If this year you have harvested a bountiful harvest of pears and are now racking your brains over what to cook such an unusual one, I offer you 3 ideas.
1. Pears in a spicy marinade.
Such pears will be a great addition to meat dishes.
- half a lemon;
- 5 pieces. a whole carnation;
- 1 tsp black peppercorns;
- 2 cm of ginger root;
- 500 ml of cider;
- 1 stick of cinnamon;
- 500 g of sugar;
- 1 kg of small pears.
Crush the black and Jamaican peppercorns a little. Peel and chop the ginger root.
Remove the zest from the lemon and place in a small saucepan. Send all the ingredients to the pears there and put them on the stove. Heat, stirring occasionally, over medium heat until sugar dissolves.
Peel the pears, cut in half and remove the cores. Place in a saucepan with syrup and cook until fruit is soft. Then remove the pears from the pan, and boil the syrup by 1/3 over high heat.
Prepare sterilized jars. Fill about 3/4 full with pears and top with syrup. Cover and refrigerate. Before serving, they must stand there for a month.
2. Pears in sweet wine syrup.
Great recipe for small yellow pears!
- 30 pears;
- 1 kg of sugar;
- 500 g of water;
- 500 g of white semi-dry wine (if you use sweet or dry, adjust the amount of sugar to taste!);
- 2 lemons;
- 2 sticks of cinnamon;
- 2 stars of anise;
- 7 inflorescences of a carnation;
- 4 tablespoons lavender;
- 2 tsp saffron.
First of all, prepare the pears: rinse them thoroughly and remove the tails. Remove the zest from the lemons and squeeze the juice.
In a saucepan over medium heat, boil the syrup of water, wine, sugar and lavender. Once the sugar has dissipated, remove the saucepan from the heat and add the juice and lemon zest to it.
Pour saffron with 4 tablespoons of boiling water. Leave it on for 10 minutes.
Prepare sterilized jars and place pears in them, each pricked with a fork beforehand. Pour the diluted saffron first and then pour the hot syrup through a sieve. Cool and close.
Store these pears in the refrigerator for at least 2 weeks before serving.
3. Pear jam with ginger.
The jam made in this recipe is a great addition to a cheese plate. But just with crispy toast, it is very good!
- 800 g of pears;
- 400 g of sugar;
- 15-20 grams of fresh ginger root;
- 2 tbsp. lemon juice.
Peel and grate the ginger root on the finest grater. Prepare the pears by peeling them and cutting them into medium wedges.
In a saucepan, combine fruits with ginger, 2 tablespoons lemon and sugar. Cover and leave for an hour. Next, put a saucepan with pears on the fire, let it boil, remove the foam and cook until soft.
Transfer the jam to sterilized jars, close and refrigerate.
