Recipes for homemade canned compotespears are very similar to apples. The main difference is that the heat treatment is given a little more time, since the density of these fruits is higher. In addition, almost always before cooking with pears cut off the rind. And the amount of sugar used depends on taste preferences and the degree of fruit acid. In this article, suggested different recipes for pear compote for the winter. They differ from each other both in composition and preparation technology.
How to make pear compote without sterilization?
To make the fruit slices warm enough, theyboil in a boiling syrup for some time or pour twice a hot liquid. Some housewives still for reliability then put a pear compote to be literally sterilized for 5-7 minutes. We offer you a heat treatment method that uses both cooking and pouring fruit, but without additional boiling of jars.
1.5 kg of fruit, peel off the skin and fold in5 liter saucepan. Pour three liters of raw cold water, bring to a boil and, turning the heat to low, boil for 10-15 minutes. Make sure that the softened fruits do not boil too much. Put the pears in clean (sterile) jars, and add 1 full cup of sugar and 1 incomplete tsp to the solution. citric acid. Fill the boiled fruit with boiling syrup and seal the lids.
Pear Compote: Recipe with cherries
For a bright shade of the drink, you can use both cherries and other berries, giving hot shades color shades - black currants, raspberries and even, for example, pomegranate.
3 kg of ripe but dense pears, notPeeling off the peel, cut it in half and remove the inside with the seeds. If the fruits are very large, can be divided into quarters. Fresh, not watery cherries (about 1.3 kg) free from stones. Spread fruits and berries in cans, evenly distributing and filling the containers in half the volume. Fill the jars with boiling water and leave, wrapped, for 30 minutes. Then pour it back into the pan. Prepare a syrup at the rate of: 3 parts of water and 1 part of sugar. With the boiled sweet liquid, pour the fruit in the jars and immediately roll up the lids. For better sealing, turn the compote upside down and insulate well. After complete cooling (after 1-2 days - depending on the volume of cans), place in storage in a cool place.
How to make pear compote with honey syrup?
This drink can be more called dessert or sweet sauce, as it is very rich and concentrated. Serve the honey mixture with hot pancakes or pancakes.
Prepare the fruit by carefully cutting off the skin.Small use whole, large divide into two parts. Dip the prepared pears in boiling water with citric acid (1 liter 1 tbsp) for 3-5 minutes, then discard in a colander. After the liquid has drained, put them (without letting it cool down much) in sterile jars to the brim and fill to the same level with syrup, boiled from 1 liter of water and honey of any kind with a volume of about 1 cup. Sterilize prepared jars by placing in a pot of water. For liter cans need 15 minutes. Roll pear compote and lower in the basement or cellar.
