Summer - a time of harvesting of fruit and berries. Good hostesses begin to care for useful and tasty preparations for the winter. It jam, pickles, and, of course, compotes. From a standard set of fruit and berries it is always possible to make the most tasty fragrant drink. Here only pear not always favored at conservation. And in vain, pear is vitamin-rich, minerals and carbohydrates, and at the correct preparation just strikes with richness of taste and the useful properties necessary for our organism. This fruit is ideal for preparation of compotes for the winter.
Probably there is no person who wouldn't like pears compote. At this drink appetizing aroma and light, almost without sourness, taste. That this house preparation pleased you in the winter, it is necessary to follow certain rules of its preparation and storage.
Rules of preparation of tasty compote from pears
Before preservation pay attention to fruits: they have to be whole and dense, and by no means overripe and beaten. Bad fruits increase fermentation probability, so, fast damage of preparation.
Sleepy pears don't suit for compote because pulp quickly boils soft and does liquid hazy.
Any dish or drink have to look on a table esthetically. Compote not an exception. It is possible to use pears entirely if they are small. In this case it is possible even to leave a fruit stem. If fruits large, then them it is better to cut beautiful pieces, having removed stones.
That pieces of fruit didn't darken, it is necessary to take them in acidic water or to sprinkle lemon juice.
If in pear a thick peel, it has to be cleaned, then the flavor of a product won't be astringent.
To receive pleasant color of drink, initially it is necessary to fill in fruits for 20-30 minutes with cold water with addition of citric acid. Raspberry, currant, strawberry, a rowan will also impact to compote a beautiful shade and saturated relish.
Pears compote is sweetened with granulated sugar or honey. Sugar is added to cold water and in the turned-out syrup cook fruits, and honey is parted in already ready broth.
At preparation of syrup be guided by the principle: the fruit, the less sugar to us are more sweet it is required.
In core of pear its fine smell is. Boil separately internal part of fruits, filter and add to syrup. Drink will turn out very fragrant!
Fruit can't be held too long in water, they can lose the useful properties.
The pear compote made with citrus (oranges) has interesting taste. Very often drink is flavored vanilla, mint, cinnamon or rosemary.
Classical simple recipe of compote from pears
Ingredients on 3 liters of compote:
Pears big - 10-15 pieces
Sugar - 200-250 grams
Water - 2.5 liters
Preparation process:
For compote select clean and ripe fruits. If bad pear gets, it will spoil everything.
- Wash up, cut some pear on 4-6 parts and put in a pan. Fill up with sugar.
- Fill in with cold water and put on a plate.
- Bring to the boil and cook on small fire about 15-20 minutes. In the course of cooking 1-2 times are accurate to mix pears.
- While pears cook, we prepare banks. They should be washed up well with soda and to sterilize.
- Pour the cooked compote on banks. Liquid has to approach under the neck.
- Twirl covers, previously having drenched them with boiled water. Turn and wrap up banks before cooling.
Pear compote with a lemon
If to add a lemon to sweet pear, then the sweetish and sour original taste of compote will turn out.
Ingredients on 3 l of compote:
Pears - 1 kilogram
Lemon - 3-4 segments
Sugar - 250 grams
Water - 2.5 - 2.7 liters
Preparation process:
- Cut the washed-up pears on 4 - 6 segments. It is better to remove sunflower seeds and partitions.
- It is obligatory to peel a lemon. If not to make it, then the dried peel will give bitterness in compote. Cut a lemon rings.
- Fill the sterilized banks with pears slightly more than a half. To put 3 - 4 segments of a lemon in one 3-liter can.
- To add sugar to water, to boil 5 minutes.
- Pour hot syrup on banks and cover with covers. In 5-10 minutes to pour liquid back in a pan, again to boil.
- Again to pour on banks and to densely close covers.
- Turn and wrap up banks. Leave in such state before cooling.
Pears and plums compote
Ingredients on 3 liters of compote:
Pears - 1 kilogram
Plums - 1 kilogram
Sugar - 1.5 glasses
Citric acid - a pinch
Water - 3 liters
Preparation process:
- Wash out, cut ripe firm pears quarters, remove a seed box.
- Sustain the prepared fruits 5 minutes in three liters of cold water with the citric acid dissolved in it. Then to filter.
- Firm plums wash, halve, remove stones. Mix two types of fruit together.
- From three liters of water and sugar to weld syrup. Lay out in it pears and plums and to cook at slow boiling to softness of fruits.
- Spread out ready fruit in the sterilized banks to a third of volume. Fill in with the boiling broth. To close hermetically covers.
- Turn and wrap up. After full cooling to place in storage.
It is necessary to store pear compote in a cold spot at a temperature of 2-14 °C.
Advantage
Pear compotes help to suppress various infections and also are applied to clarification of an organism. In winter time when you are disturbed by cold and an indisposition, such drink will be very opportunely. Its diuretic properties are also known, it is very useful to those who want to clean an organism from excess slags. At consumption of pear compote, blood vessels are well cleaned, work of a liver and kidneys improves. Thanks to the structure, pear perfectly helps with fight against muscular pain after sports activities. Pears compote differs in astringencies therefore with its help it is possible to adjust work of intestines after poisonings. Energy value of pear and compotes from it doesn't exceed 65 kcal. And it means that such drink is useful to judges of slim figures.