Grown for the first time in ancient Greece, the pear is still considered one of the most delicious and beneficial fruits for human health. 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 and proper heart function. Quite often, pear compotes are recommended for diabetics, since they contain a large amount of fructose, and, on the contrary, very little harmful sugars. Today we will discuss how to properly prepare the drink, how to store more compote for the winter, what type of pear to choose for preparation, how to preserve all the vitamins and useful minerals contained 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, the common 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. For canning, 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. There should be no rot, blemishes or bruises on the surface of the fruit.

You can check the suitability of the pear for use by lightly pressing at the “tail” itself. It is at the point where the cuttings are attached that the pulp most quickly reacts to rot or overripeness. If the fruit is hard enough, you just need to wait for it to “reach”. It is enough for the pear to lie 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. Which pears are preferable to make compote from? Of course, fresh fruits are much healthier and tastier. It is the compote made from fresh pears that will have 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 you have a garden where pears grow on your personal plot, then you probably spend the entire autumn period looking for successful recipes for winter preparations. One such profitable recipe is pear compote. We remember that only good fruits are selected for cooking, not rotten or old.

Required ingredients:

• 1.5 kg of pears;
• 620 g sugar;
• half a teaspoon of 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. Don't forget to remove the seeds and core. If the pears are small, they can be cut into two parts or sent whole to the compote. If you are going to make a large quantity of the drink and therefore cut up a huge bowl of pears, then add a little citric acid to the fruit. All the pears that were cut first and have been in the bowl for a long time will not darken.

Before preparing pear compote, the 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 crisp.

After the fruit has been prepared, you need to work on the glass jars. The compote container is sterilized over steam for 5 minutes. Then pour 100-150 ml of water into the jars and put them in the microwave for two minutes. This sterilization process is much faster than if you used a conventional oven. It is important to remember that the process of sterilizing glass containers for winter preparations cannot be neglected. This is what protects food from spoilage and also reduces the risk of harmful bacteria.

Transfer the blanched pears to jars. How much fruit should I put in? Here everything will depend on how thick or thin you like your pear compote. Some people prefer to drink more, while others prefer to eat more.

Make syrup from sugar and water. Pour boiling liquid over the pears. We roll up the jars, turn them over and wait for the compote to cool. Only after the glass container for preservation has completely cooled can it be stored in the cellar.

Dried pears

There are various ways to dry pears. Some housewives use modern kitchen aids for this, for example, a microwave oven or an electric dryer. Others prefer to dry fruits in the oven or directly in the sun. Dry pears make compote incredibly tasty. Let's try to cook it according to one of the most popular recipes.

Required:

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

How to cook

First, rinse the dried pears in hot water. Place them in a saucepan, pour in cold water and bring to a boil. Cook the compote for 25 minutes. At the 20th minute, add sugar, citric acid and mint. Cook for another 10 minutes and turn off. Cool the dried pear compote, strain it, and pour it into a decanter. We put the container in the refrigerator and enjoy a pleasant cool drink on a hot summer day. If the compote is cooked in winter, then there is no need to cool it. On the contrary, it is served hot with the addition of a slice of lemon. A tasty, aromatic and incredibly healthy vitamin drink is ready.

Pears and berries

Of course, pears do not give compote a bright, rich shade. If you want the drink to be more “cheerful” in color, we recommend experimenting with berries. An excellent option is cherry, lingonberry, plum. Such additives will not only add brightness to the compote, but also add taste.

List of required ingredients:

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

Description of the cooking process

This is a very simple recipe because it doesn't require a lot of prep work. The fruit does not need to be peeled for cooking. If the skin of apples or pears is too hard, then 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 the compote. Place fruits and berries in well-washed and sterilized glass jars. You can throw in a couple of sprigs of mint and a pinch of citric acid. Mint will give the compote an additional aroma, and lemon will allow the product to last longer.

Place a pan of water on the fire and wait for it to boil. Add sugar and cook the syrup for 10 minutes over medium heat. Pour it into a jar. Roll up the lids with a key. We turn the glass container over. We store the cooled compote in the cellar, refrigerator or pantry.

Pears and olives

Agree, quite an unusual combination? But experienced housewives who have already prepared a similar pear compote for children and adult family members say that the result is simply amazing. The drink turns out aromatic, tasty and rich in vitamins. It should also be noted that we will not use sugar for cooking. If you like sweeter compotes, we recommend using juicy and naturally sweet pears for preparation. We take only green olives; black olives are not suitable for making compote.

Ingredients:

• 1.2 kg sweet pears.
• 10 pieces. olives

Cooking process

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

We prepare glass containers for preservation according to the standard procedure: washing with baking soda, boiling water, sterilization. Transfer the pears to 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 into the jar. Add pitted olives there. Pour the remaining sweet brine up to the neck. Roll up the jar. We turn it over and insulate it. After a day, we put it away for storage in a cool, dark place.

Pears contain relatively a lot of sugar and little acid, so it’s not always possible to keep them fresh. But in a city apartment this is completely unrealistic. Therefore, we will preserve pears! Pear compote for the winter is perhaps the simplest thing you can prepare. For compote, you should select unripe pears, with dense flesh, without blemishes or bruises. Small pears can be canned whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense and hard, it needs to be peeled. This can be done with a special knife that does not destroy vitamins, or with a potato peeling knife, so the skin will be removed in a thin, even layer. To prevent peeled pears from darkening, they must be filled with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise a lot of vitamins from the fruit will go into it. Prepare the syrup for the compote, focusing on the taste of the pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid to it.

The compote made from pears alone is tasty, but looks a bit pale. To improve the appearance, you can add a handful of brightly colored berries to a jar of pears - rowan, viburnum, raspberry, chokeberry, black currant, etc. Assorted compotes turn out to be very beautiful and tasty. “Culinary Eden” offers you several recipes for compotes made from natural pears or assorted compotes.

Pear compote without sterilization

1 kg 300 g pears,
110 g sugar,
3 liters of water,
citric acid - to taste.

Preparation:
Wash the pears and place in a saucepan. Pour in water, bring to a boil and simmer for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the pear decoction, stir until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll it up and turn it over.

Compote of pears without sterilization in another way

Ingredients for filling:
1 liter of water,
200-300 g sugar,
4 g citric acid.

Preparation:
Fill jars up to the hangers with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour the pears in the jars so that it slightly overflows the edges. Roll it up and turn it over.

Ingredients for filling:
1 liter of water,
400-500 g sugar,
1 lemon.

Preparation:
Peel large pears, cut into slices, remove the core and place in acidified water. Place the pears in sterilized jars up to their hangers, put a lemon slice in each jar, pour hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Ingredients:
2 kg pears,
5 liters of water,
500 g sugar,
4 g citric acid,
1/3 tsp. vanilla sugar.

Preparation:
Cook syrup from water, sugar, citric acid and vanilla sugar. Place whole or cored pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then transfer the pears into sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into the jars. Sterilize for 20 minutes (1-liter jars), roll up.

Ingredients:
1 liter of water,
500 g sugar,
50 g rum.

Preparation:
Cut the pears into quarters, remove the core and place in acidified water to prevent them from darkening. Boil syrup from water and sugar, put pears in it and cook until softened. Place the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll it up, turn it over, wrap it up.

Pear compote with berry juice

Ingredients for filling:
1 liter of water,
200 g sugar,
juice of black or red currants, raspberries, etc.

Preparation:
Prepare the pears, place them in jars up to their shoulders and fill them with cold sugar syrup. For each liter jar, add ½ cup. berry juice. Let it sterilize for 8-10 minutes. Roll up.

Natural pears

Ingredients:
5 kg pears,
6 liters of water,
6 g citric acid + citric acid for blanching.

Preparation:
Peel slightly unripe pears, cut into slices and remove the core. Dissolve citric acid in boiling water and blanch the pear slices for 5-10 minutes. Cool, place in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Let it sterilize for 15 minutes. Roll it up and turn it over.

Ingredients:
1 liter of water,
1 stack honey,
1 tsp citric acid.

Preparation:
Peel the pears (if the skin is tender, you can skip this step), cut into 2 or 4 parts and remove the core. Blanch hard pears in boiling acidified water for 5-7 minutes until they can be easily pierced with a needle. Place the pears in sterilized jars up to their shoulders and pour boiling syrup over them. Cover with lids and set to sterilize: 1-liter jars - 20 minutes. If the pears have not been blanched, then the sterilization time should be increased by 5 minutes.

Compote of pears stuffed with rose hips

Ingredients:
2 kg pears,
750 ml water,
300 g sugar,
¼ tsp. citric acid,
large rose hips - according to the number of pears.

Preparation:
Peel the pears and immediately place them in water acidified with citric acid to prevent them from darkening. Using a paring knife, remove the core from the side of the cup and place the rosehip in the resulting depression. Place the pears in sterilized jars up to the hangers, fill them with syrup and set to sterilize: 0.5-liter - 30 minutes, 1-liter - 45 minutes, 3-liter - 60-70 minutes. Roll up.

Compote of pears stuffed with raspberries

Ingredients:
1 kg of pears,
¾ stack. raspberries,
1 stack Sahara,
1/3 tsp. citric acid,
1 liter of water.

Preparation:
Cut the pears in half, remove the core and place raspberries in the resulting voids. Fold the pear halves and place them in jars. Boil syrup from sugar and water, add citric acid at the end. Pour hot syrup over the pears in jars and sterilize for 10-12 minutes. Roll up.

Compote of pears and apples

Cut large pears and apples into slices and remove the core. Prepare syrup based on 1 liter of water - 400 g of sugar, boil it. Place the fruits in sterilized jars, fill with hot syrup and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 3-liter - 30-40 minutes. Roll up.

Compote of pears and chokeberries

Ingredients for a 3-liter jar:
1 kg of pears (more is possible),
200-300 g chokeberry,
1.5 stack. Sahara.

Preparation:
Place washed pears and berries in sterilized jars about half full, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and let stand again for 10 minutes, covered. Drain the syrup, boil, boil for 2 minutes, pour over the pears and roll up immediately. Turn it over.

Compote of pears and olives

Cut the pears into slices, pour boiling water over them and leave to cool. Then place the bowl with pears on low heat, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and after the last time, pour the hot compote into sterilized jars and put 10 black olives in each. Roll it up and turn it over. This compote is prepared without sugar, so choose the sweetest pears for it.

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Preparation:
Cut the pears into quarters and remove the core; remove the pits from the cherries. Place pears and cherries tightly in jars and fill with hot syrup. Cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients:
2.5 kg pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Preparation:
Cut the pears and remove the core, cut the plums in half and remove the pit. Place in jars, fill with hot syrup and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll it up and turn it over.

Assorted pear compote

Peel the pears; if they are hard, cut them into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, rowan, viburnum, chokeberry, cherries, etc. - and place in prepared jars up to the hangers. The pears should be at least half the volume. Prepare syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and set to sterilize: 1-liter jars - 10 minutes, 3-liter jars - 20 minutes.

Compote of pears and cherry plums

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water,
100 g sugar.

Preparation:
Cut the pears into slices, place in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears into a colander, put them in jars along with cherry plums, pour hot syrup and set to sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

Happy preparations!

Larisa Shuftaykina

Cherry plum is a type of plum that has a wonderful taste, both fresh and in a wide variety of preparations for the winter. Today we will look at how to properly cook cherry plum compote for the winter.

Cherry plum compote with seeds for the winter without sterilization

Ingredients:

• cherry plum – 550 g;
• granulated sugar – 490 g;
• filtered water – 2.4 l.

Preparation

We rinse the jar with water with the addition of soda, steam for fifteen minutes and dry. We sort through the cherry plums and get rid of spoiled and wrinkled fruits. Then we rinse it thoroughly in cold running water, let it drain, and put it in a previously prepared jar. Pour filtered water into a saucepan, heat it to a boil and pour it into a jar. Let it sit for fifteen minutes and pour the liquid back into the pan. Add granulated sugar, boil for five minutes, and pour the resulting boiling syrup over the cherry plum in the jar. Then immediately seal it with a boiled lid and place it bottom up under a warm blanket until it cools completely.

Compote of red cherry plum and apples for the winter

Ingredients:

Calculation for one three-liter jar:

• red cherry plum – 400 g;
• apples – 400 g;
• granulated sugar – 300 g;
• water – 2.5 l.

Preparation

We sort out the cherry plums, remove the tails if necessary, rinse them thoroughly with cold running water and let them drain. We wash the apples, cut out the core with seeds, cut into large slices and put in a dry, sterile jar. We also send the prepared cherry plum there. Heat the water to boiling point, pour it into the jar and leave for fifteen minutes, covering with a sterile lid. Then cover with a lid with holes, pour the liquid back into the pan, pour granulated sugar into it, boil for five minutes, and pour the resulting syrup into the jar. Immediately seal the lid and place it under the blanket with the lid down for self-sterilization until it cools completely.

Compote of cherry plum and apricots for the winter

Ingredients:

• cherry plum – 500 g;
• apricots – 900 g;
• granulated sugar – 450 g;
• water – 1 l.

Preparation

We wash the compote jars thoroughly with soda solution and hot water.

We sort out the cherry plums and apricots, rinse them with cold running water and let them drain. Place the fruits in prepared jars up to the shoulders. Heat the water to boiling point, add granulated sugar and stir until it dissolves. Pour the resulting syrup into jars, cover them with lids and place them in a container with hot water. After boiling, sterilize three-liter containers for thirty minutes, liter containers for twenty minutes, and half-liter containers for twelve minutes. Then we seal the lids, turn the jars upside down, let them cool in this position, and then place them in a dark place for storage.

Compote of cherry plum and pears for the winter

Ingredients:

• cherry plum – 1.7 kg;
• pears – 1.7 kg;
• granulated sugar – 800 g;
• – 40 g;
• mint sprigs – 2 pcs.

Preparation

We wash the jars thoroughly with a soda solution and sterilize them over steam for ten minutes.

Wash cherry plums and pears with cold running water and dry. We remove the core from the pears and divide them into several parts. Place the fruits in prepared jars, filling the containers a little more than halfway. Place a sprig of mint in each jar. The amount suggested in the recipe is enough for two three-liter containers. Heat the water to a boil, pour it into jars and let it sit for fifteen minutes. Then, using a lid with holes, pour it back into the pan, add granulated sugar and citric acid, boil for five minutes and pour it back into the jars. Immediately roll up the lids and place under a warm blanket for self-sterilization, turning the jars upside down. After about a day, when the compote has completely cooled, we put it away in a suitable place for storage.

Pears were well known to our ancestors; they were eaten as food back in Ancient Rus'. Then there was no today's variety of varieties, and the fruits themselves were collected in the forest, and not specially grown. But our ancestors already noticed the excellent taste and healing properties of pears. A variety of alcoholic liqueurs and kvass, which was so popular in those days, were made from it. And because of their ability to be stored until the most severe frosts, these fruits were always present in peasant stocks for the winter. This is how our ancestors saved themselves from vitamin deficiency, although they did not yet know the meaning of this word.

Useful properties of pear

Many people love pears for their juicy taste and wonderful aroma. The tender pulp of this fruit contains several times less sugar than the most sour apples, although the taste is much sweeter. But in other parameters, pears are significantly superior to other popular fruits. Their fruits contain a large amount of organic acids, including citric, malic and folic.

Pears are also rich in fiber, which is very beneficial for our body. It is known to be poorly absorbed: this is the reason why this product can be recommended to people trying to lose weight. In addition to the above, the sweet fruit is rich in pectin, various enzymes and a whole bunch of vitamins: A, B1, B2, B9, C, E, P. And the essential oils contained in the pulp can relieve a person from depression.

The best way to tell about the usefulness of a pear is not its appearance, but its smell. Scientists have confirmed that only aromatic representatives of this family have strong medicinal properties. First of all, these are fruits that have reached ripeness, especially if they are grown in your own garden.

Pear compote

In Russia, this fruit is rarely eaten raw. Most often it is included in various compotes and jams. But this does not in any way reduce the value of the pear, since all existing methods of preparing it retain most of the vitamins. To prepare pear compote, you can use both peeled and unpeeled fruits. During heat treatment, the pulp of pears does not disintegrate into fibers; it imparts to dishes the pleasant taste and aroma of the original product.

In pear compote, choose medium-sized fruits with still thin skin. But it is important that they are mature. The fruits must be washed well with cold water, cut lengthwise and cored. Then they are placed in the prepared pan and filled with water.

Instead of water, you can use a solution with tartaric acid (you will need about 5 grams per liter of water). How long does it take to cook pear compote? This depends on the degree of readiness of the fruits themselves: as soon as they become soft enough, you can turn off the heat. The cooled drink is poured into jars, sugar syrup is poured on top and sterilized.

Useful properties of cherry plum

Cherry plum is useful both raw and in various dishes. It is not without reason that compotes and tinctures made from it are used to treat many diseases. This fruit contains a huge amount of vitamins. Among them: A, B1, B2, PP, E and C. In addition, cherry plum is a real storehouse of minerals such as phosphorus, iron, sodium, potassium and magnesium. The substances it contains promote growth, and therefore cherry plum can be recommended for children and pregnant women. This fruit is also useful in old age, especially with chronic diseases of the gastrointestinal tract.

Also, cherry plum fruits are used in the treatment of diseases of the liver, gall bladder, for the prevention of various vitamin deficiencies, scurvy and night blindness. Its juice, mixed with accelerates And if taken orally, helps with coughs during colds and acts as a diaphoretic. The tree's resin is used to create infusions that relieve nausea. Kernel oil is similar in properties to almond oil; it is often added to cosmetics, perfumes and medical soaps.

Cherry plum compote

This fruit has gained great love due to its sour, pleasant taste. The beneficial properties of cherry plum are also not in doubt. It is also known that eating it improves the absorption of meat and fatty foods.

To prepare compote, take only ripe fruits with intact skin. It is necessary to remove the stalks, then sort them out and rinse thoroughly in running cold water. Next, you need to prepare three-liter jars in which our compote will be stored. You need to wash them with soda and fill them with the selected cherry plum. Separately, boil water in a saucepan and pour it over the fruits. In this form, you need to leave the jars for half an hour, closing the lids.

When this time is up, pour the water back into the pan. We need to make sugar syrup out of it, adding sugar at the rate of one glass per jar. We bring this solution to a boil again, after which we pour it again into the jars. All that remains is to roll them up and turn them upside down. So the compote is stored until it cools.

Attention, TODAY only!

When preparing fruit drinks for the winter or preparing compotes for everyday use, choose fruits and berries according to your preference. Many people love combinations of different fruits. One of the most pleasant to the taste is a drink made from pears and cherry plums.

Cherry plum is blue and yellow. It ripens at different times, but you can buy it on the market in July, August and even September. Both varieties can be used for preparation. The blue one is sweeter and uses less sugar; the yellow one has sourness, which allows you to avoid lemon juice.

The first natural pears ripen no earlier than mid-August. Early fruits are usually used fresh for food and not for preparation. Medium and late ripening fruits go into jars. Well-ripened pears have excellent sweetness and a pleasant aroma. They make a particularly tasty compote.

To prepare a drink for winter use, the cherry plum is pitted. The pears are cut into 4-6 pieces and the seed box is removed. The pulp of both fruits should not fall apart during heat treatment. Therefore, it is important to choose the densest, unripe fruits.

Preparation of compote "Cherry plum-pear"

For 1 three-liter glass jar, take half a kilogram of fruits of both types and 2 cups of granulated sugar. Those who like acid can add lemon juice or acid to taste, or a mint leaf for more flavor.

Procedure:

1. Place washed fruits, peeled from seeds, stems and seeds, into the jar. They usually take up half the capacity.
2. After this, measure the water by pouring liquid into the container with fruit right up to the neck.
3. Then the water is poured into a saucepan and boiled. When hot, it is poured back into the jar and the contents are left to infuse for 10-15 minutes under the lid.
4. After the allotted time, the resulting fruit infusion is poured into a saucepan, sugar and lemon are added and put back on the fire.
5. When the syrup boils, pour it over the fruit and seal the container. Leave it under a warm blanket until it cools completely. Then they are transferred to the basement and used in the winter for their intended purpose.

Not only the resulting liquid is tasty and healthy. Fruits from compote can be used to prepare desserts and decorate pies. They are often eaten just like that, taken out of the jar. Fruits from such compote almost do not lose their beneficial properties. They can be given to children and used in dietary nutrition.