Pear compote in the winter: a few recipes

Recipes home canned stewed pears in many respects similar to Apple. The main difference is that heat treatment is given a little more time, as the density of these fruits above. In addition, almost always before preparing the pears and cut off the rind. And the amount of sugar depends on the taste preferences and level of acidity of the fruit. In this paper we propose different recipes pear compote in the winter. They differ from each other as the composition and preparation technology.

How to make pear compote without sterilization?

To fruit slices get warm enough, they need to boil in a boiling syrup for some time, or spend twice the fill of a hot liquid. Some Housewives still for reliability then put the pear compote sterilized for literally 5-7 minutes to Offer you a method of heat treatment, uses and cooking, and filling of fruit, but without the additional boiling of the jars.

1,5 kg of fruit peel off the skins and put in a 5 litre pot. Pour the gallon of raw cold water, bring to a boil, and subtract the heat to low, simmer for 10-15 minutes, ensure that it is softened the fruits are not too much boiled. Put pears in a clean (sterile) jars, and to the solution add 1 full Cup of sugar and 1 part tsp of citric acid. Pour cooked fruit with boiling syrup and close the lid.

Pear compote: a recipe cherry

For a pop of color to the drink can be used as cherries and other berries that give hot liquids color shades, – black currants, raspberries, and even, for example, grenades.

3 kg of ripe but firm in consistency of pears with the peel, cut in half and remove the inner part with seeds. If the fruit is very large, it is possible to divide into quarters. Fresh, not watery cherries (about 1.3 kg) free from seeds. Arrange fruit and berries along the banks, distributing evenly and filling the container half volume. Fill cans with boiling water, leave, wrapped, 30 min. Then drain it back into the pot. Prepare syrup at the rate of 3 parts water to 1 part sugar. Boiling sweet liquid pour over fruit in jars and immediately roll covers. For better sealing flip compote upside down and carefully insulated. After complete cooling (in 1-2 days – depending on the volume of the jars) place in storage in a cool place.

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How to make pear compote with honey syrup?

This drink can more be called a dessert or sweet sauce, as it is very rich and concentrated. Apply the honey mixture to the hot pancakes or fritters.

Prepare the fruit, carefully cut off the skin. Small use whole, large split into two parts. Put prepared pears in boiling water with citric acid (1 l 1 tbsp. l.) on 3-5 minutes, then discard in a colander. After the liquid has drained, place them (not giving much to cool) into sterile jars to the brim and fill to the same level syrup, made from 1 l of water and honey of any variety a volume of about 1 Cup. Sterilize the prepared jars, setting a pot of water. For one-liter jars 15 min. roll up pear compote and dip in a basement or cellar.