100 g;
water - 800 ml;
lemon slice - two pieces;
citric acid - 1 g.

How to do

Cut the washed pears into quarters and cut off the seed pods.
Cut each quarter into two pieces.
Separate the grapes from the branches and rinse.
Place prepared fruits in jars and add lemon slices.
Boil the water.
Add sugar, stir until dissolved.
Add acid and stir.
Wait until it boils, pour into containers with fruit.
Roll up and leave to cool.

Instead of grapes, you can use cherry plum, dogwood, and gooseberries. Calculate the amount of sugar according to the acidity of the berries.

Cranberry

Description . The “swamp” berry is rich in vitamin C and gives drinks a characteristic sour taste. Red berries ripen at about the same time as late pear varieties. The result is an autumn compote that can be prepared in 30-40 minutes.

What to prepare:

pear - 200 g;
cranberries - 50 g;
water - 2.5 l;
sugar - three tablespoons;
cloves - two pieces.

How to do

Core and roughly chop the pears.
Rinse the berries and throw away any spoiled ones.
Pour the prepared ingredients with water and put on fire.
Wait until it boils, add cloves, add sugar.
Boil for five to ten minutes.
Remove from heat and pour into containers.

Quince

Description . Usually, the astringent, dense quince fruits are not eaten in fresh. But fruits perform well in preparations and preservation. Combination with pear allows you to create a drink with a delicate aroma and rich color.

What to prepare:

pear - 400 g;
quince - 400 g;
water - 2 l;
sugar - 200 g.

How to do

Peel the fruit, remove the seeds, cut into small cubes.
Cover the fruit slices with sugar and leave for 20-30 minutes.
Pour in water and place on the stove.
Cook until boiling, stirring occasionally.
Boil for another seven to eight minutes, remove from heat.
Use a slotted spoon to scoop the fruit into the jars.
Boil the syrup and pour into containers.

Currant

Description . Currant berries ripen in mid-summer, and most pears ripen in August-October. To cook compote by combining the ingredients in one jar, freeze or dry the berries. Scald dried currants with boiling water before using.

What to prepare:

dense pears - 1 kg;
currants - 500 g;
water - 2.5 l;
sugar - 1 kg.

How to do

Slice the pears and remove the seeds.
Sort through the berries and throw away any spoiled ones.
Place pear slices in a clean jar.
Place berries on top.
Gently add sugar.
Boil water and fill the jars with boiling water.
Seal and place on lids.

Apple

Description . Apple-pear combination is a classic taste. Fruits complement each other perfectly, especially if you combine different varieties - sour and sweet. Malic acid makes the drink not so sweet and highlights the honeyed pear notes.

What to prepare:

pear - 200 g;
apple - 500 g;
sugar - 350 g;
water - 2.2 l.

How to do

Wash and dry the fruit.
Place the pieces into clean jars.
Boil water and pour into a container.
Leave for 20 minutes.
Drain and put on fire.
Add sugar and stir.
Boil for about five minutes after boiling.
Pour into a container with fruit and roll up.

Apple and pear compote goes well with other fruits and berries. Complete the drink with aromatic lemon, orange, lingonberry, cranberries, plum, cherry fruits.

Rowan

Description . The fruits ripen at about the same time and look good in a jar. Chokeberry gives the drink a tart taste and a beautiful color. Use only ripe berries.

What to prepare:

pears - 1 kg;
chokeberry - 300 g;
sugar - 300 g;
water - 2.5 l.

How to do

Cut the pears and remove the seeds.
Place in clean jars.
Wash the berries and add to the pears.
Boil water and pour into containers.
Cover with lids and leave to steep for ten minutes.
Drain the infusion and place on the stove.
After boiling, keep on low heat for two minutes.
Pour the syrup again and leave for ten minutes.
Boil, pour one last time.
Roll up and turn over the jars.

From dried fruits

Description . Under the influence hot water fruits are filled with moisture, retaining most of the nutrients. The compote turns out to be dark, rich in color.

What to prepare:

dried pears - 200 g;
water - 1 l;
sugar - 100 g.

How to do

Rinse the pears with boiling water.
Pour water over the fruit and bring to a boil.
After boiling, simmer, covered, over low heat for 35 minutes.
Add sugar, mix well.
Heat until the sugar grains are completely dissolved.
Remove from heat and pour into containers.

Rosehip

Description . Fragrant and healthy drink will prepare you for the cold and energize you. Dried rose hips are the absolute leaders in vitamin C content (1.2 g per 100 g).

What to prepare:

pears - 500 g;
water - 3 l;
rose hips - 200 g;
sugar - 200 g.

How to do

Pour water over dry berries and place on fire.
After boiling, cook over low heat for a quarter of an hour.
Remove the seeds from the pears and cut into slices.
Add to the berries, cook until boiling.
Add sugar and cook for six to eight minutes.
Remove from the stove and leave to steep for an hour.
Pour into jars.

You can close the rosehip compote in another way: by filling each pear fruit with berries. Cut out the seeds without cutting the flesh in half. Place the rosehip berry in the hole formed. Try making a drink this way with raspberries, lingonberries, rowan berries, cherries, and mint leaves.

Thorn

Description . It is recommended to supplement wild plums with small ones wild pears. The combination of fruits will create a healthy drink that improves digestion and helps with colds. Using the same recipe, you can prepare compote from garden sweet varieties.

What to prepare:

wild game - 1 kg;
thorn berries - 700 g;
water - 3 l;
sugar - 200 g.

How to do

Wash and dry the fruit.
Remove the seeds from the berries, break off the stems of the pears, and cut large fruits in half.
Pour boiling water over the berries for five minutes.
Place prepared fruits in clean jars.
Boil three liters of water and pour into containers.
Leave for at least an hour until completely cooled.
Drain the water, add sugar.
Wait for it to boil, let stand for five minutes.
Pour the liquid into containers.

Vanilla

Description . Vanilla should be added carefully - large doses will make the drink bitter. A quarter teaspoon is enough. For a richer flavor, you can use a cinnamon stick instead of vanilla or along with it.

What to prepare:

pears - 2 kg;
sugar - 500 g;
water - 5 l;
lemon juice or diluted lemon juice - two tablespoons;
vanillin - a third of a teaspoon.

How to do

Cut in half and remove seeds from pears.
Add sugar, vanilla, and lemon juice to the water.
Once boiling, add the fruit pieces.
Wait until it boils, reduce the heat.
Boil for ten minutes.
Use a slotted spoon to place the pears into containers.
Boil the syrup and pour over the fruit.
Roll up and wrap until cool.

Do not confuse vanilla powder with vanilla sugar. You can use one or the other. For the aroma you will need a little more vanilla sugar than pure vanilla. The total amount of granulated sugar in the compote should be taken into account so as not to over-sweet.

In a slow cooker

Description . A multicooker is a convenient and versatile device in which it is easiest to prepare pear compote.

What to prepare:

pear - 1 kg;
water - 2 l;
sugar - 500 g;
lemon juice - two tablespoons;
carnation - two buds.

How to do

Peel the washed pears.
Cut in half, cut out the cores.
Place in a clean jar.
Pour water into the bowl, add sugar.
Set the “Multi-cook” or “Stew” mode to 160°C.
Wait for it to boil, pour in the juice, and add the clove buds.
After five minutes, turn off the device and pour hot syrup over the fruit.

Children's

Description . Compote without sugar can be prepared for healthy baby food. The drink is recommended to be given from seven to eight months. To be safe, sterilize filled jars.

What to prepare:

Pear - one;
apple - one;
water - 700 ml.

How to do

Wash the fruit, remove the skin, and remove the seeds.
Cut the pulp into small pieces.
Fill with water, cover with a lid, leaving a small gap, and place on the stove.
Wait until it boils, turn off the burner.
Close the lid tightly and leave for an hour.
Pour into containers and store.

For themselves, adults can prepare an unsweetened compote with wine vinegar (a teaspoon per liter of water). Cut the peeled and seeded pears into slices. Place in boiling water with vinegar for ten minutes. Place the fruits in containers. Boil water and pour over pears.

Any compote recipe can be modified to suit your needs. It is allowed to reduce or increase the amount of sugar, fruit, and water. Sour varieties, especially those mixed with sour berries, are recommended to be sweetened generously. You can add more than just sugar and lemon juice as a preservative. Preserve the drink with rum, aromatic liqueur or fruit vinegar.

Pear is extremely tasty and healthy fruit and it is not possible to keep it fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know what positive and what negative qualities such a pleasant and popular fruit has.

What is important to know about pear

Benefit:

Thanks to its composition, the pear will perfectly help in the fight against muscle pain after sports.
Pears contain pectin, which has a positive effect on the digestive system and helps it function fully.
If you make a decoction based on pears, it can be used in medicinal purposes, namely to combat elevated body temperature.
If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow him to forget about the cough for a while.
For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
The fruit contains a lot of fiber, which improves intestinal function, removes toxins from the body and helps normalize bile secretion.
For those with diabetes, it will be useful to eat pears, as their composition helps reduce blood glucose levels and also has antibacterial properties.
For gastritis, pears are quite useful during the chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
Pears contain many different vitamins, microelements and fiber, so they are a great help for those who want to lose weight and, in addition to introducing useful substances into the body, quickly and easily satisfy hunger.

Having such a variety of properties, pear compote for the winter turns out to be very useful!

For diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
If there is an exacerbation of any intestinal disease, then pears should not be consumed, since due to their composition they can provoke a severe deterioration of the condition.
Pear can cause significant harm to the body if consumed with heavy food or if washed down with large amounts of water.

It is better to avoid pears on an empty stomach or after a heavy lunch. Fresh pears are heavy food.

One of the most popular drinks in winter is compote. The variety of fruits and berries and the possibility of their combinations allow you to make drinks for different tastes. How to prepare pear compote for the winter? Simple recipes preparations are outlined below.

There is no need to use overripe pears to make compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins during the cold season is prepared pear compote for the winter. Both adults and children will like it.

Exist various options preparing pear compote for the winter. You can safely adopt one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it you will need the following ingredients:

pear (medium size) - 1.5 kg;
water, boiling water 3 l;
sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of preparing homemade pear compote for the winter:

Place the fruit in a large container. Rinse them thoroughly.
Prick each pear with a fork.
Rinse the jar using baking soda or laundry soap. Sterilize it using one of the following methods. For example, holding it over steam. It is also worth boiling the lid.
Place the fruit in the jar. Pour boiling water over them for 5 minutes.
Pour the water back into the pan. After adding sugar, cook the syrup over medium heat until it boils.
Pour hot syrup into the jar and seal the jar.
Cover it with a towel.

If the skin of pears is very dense and hard, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote using a shortened version - without sterilization. Such drinks are not inferior in taste and benefits to canned ones, but they have a shorter shelf life.

For a 3-liter jar, prepare:

pear (not large) - 1.2 kg;
water – about 3 l;
granulated sugar - 100 g;
citric acid to your taste

The process of preparing pear compote without sterilization:

Delicious and aromatic pear compote is ready for the winter! Now you can enjoy the taste of wonderful pear compote!

To give the compote a richer shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, and viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful scent. Boil the inside of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare this compote you will need:

hard pear fruits;
sugar – no more than 300 g;
lemon (citric acid) (1 teaspoon);
a little vanilla or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears in water for too long, they may lose their beneficial properties.

Wild pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main ingredients:

wild pears - no more than 1.5 kg;
water – 1.5 l;
sugar (sand) – no more than 300 g;
lemon (citric acid) – 1 teaspoon.

The process of preparing wild pear compote for the winter:

A compote of aromatic pears prepared for the winter will quench your thirst well, energize you and provide the necessary vitamins during the cold season!

Pear is a sweet fruit. Therefore, you should not overdo it with granulated sugar. You only need a little bit of it. And if you want the taste to be as bright and rich as possible, then you need to put more than half of the pears in a jar.

Pear compote with honey

This is a simple recipe for pear compote for the winter that does not require much time.

Required:

small pears;
for filling: you will need 800 g and 1 liter of water.

Preparation:

This recipe with a photo of pear compote for the winter is easy to follow and even a housewife who has decided to make a drink from these fruits for the first time can make it.

Pear compote is not only a vitamin drink, it is also tasty treat. The juicy aroma of an amber pear drink will delight you with its incomparable taste and strengthen your immune system in winter. And fruits from compote can easily become a decoration for cakes and desserts made from different fruits.

Published on July 20, 2017

Summer is in full swing and you need to prepare as much as possible of all sorts of goodies so that later in the winter you can replenish your body with vitamins. One of these delicacies is pear compote. This drink was very often served in school canteens. Of course, the compote was not made from fresh pears, but from dried wild pears.

But compote made from fresh pears is even tastier since pears contain a lot of sugar and little acid, which leads to spoilage of the drink. Rarely does anyone prepare pear compote in large quantities for the winter, but this is in vain. There is a lot in this beautiful fruit useful vitamins which can help the body during spring vitamin deficiency.

There is a small explanation for the fact that many people refuse to prepare compote for the winter, since very often such compotes explode and all the work spent on preparing the drink is in vain. But I offer you proven recipes. Once you prepare compote using them, they will last for quite a long time.

Ingredients for 3 liters of compote:

Pears 10-15 pcs.
Sugar 200-250 grams.
Water 2.5 liters.

Cooking process:

For compote, you should choose ripe, clean and whole fruits. Before cooking, carefully sort out the cooked fruits, as if you get a bad pear, it can ruin everything.

1.Wash the pears, cut them into 4-6 pieces, put them in a saucepan and cover them with sugar.

2.Pour boiled cool water and place on the stove.

3. Bring to a boil and cook on low heat for about 15-20 minutes. During cooking, you can stir the pears 1-2 times. Because if you stir too often, the pears will fall apart.

4.While the pears are cooking, prepare the jar. Let's wash it well from dirt and dust. Wash again with baking soda and sterilize.

5. Pour the cooked compote into jars. It is important that the liquid fits right up to the neck of the jar.

6.Tighten the lids (the lids must first be doused with boiling water), turn them over and wrap the jars.

7. Let the compote cool completely and only then can you turn the jars over to their normal position. It is best to observe the compote for several days and only after making sure that the lids do not swell and do not allow air to pass through can you transfer the preparations to a place for long-term storage.

The pear compote is ready, I wish you a bon appetit.

Wild pear compote

The pear grows very well in the wild; of course, the fruits are a little smaller, but this is even better. You can cook compote from whole pears. In this recipe we will not boil the pears for a long time. We'll take the easy path. To preserve more vitamins in fruits.

Ingredients:

Wild pear 2 kg.
Sugar 300 grams.
Water 2 liters.
Citric acid 4-5 grams.

Cooking process:

1. Again, it is important that all cooked pears are whole and not spoiled. Before cooking, rinse the pears 2-3 times. You can even leave the tails.

2. Arrange the fruit in the containers, filling them a little less than halfway.

3.Make syrup from sugar and water. To do this, you need to dilute sugar in water and boil the syrup.

4. Pour the hot syrup into jars with pears, cover with lids and let stand for 5-10 minutes.

5.Pour the water back into the pan. Add citric acid, boil and pour back into jars.

6.Cover the lids and tighten them using a special key.

7.Afterwards the jars need to be turned over and wrapped.

That's the whole recipe for making wild pear compote.

Pear compote with lemon for the winter

Pear, as you know, is a very sweet fruit, and if you add a little tropical fruit, you get a slightly sour-sweet taste of the compote, which is very original.

Ingredients for 1 kg of pears:

Homemade pears 1 kg.
Lemon 1 pc.
Sugar 500 grams.
Water.

Cooking process:

1. Sort the pears, wash them, cut them into 5-6 slices. It is better to remove seeds and partitions.

2. Peel the lemon. It is important to peel the lemon. Because if this is not done, the zest will become bitter and the compote will turn out very unpalatable. Cut the peeled lemon into slices.

3. Place the chopped fruits in pre-sterilized jars. Fill the jars with pears and lemon slices a little more than half.

4. For 1 jar no more than 3-4 slices of lemon.

6. Take boiled water, put it on the stove, bring it to a boil and dilute sugar in it.

7.When preparing syrup, you need to take into account the following proportions: 2.5 water to no more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with sire and pour the hot syrup into jars with pears and cover the jars with lids.

8. Leave the syrup in the jars for 5-10 minutes. Then pour the liquid back into the pan, boil it again and pour it back into the jars.

9.This time screw the lids tightly. And then turn the can over the rolled can and wrap it up and leave it until it cools completely. Then turn it over and transfer it to the pantry.

Compote of pears and plums

Pears and plums ripen almost together and why not make a compote by combining these fruits together.

Ingredients:

Pear 2 kg.
Plums 2 kg.
Sugar 300 grams per 1 liter of water.

Cooking process.

1. Sort the pears and wash them well. Cut into 5-6 pieces, removing the core.

2. Sort the plums, wash them, cut them in half and remove the pit.

3.Place the fruit into jars.

4.Pour over the prepared hot syrup.

5.Place jars of compote for sterilization.

6.Pour water into a saucepan, lower the jars of compote, and bring the water to a boil. Leave the jars in boiling water.

Half liter jars 15 minutes, liter jars 30 minutes, 3 liter jars 45 minutes.

7.Then screw the lids tightly. Turn the jars of compote over and wrap them up.

Compote of pears and cinnamon

When there are a lot of pears, you can try making compote according to a new recipe, with cinnamon. I think that not many people have made compotes with cinnamon. Well, why not. Moreover, the taste is excellent.

Ingredients:

Pear 500 grams.
Cinnamon 2-3 sticks.
Sugar 1 glass.
Water 2.5 liters.

Cooking process:

1. Before preparing compote, you need to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and pour it over hot water, not boiling water, but just hot water.

2. The pears also need to be prepared a little. They need to be peeled. But don’t rush to throw away the peels; they will come in handy.

3.Chop the peeled pears into 5-6 pieces, removing the cores with membranes and seeds.

4.Now to the peels. We put them in a small saucepan and put them on the fire, first add 1 liter of water. Cook the peels for 15-20 minutes.

6.Add another 1.5 liters of water to it and pour in the pre-brewed cinnamon and boil.

7.Add sugar and pears to the broth and put it on the stove again and boil.

After the second boil, turn off the heat completely and let the compote cool slightly. Afterwards, you can serve the aromatic pear compote with cinnamon on the table.

Compote of pears and mint

Ingredients:

Pears 6-7 pieces.
A glass of sugar.
Mint 5-6 leaves.
Water.

Cooking process:

1. Sort the pears, wash them, cut them into several pieces. Be sure to cut out the partitions with the seeds.

2. Place the chopped pears in a saucepan, add water and place on the stove.

3.Wash the mint leaves and place them in a saucepan along with the pears.

4. Bring the liquid to a boil and add sugar. Boil for 5-7 minutes.

5. Pour the finished compote into jars and screw on the lids.

Bon appetit.

Pear compote video recipe

Bon appetit

It is better to pick pears for compotes a week before ripening, so that the pulp will not become soft when blanched or boiled in syrup. Fruits of early and mid-autumn ripening are better suited for harvesting.

To check the tightness of rolled up jars, turn the bottle on its side and run a dry cloth along the edge of the lid. If the fabric is damp, tighten the lid with a seaming machine. A properly rolled jar makes a dull sound when you tap on the lid.

Special pear compote for the winter

Select pears with a pronounced aroma for preparations. In combination with vanilla, the compote produces a pleasant duchess taste.

Time – 55 minutes. Yield: 3 liter jars.

Ingredients:

pears – 2.5 kg;
vanilla sugar – 1 g;
citric acid – ¼ tsp;
sugar – 1 glass;
water – 1200 ml.

Cooking method:

Boil the amount of water according to the recipe, add granulated sugar and boil until completely dissolved.
Place fruits cut into halves or quarters in boiling syrup. Cook over medium heat for 10 minutes, but keep the pieces intact.
Remove the pears from the pan using a colander and pack into jars up to the shoulders.
Add vanilla and lemon to the boiling mixture, simmer for another 5 minutes and pour over the pears.
Sterilize the lidded jars in a tank of slowly boiling water for a quarter of an hour. Then screw tightly and let cool at room temperature.

Compote of pears and apples without sterilization

A quick and simple recipe for pear and apple compote. For it, select fruits of the same, preferably medium density. Do not cut into thick slices so that each piece warms up better.

Time – 50 minutes. Yield – 3 l.

Ingredients:

apples – 1.2 kg;
pears – 1.2 kg;
mint, thyme and rosemary - 1 sprig each.

Ingredients:

pears – 3.5-4 kg;
water for syrup – 3000 ml;
granulated sugar – 600 gr;
cloves - 6-8 stars;
cinnamon – 1 stick;
dried barberry – 10 pcs;
cardamom – 1 pinch.

Cooking method:

To warm the prepared pears, place the fruits in a colander and place them in boiling water for 10 minutes.
Pour spices and barberries into the bottom of the jars, distribute blanched pears.
Boil water for five minutes along with sugar and pour over the fruits.
Place filled jars in a tank of hot water so that the liquid reaches the shoulders. Sterilize canned food over low heat for half an hour.
Turn the sealed pieces upside down and let them cool completely, then store them in the cellar or on the balcony.

Traditional pear compote

It is convenient to preserve fruits cut into slices - you can always remove damaged areas. Since pears quickly oxidize and darken, it is recommended to soak the fruit pieces in the solution for half an hour before placing them in jars citric acid– 1 gr. for 1 liter of water.

Time – 1 hour 15 minutes. Yield: 3 cans of 1 liter each.

Ingredients:

pears with dense pulp - 2.5 kg;
water – 1200 ml;
sugar – 1 glass.

Cooking method:

While the pears are soaking in acidified water, boil the syrup until the sugar is completely dissolved.
Fill steamed jars with aged pear slices and pour in hot syrup.
Sterilize liter jars for 15 minutes at a temperature of 85-90°C. Immediately roll it up and wrap it in a blanket, turning it upside down and placing it on a wooden board.

Compote of fresh pears will certainly appeal to both children and adults. It has a light, almost no sour taste and a very pleasant, appetizing smell. Except common benefit compotes, pear compote has astringent properties, so it can be used as a natural remedy for improving intestinal function after poisoning. To get a rich, flavorful compote, use more fruit per liter of water, and let the compote sit for at least two to three hours.

Ingredients:

1 kg of fresh pears;
150-200 g sugar;
2 liters of purified water.

How to cook pear compote

1. The first step, as with any recipe, is to prepare the ingredients.

2. You should take pears that are ripe but firm enough. We carefully wash the pears selected for the compote and cut them in half. After this, we completely remove the legs and seed pods of the fruit. Cut into smaller pieces. If the pear is not peeled, then during the process of cooking the compote it will most likely retain its shape and not boil over.

3. Place the chopped fruits in a saucepan and fill with water. When the water boils, you need to add granulated sugar. Its quantity depends on how sweet variety pear was chosen. You need to cook the pear compote for 10-15 minutes.

4. Remove the finished compote from the stove and simply leave to cool. If you need to cool it quickly, you can place the hot pan in cold water. It is important to ensure that water does not get into the drink, otherwise it may ruin its taste.

5. A glass of homemade pear compote with ice cubes will perfectly quench your thirst on a hot day, and children will enjoy pieces of fruit from the drink.