Summer is the time to harvest fruits and berries. Good housewives begin to take care of healthy and tasty preparations for the winter. These are jams, pickles, and, of course, compotes. You can always make a delicious aromatic drink from a standard set of fruits and berries. But the pear was not always favored for canning. And in vain, a pear is rich in vitamins, minerals and carbohydrates, and if properly prepared, it simply amazes with the richness of taste and useful properties necessary for our body. This fruit is ideal for preparing compotes for the winter.
Probably there is no person who would not like pear compote. This drink has an appetizing aroma and a light, almost sour taste. In order for this homework to please you in winter, you must follow certain rules for its preparation and storage.
Rules for making a delicious pear compote
Before preserving, pay attention to the fruits: they must be whole and firm, and in no case overripe and broken. Bad fruits increase the likelihood of fermentation, which means quick spoilage of the workpiece.
Overripe pears are not suitable for compote, because the pulp quickly boils and makes the liquid cloudy.
Any dish or drink should look aesthetically pleasing on the table. Compote is no exception. You can use whole pears if they are small. In this case, you can even leave the stalk. If the fruits are large, then it is better to cut them into beautiful pieces, removing the seeds.
To prevent the pieces of fruit from darkening, you need to hold them in acidic water or sprinkle with lemon juice.
If the peel in the pear is thick, it should be peeled, then the taste of the product will not be tart.
To get a pleasant color of the drink, initially you need to pour the fruits for 20-30 minutes with cold water with the addition of citric acid. Raspberries, currants, strawberries, mountain ash will also give the compote a beautiful shade and rich taste.
Pear compote is sweetened with granulated sugar or honey. Sugar is added to cold water and the fruits are boiled in the resulting syrup, and honey is diluted in a ready-made broth.
When preparing syrup, be guided by the principle: the sweeter the fruit, the less sugar we need.
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 turn out to be very aromatic!
Fruits cannot be kept in water for too long, they may lose their beneficial properties.
Pear compote cooked with citrus fruits (oranges) has an interesting taste. Very often the drink is flavored with vanilla, mint, cinnamon or rosemary.
A classic simple recipe for pear compote
Ingredients for 3 liters of compote:
Large pears - 10-15 pieces
Sugar - 200-250 grams
Water - 2.5 liters
Cooking process:
For compote, select clean and ripe fruits. If you come across a bad pear, it will ruin everything.
- Wash the pears, cut into 4-6 pieces and put in a saucepan. Cover with sugar.
- Cover with cold water and place on the stove.
- Bring to a boil and simmer over low heat for about 15-20 minutes. In the process of cooking, gently stir the pears 1-2 times.
- While the pears are boiling, we prepare the jars. They must be washed well with baking soda and sterilized.
- Pour boiled compote into jars. The liquid should fit right up to the neck.
- Tighten the lids after pouring boiling water over them. Turn the jars and wrap them until they cool.
Pear compote with lemon
If you add lemon to a sweet pear, you get a sweet and sour original taste of compote.
Ingredients for 3 liters of compote:
Pears - 1 kilogram
Lemon - 3-4 slices
Sugar - 250 grams
Water - 2, 5 -2, 7 liters
Cooking process:
- Cut the washed pears into 4 - 6 slices. It is better to remove seeds and partitions.
- Be sure to peel the lemon. If this is not done, then the zest will give bitterness in compote. Cut the lemon into rings.
- Fill sterilized jars with pears a little more than half. Put 3-4 lemon wedges in one 3-liter jar.
- Add sugar to the water, boil for 5 minutes.
- Pour hot syrup into jars and cover with lids. After 5-10 minutes, pour the liquid back into the pan, boil again.
- Pour into the jars again and close the lids tightly.
- Turn the banks over and wrap them up. Leave in this state until cool.
Pear and plum compote
Ingredients for 3 liters of compote:
Pears - 1 kilogram
Plums - 1 kilogram
Sugar - 1.5 cups
Citric acid - a pinch
Water - 3 liters
Cooking process:
- Rinse ripe hard pears, cut into quarters, remove the seed box.
- Soak the prepared fruits for 5 minutes in three liters of cold water with citric acid dissolved in it. Then drain.
- Wash solid plums, cut in half, remove seeds. Mix the two fruits together.
- Boil the syrup from three liters of water and sugar. Put pears and plums in it and cook at a slow boil until the fruits are soft.
- Put the finished fruit in sterilized jars by a third of the volume. Pour boiling broth. Close hermetically with lids.
- Turn over and wrap. After complete cooling, put into storage.
Store pear compote in a cool place at 2-14 ° C.
Benefit
Pear compotes help to suppress various infections, and are also used to cleanse the body. In winter, when you are worried about colds and malaise, this drink will be very useful. Also known for its diuretic properties, it is very useful for those who want to cleanse the body of excess toxins. When consuming pear compote, blood vessels are well cleansed, liver and kidney function improves. Due to its composition, pear is excellent for fighting muscle pain after sports. Pear compote has astringent properties, so with its help you can improve the work of the intestines after poisoning. The energy value of pears and compotes from it does not exceed 65 kcal. And this means that such a drink is useful for connoisseurs of slim figures.
