Syrup for pear compote. Pear compote for the winter in a three-liter jar

Pears are quite difficult to preserve; it is impossible to do without knowing certain secrets of preparing a dish. Therefore, it is about the conservation of compote from pears that I would like to talk today. I offer you several recipes for making this delicious drink with and without jar sterilization.

Pear compote recipe for the winter

Kitchenware: kitchen washcloth, kitchen scale, three-liter jar, iron lid, sharp long knife, measuring instruments, large deep saucepan, iron ring or thick old towel, lid-roller, warm blanket.

Ingredients

Step by step cooking

1. Thoroughly wash 10-13 pears with a kitchen washcloth, and then carefully remove the tails so as not to harm the fruit pulp.
2. We fill a clean three-liter jar with pears, while folding them loosely so that they do not wrinkle.
   
   

   One three-liter jar takes about 10 pears, but a lot depends on the size of the fruit.

3. Pour 5 g of citric acid and 180-200 g of sugar into a jar of pears.
   
4. Pour the fruits with about 1.5 liters of boiling water and do it in small portions, while trying to pour water in the center, and not on the walls of the jar. The jar must be filled with boiling water to the very neck.
   
5. At the bottom of a large saucepan we place an iron ring or lay out a thick towel, on top of which we put a jar of pears.
   
6. Pour as much warm water into the pan as needed so that the jar is half immersed in the liquid.
   
7. We cover the pears with a sterilized lid, let the water boil and sterilize the jar for at least 40 minutes.
8. After this time, we take out the compote from the pan and roll up the jar with a lid.
   
9. We send the jar of compote to a dark place, put it with the lid down, and then wrap it well with a warm blanket. Let the compote brew in this form for at least 5-6 hours. The jar should cool to room temperature. We shift the cooled compote to a place for storage.
   

Video recipe pear compote for the winter

The video below shows the easiest way to preserve delicious whole pear compote for the winter.

• Experienced chefs recommend canning a small pear as a whole, and divide fruits of medium and large size into two to four equal parts. Canned whole fruits will look appetizing on any holiday table, but sliced ​​\u200b\u200bfruits are best used as a filling, for example, for pies or a cake.
• To make a drink choose exceptionally ripe and firm fruits. Pay close attention to dents, and there should be no cuts or rotten parts on the pears.
• If the fruit has a dense and thick skin, it is better to cut it with a potato peeler. It allows you to easily and quickly remove the skin, and at the same time preserve the valuable pulp of the fruit.
• By itself, the pear is a rather sweet fruit, so do not overdo it with the addition of granulated sugar to the compote. Otherwise, compote can be too cloying.
• Be sure to pour sliced ​​or peeled fruits with water and add 1 teaspoon of citric acid there. This procedure is necessary in order to so that the pear slices do not darken and have not lost their attractive appearance.

• Be sure to cover the bottom of the pan with a thick towel or install an iron ring. Otherwise, there is a possibility that the bank will burst, and all efforts will be in vain.
• Whole pears are best to sterilize longer so that later they do not "explode" during storage.
• I advise you to choose iron lids for preserving pear compote, because rubber can lose their elasticity during the sterilization process.
• I do not recommend adding too many spices during the preservation of compote, it is better to do it after opening the jar.
• Pear compote will be completely ready for use only after 2-3 months, so I advise you not to rush things and be patient.
• Such conservation can be stored not only in the cellar, but also in a cabinet in the kitchen or pantry. The main thing - keep the compote out of direct sunlight.

Pear compote recipe for the winter without sterilization

Cooking time: 20-30 minutes.
Calorie content (per 100 g): 70-73 kcal.
Compote quantity: three liters.
Kitchenware: a three-liter jar, a large bowl, an iron lid, a wooden cutting board, measuring instruments, a sharp long knife, a canning machine, a warm towel.

Ingredients

Step by step cooking

Video recipe pear compote for the winter without sterilization

Check out the proposed video material, and the preservation of pear and currant compote will no longer be a big problem for you.

• Blackcurrant can be replaced with any berry which has a sour taste. Thanks to the sweet and sour berry, the taste of pear compote is more intense.
• If such a berry was not at hand, replace it with citric acid. A three-liter jar will need quite a bit of acid, just two pinches. Or, alternatively, add the juice of half a lemon to one three-liter jar.
• You can also prepare pear compote without various additives.: put chopped pears in a glass container, add sugar and pour boiling water. Then we roll up the jar with a lid, turn it over and cover it with something warm. Next, let the compote cool completely.

Pear compote recipe with lemon for the winter without sterilization

Cooking time: 1:50-2:00
Calorie content (per 100 g): 68-71 kcal.
Compote quantity: three liters.
Kitchenware: a three-liter jar, a knife and a cutting board, a warm towel, a saucepan, an iron lid, a deep large bowl.

Ingredients

Step by step cooking

1. We put a quarter of a lemon in a jar, and on top of it 10 washed whole pears.
   


2. Pour 2-2.5 liters of boiling water into the jar so that the liquid covers the fruit.
   
3. We cover the glass container with a lid and wrap it with a warm towel so that the pears “evaporate” and turn slightly yellow.
   
4. After about 20 minutes, drain the water from the container back into a deep bowl.
   
5. Bring the water to a boil, then pour the pears with boiling water a second time.
   
6. Cover again and wrap with a warm towel. In this form, we leave the fruit to infuse for half an hour.
   
7. After 30 minutes, once again drain the liquid from the jar, add 150-200 g of sugar to it.
   
8. Pour the resulting mixture into a saucepan, cook the syrup over low heat until the sugar crystals are completely dissolved.
   
9. Fill the pears with hot syrup and roll up the jars with a lid.
   
10. We properly wrap the jars with a warm towel and allow the drink to cool completely.

Pear and lemon compote recipe video without sterilization

The above process of preserving pear compote is shown in the video below.

If you have additional knowledge about preserving pear compote, please share the information with me. Tell us, what recipe do you usually use to make pear drinks? Maybe you have found the best combination of fruits or are you adding special spices? Write about all this in the comments. Also, do not forget to leave your feedback on pear compotes according to the above recipes. Good luck and good health! Bon Appetit!

My dears, we have already closed a lot of preparations for the winter. Many fruits and fruits have already departed. But there are those that, on the contrary, are good only in autumn. Therefore, today it will roll pear compote for the winter.

I will give you recipes and the ratio of products for a 3 liter jar. If your volume is less, then we divide the proportions by the volume you need.

I also want to remind you that the amount of sugar can vary depending on your preferences and the sweetness of the pears themselves. And we will also consider what needs to be done so that the compote does not become cloudy. As well as recipes with the addition of other fruits that will make the drink sparkle in a new way.

Let's first look at the nuances that need to be considered before starting conservation.

1. Firstly, compotes can be prepared in two ways: with and without sterilization. You either boil the cans filled with the drink, or warm the fruit 2-3 times with boiling water. I will show both methods below.
2. Secondly, it is better to take slightly unripe fruits so that they do not steam out under the influence of boiling water and turn into mashed potatoes. Whether the compote will become cloudy will depend on this.
3. If you are going to use whole small fruits, then prick their skin in several places with a toothpick or fork. Then the pear will give off more of its flavor, warm up more evenly and retain a beautiful pouring appearance in syrup.
4. Large fruits can be cut into slices.
5. Remember that pear flesh begins to darken quickly. Prepare a weak acid solution in advance. For 1 liter of water, add 1 g of lemon and put fruit slices into the solution. The same rule applies to apples.
6. We always use only sterile jars and lids.
7. Hard-skinned fruits are best blanched in boiling water for 5 minutes. Or even cut off the skin.

Now I want to list herbs and spices that make compote more fragrant:

• very tasty drink is obtained with cinnamon,
• mint, it is added before the last filling,
• vanillin or vanilla sugar. Pour directly into steamed pears before seaming.

Consider the classic recipe for making pear compote. Without the addition of other fruits and spices. We will use the method of triple heating the fruit with boiling water. And as a preservative, take citric acid.

For a 3 liter jar:

• pears - 7 pcs.,
• sugar - 400 g,
• citric acid - 1 teaspoon.

We remove the tails and cut out the places of the inflorescences. You can put whole fruits, but to make them easier to take out, cut them in half.

We put pears in sterile jars.

We put 2 liters of water to boil. And let's start warming up the fruits.

Pour filled containers with boiling water. Close the lids, cover with a towel and give them five minutes to warm up.

Drain the water back into the pot. It is better to do this through a convenient lid, which is sold in all hardware stores.

This cover can be made independently by making holes in the nylon cover with a hot awl.

Now add sugar to the drained broth. We put it on heat and boil for 3 minutes, pour the pears a second time.

We wait 5 minutes and again drain the syrup from the cans. Please note that the fruits have already changed color. Now add citric acid to the syrup. Stir syrup and put on fire.

After boiling, pour the fruit for the third time. You can add vanilla sugar, mint or cinnamon at this stage.

We roll up the jars and check for leaks. If all is well, then we send them “under a fur coat” for natural sterilization.

If you did everything right, then your drink will last a long time. It must be stored in a cool place. Better on a cold balcony or in the basement.

How to cook pear compote with lemon (without sterilization)

Lemon is often added to pears. It dilutes the cloying fruit and is a natural preservative.

Ingredients:

• 200 g pears
• half a lemon
• 1.5 cups of sugar.

Sterilize jars and lids.

My pears, cut into halves, remove the ponytails and cores. Putting them in banks.

Wash the lemon and cut in half. We take one half, divide it in half again and spread it to the halves. By the way, I recently saw that lime is used instead of lemon. I think that the drink has a very unusual flavor.
Well, now we use the method of warming fruit.

Fill the jars with boiling water and leave them for 5-10 minutes to warm up. Then we drain the water. Sprinkle sugar inside the pears.

Boil water and fill three-liter bottles up to the throat. Better when the syrup runs a little over the edge. This is important so that there is no oxygen left inside, which can cause fermentation inside the container.

We roll up the container and put it away “under a fur coat”.

How to make a drink from pears and apples at home

Apples are a great complement to pears. It is this compote that I associate with childhood. Because these two types of fruits were the most common and affordable in the Urals at that time.

Ingredients:

• 3 apples
• 5 pears,
• glass of sugar,
• 1 tsp citric acid.

By the way, compote is stored longer if you put apples.

Cut apples and pears into slices. Remember that they darken quickly, so put them in an acid solution. I wrote about him above.

Boil water and pour the fruits for 15-20 minutes.

Drain the syrup and pour a glass of sugar into it.

Now add an incomplete teaspoon of lemon to the jars. When the syrup boils, fill the container. We cork it and send it to cool “under a fur coat”.

Easy orange recipe

I love how the orange brings a citrusy, refreshing note to the drink. If you add a sprig of mint to it, you get almost.

Composition:

• 2.5 liters of water,
• 2 slices of orange,
• 2 pears,
• 300 g sugar
• 0.5 tsp lemons.

We get rid of my pears from ponytails and cores and cut into 4 parts.

We fill them with banks by about 1/3. I like it when there is more syrup than fruit, so I use this rule. But you can add more fruits, then the taste of the drink will become more intense.

We put the water to boil. Pour the fruits with boiling water and leave for 10 minutes. Then pour the infusion back into the saucepan.

Add 300 g of sugar, a lemon and a couple of circles of orange inside a three-liter bottle. I don't peel them.
We boil the water, pour the slices and roll up the container.

A variant of making compote with plums without the use of citric acid

You can skip the lemon altogether. Compote is also tasty and keeps well in the cold.

Composition:

• 1 cup of sugar,
• 400 g pears
• 300 g plums.

To prevent the plum from bursting under boiling water and keep its shape, pierce it in several places with a toothpick.

My pears and also pierce the skin. Then we put all the fruits in a jar.

The pits can be removed from the plums if desired. But then pieces of pulp will float in the drink and it will not be transparent. Plums also give the drink a beautiful reddish tint.

Boil a kettle or a pot of water in advance. I take a vessel with a capacity of 3 liters, more is not needed. It is not so heavy and it is convenient to lift it to fill the container.

Pour boiling water over fruits. We leave for 10 minutes. Drain the water into a saucepan and pour sugar into it, set to boil.

It is important here that the sugar grains dissolve.

Once again, pour boiling water over the fruit and roll up our container. Remember that air should not get inside, so shake the jar up and down and see if bubbles form inside the drink. If they are, then the lid must be opened and the container resealed (qualitatively).

Compote of pears, cut into slices and grapes

Very often, the popular Severyanka pear variety grows in our gardens. She is sweet and fragrant. But here it is almost not stored in a torn form. Most often, this variety has medium and large fruits that are not convenient to get out of the jar. They get stuck or slip off the fork in the narrow neck. Therefore, we will cut them into slices.

Let's take:

• pears - 5 pcs,
• grapes - 350 g,
• sugar - 200 g,
• citric acid - 0.5 tsp

It is necessary to pre-cut all 5 fruits along the slices.

Grapes need to be washed and separated from the branches. For this compote, I like to use quiche-mish or ladyfingers.

Put the fruits in clean sterile jars.

Boil water, pour slices. We leave for 15 minutes. Then pour the syrup back into the saucepan. Pour sugar into it and put it on high heat.

Put citric acid in a container.

When the syrup boils, pour it up to the throat.

We cork and send to cool under a towel.

Video recipe for cooking "Assorted"

Of course, you can make a drink from several types of fruits and berries at once. I picked up a wonderful video recipe for you. My namesake Elena tells in detail step by step how to cook such compote.

Recipe for pear and cherry plum

Not so long ago there was a selection of cooking recipes. And now we will add a pear to it.

Let's take:

• 9 pears,
• 0.5 kg of yellow cherry plum,
• 1 cup of sugar.

Pears are cut into four parts, removing the core.

We sterilize the jar and fill it with slices and washed cherry plum.

Fill with boiling water and leave for 20 minutes. Then we drain the water.

Add sugar to the infusion and boil it.

Pour syrup over fruits.

Close and leave for self-sterilization under a layer of warm clothing.

How to cook wild pear compote: a simple recipe for a 3 liter jar

I wrote about the northerner, so I can’t get past the wild. I really love these sweet and fragrant little fruits. We will cook them whole.

Composition:

• granulated sugar - 0.5 kg,
• 1 tsp citric acid,
• 0.5 kg wild game.

We wash the container and sterilize it. We sort the fruits and remove the illiquid. We cut off all the beaten places and ponytails.

We put wilds on a third of the can.

We fill them with boiling water. I preheated the kettle. Let it warm up for 5 minutes and drain the water into a saucepan.

Add sugar to this fragrant infusion and boil. Then we fill the jars to the middle. Pour a spoonful of lemon into each container and add syrup to the very top.

We cork with lids and put away for storage.

Pear drink with chokeberry for the winter

And now I will give you two recipes where we will use sterilization. Of course, the previous preservation method is faster, but not everyone uses it.

Composition:

• 0.6 kg pears,
• 0.4 kg of chokeberry,
• 0.5 kg of sugar.

Pears cut into 4 slices. Immediately put into sterile jars. We wash the rowan, dry it and also send it to the jar.

We boil 2 liters of water and dilute a pound of sugar in it. Pour syrup over fruits.

Cover with lids and sterilize for 45 minutes.

To do this, cover the bottom of the pan with a towel. So that three-liter bottles do not crack when heated. We expose the container. Be careful, everything is hot and you can burn yourself.

Pour warm water into the pan to the middle of the container. We do not use cold water, because glass can crack due to temperature differences.

After the time has passed, we take out and cork the compote.

Pear and peach compote with sterilization

Well, consider the preparation of a drink with peaches. We also sterilize it.

Composition:

• 1 kg pears,
• 0.3 kg of peaches,
• 0.4 kg of sugar.

Ripe healthy peaches are washed, put in a colander and dipped in boiling water for 10 seconds. Then quickly cool them in cold water and remove the skin.

We put the peeled peaches in sterile jars.

Rinse the pears, remove the stalk and perianth. Cut into 4 pieces and put on peaches.

Cook syrup: pour 400 g of sugar into 2.5 liters of water. Bring to a boil and pour over the fruits. Cover with a lid and send to sterilize.

To do this, put a rag in a very deep pan. We put the filled jars on it and fill them with warm water. We sterilize 3 liter jars for 30 minutes.

Then we take out the container and cork with lids.

I like to cook . Usually this is not a very difficult task. Yes, they disperse quickly with us, especially on holidays or after a bathhouse. Thank you for your attention!

You can make pear compote for the winter simply and quickly. Pear compote is rightfully recognized as one of the inexpensive drinks, because almost every summer resident has a pear of different varieties planted on the plot. From the harvest that one tree gives, you can close several dozen jars, and if you add other fruits, you can stock up for the whole winter.

There are many ways to prepare a delicious drink from pears:

• pears are boiled;
• close whole;
• cut into slices;
• cut into cubes.

Along with the vitamin fruit, the housewives put different berries in the jar, creating an unsurpassed assortment.

Pear compote - an assistant to the body

In many cases, doctors advise patients to drink a glass of pear compote daily to cleanse the body, unload the liver and kidneys. For the circulatory system, such unloading will only benefit. The drink is an excellent helper for malaise and colds, and also perfectly suppresses a variety of infections.

What can be added to pear compote

Compote from only one pear is certainly tasty, but it looks pale and boring. To make the eye rejoice at the elegant color, and the taste becomes more saturated, the housewives add the following berries to the compote:

• raspberries;
• mountain ash;
• blackberry
• blackcurrant;
• viburnum

To prevent overcooking, all components must be unripe. Each berry should be washed well, seeds, seeds or stalks removed.

• Using grapes, it is enough to simply divide it into berries. The peach is divided into 4 parts, removing the stone. Oranges are washed, placed for a minute in boiling water, transferred to cold water. Such a simple method will help remove bitterness.
• By adding an apple to the drink, you can give the compote a fragrant sourness. The combination of two healthy fruits guarantees longevity, as this assortment will not allow compote to ferment. To get a healthy drink, you should not remove the skins from the fruit, it is better to wash it under running cold water using a sponge. Dry with paper towel.
• Unprecedented beauty will be a drink made from pears and ripe plums. A faded pear will immediately acquire a pinkish hue and borrow sourness from a plum. As a result, the drink is sweet, and the pear is eaten instantly.
• A few mint leaves will spice up the drink, creating a calming effect. After drinking a fragrant compote, you can stock up on energy for the whole day and feel freshness in your mouth.

The lack of fresh fruit is easily compensated by drying. To diversify the taste and visual qualities, currants or cherries are often added to dried fruits.

Fragrant Compote Recipes

Some housewives prefer to cook compote by adding fragrant strawberries or raspberries to it, others prefer the sour version, using red currants or plums. There are many recipes for making pear compote for the winter, everyone can find the one that the whole family will love.

• 500 grams of apples and pears are cut into slices, the core is removed. So that the fruits do not darken, they should be placed in a cup, pour water, sprinkle with a pinch of citric acid. Sugar syrup is being prepared - 2.5 liters of water per glass of sugar. Apples and pears are placed in three-liter sterilized jars, poured with syrup. Banks are rolled up with lids, turned over, set aside to cool.
• 1 kg of pears are washed, depending on the size, cut into 2 or 4 parts. The skin is not peeled. The core may not be removed. Pear slices are placed in sterilized jars, filling them up to the shoulder. Mint leaves and vanillin are added for piquancy. Hot sugar syrup is poured into the container. Cans are rolled up, placed under a warm blanket for slow cooling.
• By adding rose hips to a pear as a companion, you can create a unique drink rich in a lot of vitamins. An excellent remedy for the prevention of colds. 2 kg of pear must be washed well, peeled. Dilute citric acid in a bowl of water, place pears there. After a couple of minutes, put the fruit on a plate, a small depression is made in each pear, into which the rosehip is placed. Place stuffed fruits in three-liter jars on the shoulders. Sweet syrup should be cooled, pour into jars, roll up the lid. Banks are turned over, set aside for complete cooling.

Pear compote in a slow cooker

Today, housewives have less and less time to prepare for the winter. Modern technology comes to their aid, helping to quickly prepare compote, preserving vitamins in fruits and berries.

Pear compote cooked in a slow cooker is a quick and tasty drink. To weld it, you need a minimum of time and actions:

1. Pears are washed, peeled, core removed, cut in half.
2. Slices are placed in sterilized jars, filling only half the volume.
3. Pears are filled with water for no more than 5 minutes.
4. The liquid is drained from the jars into the multicooker, supplemented to the required measure with water, sugar is added (1-2 cups, to taste, per 3-liter jar), lemon juice (optional).
5. Compote is prepared in the "Extinguishing" or "Porridge" mode. At the end, the sugar should dissolve.
6. Sugar syrup is poured into jars, the lids are closed.
7. Banks are turned upside down. Cool down.

Which pears to choose for compote

The most important rule when cooking compote for the winter is the choice of a quality product. For pear compote, you should choose slightly unripe fruits without flaws or other defects. Soft pears, when cooked, lose their original shape, leaving pulp at the bottom. Large fruits are cut into several pieces, small ones are used whole.

To get an appetizing drink, gardeners recommend using the following varieties:

• lemon;
• wild pear;
• william;
• October;
• Moldovan.

When using autumn or winter varieties, it is better to choose pears picked from the tree unripe. Ripening not on a tree, it acquires more sweetness.

The secrets of making delicious pear compote

Each housewife has her own secrets that help her to brew a fragrant drink:

1. In order to prevent blackening of pears after they have been peeled, they should be dipped in cold water for several minutes, after adding citric acid.
2. It is undesirable to keep fruits in water for a long time, as they may lose their beneficial qualities.
3. The sweeter the pear variety, the less sugar should be put in the syrup.
4. So that jars of compote do not take off the next day, do not neglect the sterilization of dishes and lids.
5. When pouring a drink into cans, it is important that it flows out of the edges, only then close the lid.

Sterilization of the jar is the key to the durability of the compote

Before pouring pear compote into containers, they should be sterilized:

1. Cold water is poured into a kettle or pot.
2. The lid is removed from the kettle, a grate with holes for the neck of the jar is placed on top of any other container.
3. As soon as the water boils, you should reduce the fire to maintain a certain temperature.
4. The jar is placed on the dishes upside down, doused with steam, after a minute it is removed with the help of special mittens.
5. To sterilize the lids, special tongs can be used to hold objects above the boiling liquid.

Storing a sweet drink

Before putting the compote on a shelf in the pantry, it is advisable to leave it in the house for a couple of days. This time is enough to make sure that the closure is of good quality. If everything is done correctly, after a couple of days, pears and other berries will begin to lighten, and the compote will take on colorful shades.

Fruits and berries

Description

Compote of whole pears for the winter- a versatile double preparation that simultaneously contains a delicious homemade drink and no less delicious canned fruit. Both of these products prepared in this way have one very important advantage. Since both compote and pears in this wonderful winter preparation are canned at home, such preservation contains only natural ingredients, which means that homemade pear delicacy is also a source of vitamins necessary for the body. Therefore, every hostess should preserve pear compote and whole pears in one common preparation according to this simple recipe.

In order to make compote from whole pears for the winter correctly, you must clearly follow the step-by-step instructions below with a photo. With its use in the preparation of a pear drink, there will not be a shadow of doubt even among those hostesses who have no experience in cooking at all. The main point of creating this wonderful preparation is to use the best ripe pears and preferably hard varieties for its preparation, then, without a doubt, the pear delicacy will come out very tasty and healthy.

So, let's move on to the cooking process!

Ingredients

Steps

We will prepare the necessary ingredients and containers for making delicious pear compote for the winter at home.



So that the pear pulp does not soften and fall apart during the canning process, the fruits must be used in a not overripe state. Their structure should be firm and dense. So, we wash the fruit thoroughly and send it to a deep pan. Next, fill the pears with water and send them to medium heat.



After the pears have boiled, boil them under a closed lid for about twenty minutes.



While the fruits are cooking, prepare a glass container for them. First, wash the jars thoroughly, and then sterilize over steam for ten minutes. The lids are processed together with the jars.



Twenty minutes later, we remove the pan with pears from the stove and begin to spread the fruits in portions in processed jars.



The water in which the pears were boiled does not need to be poured out. We use it to make syrup. To do this, add granulated sugar and freshly squeezed juice of half a lemon to pear water. In extreme cases, lemon can be replaced with one pinch of citric acid. Both that and that ingredient will play the same role in this canned preparation, namely, it will not allow it to deteriorate ahead of schedule.



After all the ingredients are mixed, send the syrup to the stove and bring it to a boil over medium heat. After, boil the sweet liquid for two minutes.



We fill the prepared jars with whole pears with hot marinade, after which we tightly close them with lids. We move the pear blanks to the basement only when they have completely cooled down (the blank should cool in an inverted state and under a warm blanket). Canned compote from whole pears for the winter is ready.



Bon Appetit!

Check out some great innovative pear compote recipes on this amazing fantasy site. Enjoy the options of freshly brewed compote and prepared for the winter, with sugar and honey. Combine with a variety of berries and fruits, appreciate the union of pears and citruses. Flavored with cinnamon, lemongrass, vanilla, mint, thyme or rosemary.

Absolutely all varieties of pears are suitable for compotes for daily use and harvesting for the winter. The only exceptions are especially late varieties that can be stored for a long time. Large-fruited pears are cut into slices, and small ones can be used whole. If the skin of the fruit is too hard, and the compote is being prepared for the winter, it is cut off.

The five most commonly used ingredients in pear compote recipes are:

Interesting recipe:
1. Thoroughly rinse the pears, remove all seeds and cuttings, cut into slices. Finely chop the lemongrass.
2. Put everything in a container, add sugar (if used). Fill with cold quality water to the top.
3. Add mint, a little thyme.
4. Bring compote to a boil. Remove the container from the heat, cover with a lid and let cool and infuse. At this stage, you can add honey for sweetness.
5. Serve (you can add ice in summer).

Five of the fastest recipes:

Helpful Hints:
. Pear compotes are sweetened with either sugar or honey. Sugar is added at the beginning of cooking to still cold water, and already boiled in syrup, and honey is added to the already prepared drink.
. Pear goes well with all kinds of fruits and berries. Try the amazing taste of pear compote and citrus fruits.
. If the fruits are small, then when cooking, you can not cut them.