Golden recipes for pear compote for the winter. Roll up pear compote. Spicy compote with rum pear

Pear compote is a delicious, sweet, refreshing drink, rich in vitamins. The fruits from the drink are great for preparing a variety of desserts and fillings for baked goods. There are many ways to prepare pear compote for the winter. Recipes suggest adding lemon juice, peppermint leaves, lemon balm and even rum to it - it remains...

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 made from fresh pears, but 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.Place the fruit into 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. Afterwards, you can serve the aromatic pear compote 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

Unripe, dense pears are suitable for compote. Overripe, soft fruits are best left for jam or preserves. Wrinkled, deformed specimens with signs of rotting are not suitable. It is better to peel thick-skinned fruits.

To sterilize or not

Pear compote can be prepared according to any recipe without sterilization. This means that the jars do not need to be treated with temperature for a long time before twisting. It is enough to wash them well with baking soda, dry them, and scald them with boiling water before adding food.

1. Steam . Keep the container over boiling water. This can be done using a grid, sieve or a special lid with a hole. Place the tool over a large saucepan of bubbling liquid. Place it on top of the neck of the container.
2. Boiling. Convenient for processing small jars. Pour water into them and place them on the bottom of the pan. Place the lids nearby. Pour water up to the neck of the container. Boil for the required amount of time.
3. Oven . Place the washed jars, without wiping, on the neck in a cold oven. Place the lids nearby. Set 120-150°C, heat for the required amount of time.

Exposure depends on the volume of the container. Long does not mean good; dishes can overheat and burst from a simple touch. The table shows the recommended holding time for different containers by each processing method.

Table - Sterilization time for dishes of different sizes

Some housewives sterilize small containers in the microwave. It is enough to pour water to the bottom (1.5-2 cm), set the maximum power. Leave the jars filled with water for about three minutes.

A selection of recipes

Before cooking, you need to select the fruits and calculate the proportions. You don't have to strictly follow the recipe. If you put more or less pears per 100 g, nothing bad will happen. However, the amount of water and sugar may be required slightly different.

Finding out exactly how much fluid you need is easy. Place the prepared fruits in a storage container and fill with water. Drain the liquid into a saucepan using cheesecloth or a special lid with holes. You will get the exact amount of water. During the boiling process, some of the moisture will evaporate, so add another 100-200 ml of liquid.

The compote is prepared in several stages:

• preparation - washed fruits are placed in clean jars;
• cooking syrup - water is boiled together with sugar;
• pouring - pears are filled with sweet water;
• twist - containers are sealed, turned over, stored under a blanket until cool.

In a jar, liquid and solid components are usually arranged in a 50:50 ratio. Often the fruits take up less than half of the jar, and water is poured up to the very neck. Do not fill the container tightly with fruit, otherwise you will end up with pears in syrup and not compote.

Traditional

Description . The simplest recipe. You can take it as a basis and add different fruits and berries to your taste, taking into account the proportions.

What to prepare:

• pears - 1 kg;
• sugar - one glass;
• water - 3 l.

How to do

1. Wash the fruit well.
2. Cut out crumpled, rotten places, tear off the petioles.
3. Place in prepared containers.
4. Boil water and pour into jars.
5. Wait for half an hour.
6. Pour the liquid back into the pan.
7. Add sugar and cook over low heat.
8. When the syrup boils, simmer for five minutes and remove from heat.
9. Pour liquid into containers and tighten.

To ensure complete sterility, filled but not sealed jars can be sterilized on the stove or in the oven. Place the container on the towel-lined bottom of the pan. Pour water up to your shoulders and simmer over low heat for about half an hour. You can put the covered jars in the oven at 120°C for 20-30 minutes.

Citric

Description . Citrus fruits add a touch of freshness and vigor to any drink. In addition, sour juice is a natural preservative.

What to prepare:

• pears - 1 kg;
• sugar - 800 g;
• lemon - one;
• water - 2 l.

How to do

1. Put the water on fire.
2. After boiling, add sugar.
3. Wait for it to dissolve and boil.
4. While the liquid is boiling, rinse the pears and cut out the cores.
5. Cut off the lemon peel along with the white layer, cut the pulp into slices.
6. Place fruit in the bottom of a clean jar.
7. Pour boiling syrup over it and roll up.

Orange

Description . A beautiful, refreshing compote is recommended to be served with a lemon wedge and a sprig of mint. The amount of sugar can be increased if desired. You are allowed to try the drink after three hours.

What to prepare:

• pears - eight pieces;
• small orange - four pieces;
• sugar - 60 g;
• water - 1 l;
• honey - 100 ml;
• carnation - three buds.

How to do

1. Peel the pears and cut out the core.
2. Mix lemon juice with sugar, add honey, cloves, water.
3. Place the pears and place the mixture on the stove.
4. After boiling, reduce heat and simmer covered for 15 minutes.
5. Remove the pears with a slotted spoon and place in prepared containers.
6. Peel the oranges and divide the pulp into slices.
7. Place in syrup and boil for five minutes.
8. Remove the orange slices and add to the pears.
9. Boil the liquid for five minutes.
10. Pour over the fruit and roll up.

Grape

Description . Any grapes are suitable for compote - with or without seeds, white, dark, sour, sweet. You can mix different varieties so that the drink acquires a pleasant pinkish color and a sour note.

What to prepare:

• pears - 150 g;
• raisins - 50 g;
• sugar - 100 g;
• water - 800 ml;
• lemon slice - two pieces;
• citric acid - 1 g.

How to do

1. Cut the washed pears into quarters and cut off the seed pods.
2. Cut each quarter into two pieces.
3. Separate the grapes from the branches and rinse.
4. Place prepared fruits in jars and add lemon slices.
5. Boil the water.
6. Add sugar, stir until dissolved.
7. Add acid and stir.
8. Wait until it boils, pour into containers with fruit.
9. Roll up and leave to cool.

Instead of grapes, you can use cherry plum, dogwood, and gooseberries. Calculate the amount of sugar according to the acidity of the berries.

Cranberry

Description . The “swamp” berry is rich in vitamin C and gives drinks a characteristic sour taste. Red berries ripen at about the same time as late pear varieties. The result is an autumn compote that can be prepared in 30-40 minutes.

What to prepare:

• pear - 200 g;
• cranberries - 50 g;
• water - 2.5 l;
• sugar - three tablespoons;
• cloves - two pieces.

How to do

1. Core and roughly chop the pears.
2. Rinse the berries and throw away any spoiled ones.
3. Pour the prepared ingredients with water and put on fire.
4. Wait until it boils, add cloves, add sugar.
5. Boil for five to ten minutes.
6. Remove from heat and pour into containers.

Quince

Description . Usually, the astringent, dense quince fruits are not eaten fresh. But fruits perform well in preparations and preservation. Combination with pear allows you to create a drink with a delicate aroma and rich color.

What to prepare:

• pear - 400 g;
• quince - 400 g;
• water - 2 l;
• sugar - 200 g.

How to do

1. Peel the fruit, remove the seeds, cut into small cubes.
2. Cover the fruit slices with sugar and leave for 20-30 minutes.
3. Pour in water and place on the stove.
4. Cook until boiling, stirring occasionally.
5. Boil for another seven to eight minutes, remove from heat.
6. Use a slotted spoon to scoop the fruit into the jars.
7. Boil the syrup and pour into containers.

Currant

Description . Currant berries ripen in mid-summer, and most pears ripen in August-October. To cook compote by combining the ingredients in one jar, freeze or dry the berries. Scald dried currants with boiling water before using.

What to prepare:

• dense pears - 1 kg;
• currants - 500 g;
• water - 2.5 l;
• sugar - 1 kg.

How to do

1. Slice the pears and remove the seeds.
2. Sort through the berries and throw away any spoiled ones.
3. Place pear slices in a clean jar.
4. Place berries on top.
5. Gently add sugar.
6. Boil water and fill the jars with boiling water.
7. Seal and place on lids.

Apple

Description . Apple-pear combination is a classic taste. Fruits complement each other perfectly, especially if you combine different varieties - sour and sweet. Malic acid makes the drink not so sweet and highlights the honeyed pear notes.

What to prepare:

• pear - 200 g;
• apple - 500 g;
• sugar - 350 g;
• water - 2.2 l.

How to do

1. Wash and dry the fruit.
2. Place the pieces into clean jars.
3. Boil water and pour into a container.
4. Leave for 20 minutes.
5. Drain and put on fire.
6. Add sugar and stir.
7. Boil for about five minutes after boiling.
8. Pour into a container with fruit and roll up.

Apple and pear compote goes well with other fruits and berries. Complete the drink with aromatic lemon, orange slices, lingonberries, cranberries, plums, and cherry fruits.

Rowan

Description . The fruits ripen at about the same time and look good in a jar. Chokeberry gives the drink a tart taste and a beautiful color. Use only ripe berries.

What to prepare:

• pears - 1 kg;
• chokeberry - 300 g;
• sugar - 300 g;
• water - 2.5 l.

How to do

1. Cut the pears and remove the seeds.
2. Place in clean jars.
3. Wash the berries and add to the pears.
4. Boil water and pour into containers.
5. Cover with lids and leave to steep for ten minutes.
6. Drain the infusion and place on the stove.
7. After boiling, keep on low heat for two minutes.
8. Pour the syrup again and leave for ten minutes.
9. Boil, pour one last time.
10. Roll up and turn over the jars.

From dried fruits

Description . Under the influence of hot water, fruits are filled with moisture, retaining most of the nutrients. The compote turns out to be a dark, rich color.

What to prepare:

• dried pears - 200 g;
• water - 1 l;
• sugar - 100 g.

How to do

1. Rinse the pears with boiling water.
2. Pour water over the fruit and bring to a boil.
3. After boiling, simmer, covered, over low heat for 35 minutes.
4. Add sugar, mix well.
5. Heat until the sugar grains are completely dissolved.
6. Remove from heat and pour into containers.

Rosehip

Description . A fragrant and healthy drink will prepare you for the cold and energize you. Dried rose hips are the absolute leaders in vitamin C content (1.2 g per 100 g).

What to prepare:

• pears - 500 g;
• water - 3 l;
• rose hips - 200 g;
• sugar - 200 g.

How to do

1. Pour water over dry berries and place on fire.
2. After boiling, cook over low heat for a quarter of an hour.
3. Remove the seeds from the pears and cut into slices.
4. Add to the berries, cook until boiling.
5. Add sugar and cook for six to eight minutes.
6. Remove from the stove and leave to steep for an hour.
7. Pour into jars.

You can close the rosehip compote in another way: by filling each pear fruit with berries. Cut out the seeds without cutting the flesh in half. Place the rosehip berry in the hole formed. Try making a drink this way with raspberries, lingonberries, rowan berries, cherries, and mint leaves.

Thorn

Description . It is recommended to supplement wild plums with wild ones - small wild pears. The combination of fruits will create a healthy drink that improves digestion and helps with colds. Using the same recipe, you can prepare compote from garden sweet varieties.

What to prepare:

• wild game - 1 kg;
• thorn berries - 700 g;
• water - 3 l;
• sugar - 200 g.

How to do

1. Wash and dry the fruit.
2. Remove the seeds from the berries, break off the stems of the pears, cut the large fruits in half.
3. Pour boiling water over the berries for five minutes.
4. Place prepared fruits in clean jars.
5. Boil three liters of water and pour into containers.
6. Leave for at least an hour until completely cooled.
7. Drain the water, add sugar.
8. Wait for it to boil, let stand for five minutes.
9. Pour the liquid into containers.

Vanilla

Description . Vanilla should be added carefully - large doses will make the drink bitter. A quarter teaspoon is enough. For a richer flavor, you can use a cinnamon stick instead of vanilla or along with it.

What to prepare:

• pears - 2 kg;
• sugar - 500 g;
• water - 5 l;
• lemon juice or diluted lemon juice - two tablespoons;
• vanillin - a third of a teaspoon.

How to do

1. Cut in half and remove seeds from pears.
2. Add sugar, vanilla and lemon juice to the water.
3. Once boiling, add the fruit pieces.
4. Wait until it boils, reduce the heat.
5. Boil for ten minutes.
6. Use a slotted spoon to place the pears into containers.
7. Boil the syrup and pour over the fruit.
8. Roll up and wrap until cool.

Do not confuse vanilla powder with vanilla sugar. You can use just one thing. For the aroma you will need a little more vanilla sugar than pure vanilla. The total amount of granulated sugar in the compote should be taken into account so as not to over-sweet.

In a slow cooker

Description . A multicooker is a convenient and versatile device in which it is easiest to prepare pear compote.

What to prepare:

• pear - 1 kg;
• water - 2 l;
• sugar - 500 g;
• lemon juice - two tablespoons;
• carnation - two buds.

How to do

1. Peel the washed pears.
2. Cut in half, cut out the cores.
3. Place in a clean jar.
4. Pour water into the bowl and add sugar.
5. Set the “Multi-cook” or “Stew” mode to 160°C.
6. Wait until it boils, pour in the juice, throw in the clove buds.
7. After five minutes, turn off the device and pour hot syrup over the fruit.

Children's

Description . Compote without sugar can be prepared for healthy baby food. The drink is recommended to be given from seven to eight months. To be safe, sterilize filled jars.

What to prepare:

• Pear - one;
• apple - one;
• water - 700 ml.

How to do

1. Wash the fruit, remove the skin, and remove the seeds.
2. Cut the pulp into small pieces.
3. Fill with water, cover with a lid, leaving a small gap, and place on the stove.
4. Wait until it boils, turn off the burner.
5. Close the lid tightly and leave for an hour.
6. Pour into containers and store.

For themselves, adults can prepare an unsweetened compote with wine vinegar (a teaspoon per liter of water). Cut the peeled and seeded pears into slices. Place in boiling water with vinegar for ten minutes. Place the fruits in containers. Boil water and pour over pears.

Any compote recipe can be modified to suit your needs. It is allowed to reduce or increase the amount of sugar, fruit, and water. Sour varieties, especially those mixed with sour berries, are recommended to be sweetened generously. You can add more than just sugar and lemon juice as a preservative. Preserve the drink with rum, aromatic liqueur or fruit vinegar.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Although in modern stores you can easily buy any sweet soda, juice, fruit drink or lemonade, many people get a special pleasure when they manage to enjoy homemade compote. A properly prepared drink made from fresh fruit and the optimal amount of sugar perfectly quenches thirst and is therefore indispensable in the heat.

How to make pear compote for the winter

The reputation of compotes in our country was significantly damaged by catering establishments that served “for third” a not very tasty drink made from dried fruits or low-quality berries, the sweetish taste of which did not go well with lunch. However, some gourmets in the USSR appreciated just such a set of dishes, and continue to order compote even with a large selection of drinks. And as an independent dish, in hot weather, it is irreplaceable!

Pear compote for the winter is rightfully considered inexpensive, so the housewife can provide her family with at least ten liters of this delicacy along with or apricot, but it will turn out to be cheap only for those who grow berries at their own dacha. An important rule: to prepare the drink, it is better to choose firm, not too ripe pears without dents or bruises. You don't have to cut off the skin.

Buy fruits from a trusted person in the market. The result directly depends on the type of fruit. Small Asian pears are best suited for compote, and it is recommended to choose slightly unripe fruits. After all, fruits that are too soft and potato-like will instantly lose their shape when cooked, and the drink will turn out cloudy and unsightly. Hard fruits will allow you to cook a transparent compote of a light caramel sunny color.

Blanching pears for compote for the winter

Before putting the drink into jars, the fruit must be blanched. This will require 1-2 liters of water and a pinch of citric acid. Follow the following algorithm of actions:

1. Add citric acid to the water.
2. Bring the solution to a boil.
3. Turn off the heat (or reduce to low) and place the pre-washed whole pears there.
4. Leave the fruit in hot water for 10-15 minutes.
5. Then immediately immerse in cold water for 5 minutes. After this, the dessert can be placed in jars.

How to make pear compote

If you are thinking about how to close the compote for the winter and are using small-sized fruits, start with blanching described above. When the pears are already placed in jars, cook the syrup, and the ratio of sugar should depend on the initial sweetness of the fruit. If the juice from the pears is already sweet, then you need a weak syrup, you can even acidify it with lemon juice. For fruits with a more delicate taste, a rich syrup is suitable.

Banks must be sterilized in advance. Experienced housewives use a pan of boiling water and a special lid attachment for this, but in exceptional cases, sterilization before canning can be done on the spout of an old kettle. Pour hot syrup over the blanched pears placed in jars and close immediately. Before storing the workpiece in the cellar, closet or mezzanine, allow it to cool.

To completely guarantee the safety of the drink, it is recommended to sterilize the entire product, in already closed jars. To do this, the preservation needs to be loosely covered with a lid and cooked in boiling water for about half an hour, maintaining low heat. After this, wrap the workpieces in a warm blanket or rug to ensure slow cooling, and only after a couple of days put them away in a place where they are permanently stored for the winter.

Pear recipes for the winter

There are various preservation recipes that you can choose depending on the result you want to achieve. If you need fresh pear compote as a drink for the winter, add plenty of liquid to the fruit. If you want to enjoy canned fruits, there may be a minimal dose of syrup. In addition, pears can be combined with other fruits and berries.

Gourmet tastes differ. Some people prefer to combine them with sweet berries like strawberries or raspberries, while others prefer a piquant, sour combination with white grapes and red currants. If you successfully master one or two basic recipes for compotes for the winter, then in the future you will be able to change them to suit your mood, depending on your own culinary preferences.

Pear compote for the winter without sterilization

If you don’t know how to cook compote for the winter, try recipes that do not require sterilization. For the simplest recipe you will need the following ingredients (in proportion to a three-liter jar):

• pears – 1 kg;
• a glass of sugar;
• a pinch of citric acid;
• a pinch of vanillin;
• a few sprigs of mint.

This combination of spices gives the drink a special piquant taste. You need to cook it like this:

1. If the fruits are large, it is better to cut into slices. It is not necessary to cut off the skin, but it is better to peel the rough, thick skin.
2. Experienced housewives do not recommend throwing away the core. Having cut it out, you need to dip it in syrup and cook there: you get a special aroma.
3. Blanch the pear pieces according to the method described above.
4. Place the fruits in sterilized jars, filling them up to the shoulder. Add vanilla and mint.
5. Pour in hot syrup made from a liter of water and a glass of sugar.
6. Roll up the lids immediately. Cover the jars with a blanket to allow them to cool slowly.

How to cook compote for the winter with pears and lemon

Many gourmets prefer to acidify the compote. If you want to make this option, blanch the pears and prepare the syrup according to the recipe described above, but instead of spices, put one or two sliced ​​lemon slices along with the zest in each jar. You can also add a little lemon juice to the syrup for a nice flavor. It is better to drink this compote chilled.

Canned pears for the winter in their own juice

Sometimes compote is not brewed as a drink, but in order to preserve the bright, rich taste of fresh fruit. You will get a delicious dessert if you make a preparation with the following ingredients (per liter jar):

• pears – 3-4 pcs.;
• sugar – 2 tbsp. spoons;
• citric acid – 4 g.

A tasty preparation will turn out if the pears fit evenly into the jar, filling it up to the shoulders. It is advisable to cut them into halves or slices. Do this:

1. Place the fruits in jars.
2. Pour sugar and citric acid into each jar.
3. Take a large saucepan and line the bottom with a towel.
4. The jars need to be loosely covered with lids and placed on the bottom of the pan (three or four jars fit in a standard five-liter pan).
5. Fill with water. It should cover the cans up to the hangers. Then they need to be boiled and boiled for 20-25 minutes.
6. The fruits will produce juice that will fill the jars. After this they need to be rolled up. This recipe preserves vitamins.

How to make compote for the winter from pears and apples

The most popular fruits in Russian gardens are suitable for any seaming. If you already know how to cook pear compote for the long winter, try combining them with apples for a change. Maintain proportions:

• apples – 500 g;
• pears – 500 g;
• a glass of sugar;
• water – 2.5 l.

The standard container will be a three-liter jar. Do this:

1. Cut the fruits in half. The core must be removed.
2. Cut them into slices and place them in water with a pinch of citric acid so that they do not have time to darken.
3. Boil sugar syrup.
4. Place the slices in pre-sterilized jars. Fill with syrup.
5. Roll up the jars. After this, they need to be turned over on their necks and left for a day.

Pear compote with berries

Those who know exactly how to prepare compote for the winter will love sweet and sour recipes with the addition of berries. Try modernizing well-known recipes by replacing apples with black or red currants, raspberries, blueberries or any other of your favorite berries. Gooseberries go well. However, remember that when cooked, berries give a richer and more concentrated taste and aroma than fruit, so you need to add them a little.

In addition, adding fragrant herbs to the drink, for example, a sprig of basil or mint, has an interesting effect. When cooking the syrup, you can add a cinnamon stick or a vanilla pod, or a couple of clove inflorescences. Some people with a sweet tooth love the combination of pears with honey or grapes. Don’t forget that you can use not only fresh, but also dried fruits if you have managed to make such supplies for the winter.

Video: how to cook pear compote for the winter