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Pear compote


Ingredients for making pear compote

Ingredients for making pear compote:

  1. Pears 4 kilograms.

To prepare the syrup, we need:

  1. Citric acid 1 tablespoon.
  2. Sugar sand 200 grams per 1 liter of syrup.
  3. Lemon 1 piece.
  • Main Ingredients Pear
  • Serving 4-6
  • World Cuisine

Inventory:

Saucepan with a capacity of about 5 liters for making syrup, Wide-diameter pan for sterilization, Large bowl, Kettle, Kitchen scale or measuring cup, Skimmer, Kitchen towel, Sponge for washing cans, Dishwashing liquid, Cans for sealing, Tin lids, Sealing key , Cooker, Blanket or blanket for insulation

Cooking compote from pears:

Step 1: prepare and blanch pears.

For harvesting compotes, hard varieties of pears are best suited. It is important to pay attention that the fruits are free from damage and decay. We wash the fruits under running water. Large pears are cut in half, small ones can be preserved whole, removing only the tail. If we have large pears, then remove the seed box from the halves, cut from two sides. We boil about two liters of water. In a large bowl, add the halves of the pears and add citric acid. As soon as the water boils, pour the pears with boiling water and leave on 10-15 minutes. Time depends on the size of the pears.

Step 2: prepare cans and lids.

It is most convenient to use two- and three-liter cans. They must be carefully inspected so that there are no chips and cracks. On the covers, check the uniformity and tightness of the elastic bands. Wash jars using a sponge with soapy water (it is very convenient to use a couple of drops of dishwashing liquid) and rinse several times under cold running water. Leave the clean jars to drain a little. Boil water in a kettle. Gently scald the jars with boiling water. Fold the lids in a small container, pour boiling water and leave.

Step 3: prepare the syrup and fill them with pears.

When the pears stand 10-15 minutes in an acidified solution, pears carefully so as not to damage the integrity of the fruit, transfer the slotted spoon to prepared jars. We fill the jars with pears on the shoulders, this is the place where the jar begins to narrow, and goes into the neck. We try to keep the pears down. Add a couple of lemon slices to each jar. The solution in which the pears are blanched is poured into a large pan in which there will be syrup. Top up with water until almost full. If the exact volume of the pan is unknown, you can measure the amount of liquid with a measuring cup. Add sugar to the solution at the rate of 200 gr per 1 liter of water. Stir the sugar and bring the syrup to a boil. Pour boiling syrup into pears and immediately cover with lids. Compote is ready for sterilization.

Step 4: we sterilize and roll compote from pears.

Pour into a wide pan for sterilization 2/3 of the water. At the bottom of the pan, carefully lay out the doubled kitchen towel. We put the pan on the fire. When the water heats up to about 60 degrees slowly lower the cans of compote into it. The liquid should reach at least half of the can. Bring to a boil and sterilize for about 15 minutes. We take out the jars using tacks or a thick towel, since they are very hot. We set the cans on a solid, even surface and roll the lids with the key. We take the jar through the towel at the bottom and the lid and turn it upside down. We carefully watch so that not a single air bubble leaks into the jar from under the lid. For insulation we choose a place without drafts. We put rolled cans with their lids down and carefully wrap them up. In this form, leave the compote on 2 days. Then open the cans and turn downside down. Let stand another day. Compote is ready for storage.

Step 5: serve the pear compote.

Like any other preservation, store jars with compote in a cool, dry place. Before serving, strain the compote through a sieve. To refresh the aroma, you can add a slice of lemon. Put whole slices of pears on a plate and serve as a separate dessert. You can pour pears with honey or jam. Such a delicacy will surely appeal to little gourmets. Enjoy your meal!!!!

Recipe Tips:

- - for canning we select ripe juicy pears with elastic and light pulp. They are best kept in shape.

- - if the fruits are slightly ripe, then you can save the situation by reducing the blanching time to 5 minutes and immediately shift the pears into jars.

- - instead of lemon slices, vanilla can be added to the pear compote. Vanilla is added to the syrup, quite a bit.