Pear compote 2 kg of peeled pears, 3.5 glasses of water, 300 g of sugar, citric acid - on the tip of a knife. The compote is made from pears of the same variety, which are hard. Peel the pears and place them in water with citric acid to prevent them from darkening. Boil hard pears in sour water.

358. Pear compote 2 pears 1/2 cup sugar 2 cups water. Boil water with sugar. Cut the pears into quarters and remove the core. Place the pear pieces into the boiling syrup and cook until tender, without letting them boil. Take out the pears

The process of preparing for the cold season begins with the appearance of the first fresh vegetables and fruits. It lasts until late autumn. Nowadays housewives put almost everything in jars: fruits, vegetables, berries and mushrooms. One of the cheap, but at the same time tasty, recipes is pear compote for the winter. We offer several simple and original recipes this drink.

It's the end of August, and this is the time to go to the market for ripe fruits. Prices have already dropped slightly at this time of year, and the range of varieties is the largest of the year.

To prepare compote, you can use fruits of any variety, with the exception of winter pears, which are collected while still “green” for long-term storage. The fruits can be any size (if they are too large, just cut them into slices).

Housewives often prepare this drink by combining them with other fruits or aromatic spices. This gives the drink a zest.

Preparing pears for the start of the process

The very beginning of preparing compote is peeling and cutting the fruit. If garden pears (especially hard, green varieties) have thick skins, it is best to carefully cut them off. Otherwise, the compote is made from the fruits in their peels. After peeling, cut out the core with seeds and stalks.

Attention! Pears tend to darken quickly, therefore, when preparing large quantities of these fruits, keep the peeled parts in a weak solution of citric acid (parameters: 1 liter of water per 1 gram of citric acid).

You can brew it with a large amount of fruit in a jar, or with a small one (for those who like the drink). The amount of added sugar will depend on the number of fruits in the compote.

Recipes for making pear compote at home

Each housewife has her own own recipe preparing the drink. Let's look at some of the most interesting types of pear compote that are prepared at home.

A simple way for the winter

The most simple option It is considered a recipe that requires only two ingredients for a 3-liter jar of water:

1. A glass of sugar.
2. Pears (1 kilogram).

We prepare the pears for seaming, as indicated above, and put them in jars. Then pour boiling water over them and leave for half an hour. The infused water is used to prepare sugar syrup. To do this, add sugar to the water and cook until it boils and the sugar is completely dissolved in the water. After the water has boiled, leave the syrup to simmer over low heat for another five minutes.

We pour this syrup over the fruit and close it with a metal lid. The resulting compote is covered with a blanket and left for 24 hours.

Without sterilization

Sterilizing jars is a troublesome task, so we offer a recipe for a drink that can be rolled into jars without prior sterilization.

To prepare you will need:

1. Pears (1 kilogram).
2. Sugar (0.1 kilogram).
3. Water (2 liters).
4. Citric acid (4 grams).

When choosing pears, try to keep them whole.

Peeled and chopped fruits are cooked in a saucepan until boiling and placed in a jar. Citric acid and sugar are added to the decoction. Stir until they dissolve in the water and bring to a boil. All that remains is to pour the syrup over the fruit, and then roll it up and cover it with a warm blanket.

From whole pears

Firm, whole fruits make an excellent compote. Ingredients:

• four kilograms of pears;
• one lemon;
• teaspoon of citric acid;
• a glass of sugar per 1 liter of syrup.

Before placing the fruits in the pan, rinse them thoroughly under the tap. Then boil a pot of water and pour it over the fruit. You need to cook them for 10 to 20 minutes (depending on size).

Wash and rinse jars and lids in boiling water before sealing.

Carefully place the fruits in a jar and add a slice of lemon to each. Then we prepare the syrup using the water in which the fruits were boiled (add a spoonful of sugar for each liter of water). When the syrup has boiled, pour it into a jar with pears.

It remains to sterilize for 15 minutes and close with lids.

With citric acid

The main difference in how to make compote with the addition of citric acid is that the fruits are poured with boiling water three times.

1. After placing the fruits in the jar. Leave them for 10 minutes, drain the water, and boil.
2. Pour in again for 10 minutes, then return the water to the pan, add one and a half tablespoons of sugar and a sprig of mint and boil again.
3. Fill the jar with syrup for the last time and add a teaspoon of citric acid.

All that remains is to cover the compote with a blanket and let it brew for a day.

From wild pear

The fruits of wild pears also make an appetizing drink. The recipe for making it is simple:

1. Fill a jar (pre-sterilized) with small fruits so that they occupy approximately two-thirds of its volume (approximately 1.5 kilograms).
2. Bring water to a boil in a separate pan and pour it into the jar of fruit. Leave for 10 minutes.
3. Pour over the fruits and add 4 grams. Citric acid, as well as 0.3 kilograms of sugar (refined sugar). Boil for 2-3 minutes and you are ready to roll.

After the jars have cooled, it is advisable to wrap them in warm cloth.

From Severyanka pears

Severyanka is a specific variety. The fruits are sweet and juicy, but highly susceptible to rotting. Therefore, compote is rarely made from such fruits. But advice still exists.

The main thing is to thoroughly wash, cut the fruits and remove the core. Before closing the Severyanka compote, drain the syrup three times and boil it.

With mint

For housewives who want to make pear and mint compote, the recipe is simple. All steps involve cooking with the addition of citric acid, plus, on the third pour, add mint.

Cinnamon

The same advice and, if desired, cook compote with cinnamon. The only difference is that instead of mint, cinnamon is added. Some even combine the two.

With plums

Often other fruits are added to pear compote. We suggest you study the recipe with plums. You will need:

1. Two large pears (preferably Duchess).
2. One and a half liters of water.
3. 50 grams of granulated sugar.

Wash the pears and plums, cut them and add sugar. Fill with water, boil and then let stand for 20 minutes.

With lemon

Lemon is a fruit with which you can make any of the above drinks. It will go best with mint compote. You can also add thyme.

With apples

To prepare this drink, cut the apples into slices, add sugar and citric acid. Then add water and boil for about 10 minutes.

We prepare pear compote in the same way.

All that remains is to mix everything and pour into jars.

With strawberry

This option is made according to the same principle, but with the addition of strawberries. Various fruits They combine well, so you can add strawberries to the apple-pear mixture.

From Siberian pear

This variety is small in size and has a sour taste. Therefore, they are added whole to the compote and the taste is diluted with apples or other fruits.

When preparing the drink, be sure to sterilize the jars.

Compote of pears stuffed with rose hips

The rosehip option is not only tasty, but also extremely healthy. To prepare you will need:

• Pears (1.5-2 kilograms).
• Rose hips (one berry for each).
• Water.
• Sugar (tablespoon).
• Citric acid 2 grams.

Peel the pears and place them in water with citric acid. We remove the core of the fruit and put rose hips there. Sterilize the jars, add the fruit and fill with syrup.

Roll up the compote.

How to store compote

The best storage conditions for the drink are to keep it in the refrigerator. Optimal temperature is 2-14 degrees. Canned compote Will be perfectly preserved on the balcony.

The main rule is to avoid direct sunlight, and the temperature should not exceed +20.

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 from there fresh pears, and 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. This beautiful fruit contains a lot of useful vitamins that 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 hot water over them, not boiling water, 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. Then you can serve aromatic compote of pears 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

; ;

• Ingredients:
Pears - 2 kilograms
Water - 4 liters
Sugar - 320 grams
Lemon - 2 pieces
Cinnamon - 2 pieces

Total number of servings: 8

On cold winter days, you just want to return home as soon as possible and enjoy something tasty, warm and at the same time reminiscent of warm summer days. And of course homemade compote of summer juicy fruits is best suited for this. After all, such a compote is aromatic and healthy in itself. And if you try to add a cinnamon stick to it, it will come out simply unique taste! According to this recipe, we suggest you prepare pear compote without sterilization at all, but with the addition of a small amount of cinnamon and lemon juice. If you add ground cinnamon, the taste will not change, but the compote will turn out cloudy. Well, are you ready to get acquainted with the details of how you can quickly prepare a delicious pear compote for the winter with cinnamon.

Cooking method:

2. Cook the syrup. To do this, take water, add sugar and boil.

3. Place 0.5 cinnamon sticks at the bottom of each jar. Place the pears up to the hangers of the jars. Fill with hot syrup.

4. Cover the jars with lids and let stand for about 10 minutes. Pour the syrup into a saucepan, bring to a boil, and pour in the pears again. Leave for 10 minutes.

5. Pour in the syrup again, pour in lemon juice, bring to a boil, pour pears to the very top of the jar. If there is not enough syrup, add boiling water. Roll up the lids and leave to cool. Store in a cool place.

We are waiting for the winter days and trying it!

Bon appetit!

Pears are used for making jam, marmalade, and marshmallows. But the easiest way is to prepare pear compote for the winter. The drink turns out to be very aromatic and tasty, but almost colorless. Various additives can be used to add color, such as plums or chokeberry. Here are several recipes for making pear compote.

Almost any variety of pear is suitable for making compote. The exception is winter varieties with thick skin; compote from such fruits will be tasteless.

For harvesting, you can use small-fruited varieties of pears; they are placed whole in jars. If the pears are large, then you need to cut the fruits into pieces and cut out the seed pods. The number of pears placed in jars is a matter of taste. If your family loves compote fruits, then you can fill the jars to the top, not packing the fruit too tightly. If your goal is to get a drink, then you need to fill the jars only a third.

Tip: Since pears are quite sweet fruits, the compote should be prepared with citric acid or lemon juice. You can solve this problem by adding sour fruits or berries to the pears.

You can prepare compote without sterilization; for this, the double pouring method is used:

• The first time, the jars are filled with boiling water and left for about 20 minutes. Then the water is poured into a saucepan, sugar and citric acid are added to it, and brought to a boil.

• The second time the jars are filled with boiling syrup, after which the container must be sealed hermetically.

Interesting facts: the ancient Greeks believed that pear was the best remedy for seasickness. They tried to take these fruits with them during sea voyages.

Pear compote for the winter - recipe for a 3 liter jar

The simplest version of compote is prepared only from pears. Here is a recipe for a 3 liter jar.

• 10-15 ripe pears;
• 200-250 gr. Sahara;
• 2.5 liters of water;
• 0.5 teaspoon of citric acid.

We sort out the fruits, wash them and cut them into slices, cutting out the seeds. Place the chopped pears in a saucepan, add sugar and citric acid, and pour in cold purified water.

Bring to a boil and cook for 15 minutes. During the cooking process, you can gently stir the fruit once. There is no need to stir frequently, otherwise the pear slices will fall apart.

We wash and sterilize the jars. Pour the compote into prepared jars so that the liquid fills the jar completely. Immediately roll up the lids. Turn the jars over and place them on the lids. We wrap the top of the jars with warm blankets. After a day, we remove the jars and put them into storage.

Fragrant compote with lemon

You don’t have to add citric acid to the compote, but prepare it with lemon, the drink will be even more aromatic.

• 1 kg of pears;
• 1 lemon;
• sugar at the rate of 250 gr. for a three-liter jar.

• 1 kg of pears;
• 1 kg plum;
• 2.5 liters of water;
• 300 gr. Sahara.

Wash the fruit well. We cut the plums with a knife along the groove, divide them in half and remove the seeds. Cut the pears into four parts, removing the seeds. Place plum halves and pear quarters in jars.

Fill the jars with boiling water and cover with lids. Let stand for 20 minutes. Then pour the water into the pan and add sugar. Bring to a boil. Pour the boiling syrup into the jars, filling the jars to the top. Close the jars with boiled lids.

With peaches

Another version of the sweet drink is prepared with the addition.

• 5 pears;
• 6-8 peaches;
• 2 liters of water;
• 250 gr. Sahara.

Scald the peaches with boiling water, cut them in half and remove the pits. Using a small knife, remove the skin from the peaches. Wash the pears well and cut into quarters, removing the seeds.

In three-liter jars, wash them well and scald them with boiling water. Place pear quarters in jars and place peach halves on top. Pour boiling water over and let stand for 20 minutes. Drain the water from the jars and boil, adding sugar to the water. Pour boiling syrup into the jars and immediately roll up the boiled lids.

Healthy drink with raspberries

Pear compote goes well with raspberries. The drink is not only tasty, but also very healthy. It can be used as an antipyretic for colds. For a liter jar.

• 1 large pear;
• 100 gr. raspberries;
• 200 gr. Sahara.

We sort through the raspberries and discard the spoiled ones. Pour water into a large bowl and place the berries in it, stirring gently. You should not rinse delicate berries under running water; they may become wrinkled. Place the berries on a clean, dry dish and let dry.

Pour raspberries into the bottom of clean jars. Wash the pear and cut into small slices. There is no need to cut off the skin, but the seeds must be cut out.

Advice! Pears for making compote should not be overripe; you should choose fruits with dense pulp.

Place sugar in a jar and pour boiling water. Cover the jars with lids and sterilize the jar in boiling water for 15 minutes. Then we take out the jar and roll it up tightly with a tin lid.