Prepare a delicious sauce with pear. Pear sauce. Pear sauce for meat

Hot. The grandmother stands barefoot on the clay floor of the kitchen and mixes chopped pears and plums with... mustard in a bowl. My curious nose immediately gets a drop of mustard and runs off into the garden to report to my mother that there will be terrible porridge for lunch. Mom laughs and carries a basket of huge pears into the house, oozing sweetness through the cracks of the skin.

That's how my grandmother knew the outlandish recipe for mostarda? Illiterate, never been to Italy, never read cookbooks and never lived to see the Internet era? What’s the recipe, she’s never even heard of such a word. But, apparently, one of the local peasants went to work in sunny Italy and brought the composition of the wonderful fruit mustard to the Transcarpathian mountains.

My other grandmother, of primordially Russian blood, having heard from me that mustard should be mixed with fruit, sadly shook her head: everything is just like not with people. But she liked the sauce, especially the peach mustard.

This sauce appeared at our house every summer. Usually, on the occasion of the arrival of guests for Sunday lunch, my mother began making mostarda on Thursday from the fruits that were ripening in the garden at that moment. Just 2 days of infusion in the refrigerator gave a wonderful taste to fruits marinated in mustard and white wine.

And in the mid-90s, I saw a jar of the familiar Italian mostarda on the supermarket counter. I’ll be honest, the price, both then and now, of fruit mustard gives me a culture shock. Nevertheless, from time to time I buy a jar to try (horror, what a pity it is to shell out 500-700 rubles for 300 grams!!!). And I must say that canned mostarda from a jar makes a depressing impression on me.

However, it was jarred fruit mustard that inspired attempts to make homemade preparations for winter dinners. Of course, it is inferior to freshly prepared, but if you show imagination and some skill, then in winter such fruit mustard can not only be served with meat or poultry, but also simply eaten, dipping spongy slices of still warm bread into it. And what a divine taste does simple Russian cheese acquire if you flavor it with peach mustard!!!

Why do I like Italian mostarda? Because it is always individual. There is a basic recipe. And then it all depends on what fruits and spices are available, how you grind them - bring them to a smooth puree or leave smaller or larger pieces... I remember experiments with quince and apricots, oranges and pears, divine mostarda from plums and languid from melons, exquisite from peaches and funny from grapes. Today I will definitely make mostarda from pumpkin, celery and carrots. You can also make multi-fruit mostarda...

For this sauce it is very important to have a developed sense of the original fruit. Attempts to repeat “word for word” some online recipe have always failed. Through trial and error, I have made about a dozen recipes for myself, which always give excellent results. Including when preparing for the winter.

But I propose to make a simple, so to speak, quick recipe for pear mostarda without using it. Start this evening and it will be ready for Sunday dinner.

Approximately 300 g of sweet pears, 1 tbsp. a spoonful of white and brown sugar, 50 ml apple cider vinegar, 150 ml dry white wine, 2 teaspoons topped with prepared Dijon mustard with grains, 1 teaspoon each mustard powder and dry ground ginger, 1 teaspoon honey, 2 star anise .

Wash the pears; if the skin is thin, you don’t have to peel them, remove the seed chamber, chop coarsely and place in a saucepan, cover with sugar and leave for 3-4 hours to release the juice. Then pour in the wine, throw in the star anise and put on medium heat. After boiling, cook for 15 minutes, cool. Remove the star anise and chop the pears with a potato masher until small pieces remain in the mixture.

Mix vinegar, honey, ginger and two types of mustard thoroughly. Pour into the pear puree, stir and bring to a boil. Cook for 5 minutes, put into jars, close with screw caps, cool and refrigerate for 1-2 days. It is advisable to eat the finished fruit mustard within 2-3 days. Goes great with chicken. And I confess, I love using pear mostarda to improve the taste of cottage cheese casserole.

Pear sauce is a great addition to pies, muffins, pancakes and even a slice of bread. If you reduce the sugar in the recipe, you can even serve it with meat. It goes especially well with pork.
It's easy to prepare and doesn't take much time to prepare. The result is beautiful - delicate taste and unsurpassed aroma.

Cooking time: 20 min.
Number of servings: 5 pcs.

Ingredients:
Fresh pear - 4 pcs.
Fresh ginger - 1 tsp.
Ground cinnamon - 1 pinch
Ground nutmeg - 1 pinch
Sugar - 3 tbsp. l.

Preparation:
Prepare all the ingredients necessary for making pear sauce: fresh pear, ginger root, sugar, cinnamon and nutmeg.


Peel washed, ripe pears (4 pieces) and cut into slices.


Add sugar (3 tablespoons) and spices (1 pinch each of cinnamon and ground nutmeg).


Add grated ginger root (1 tsp). Leave for 10 minutes for the sugar to melt.


Send to low heat and cook, stirring, for 15 minutes. During this time, the sugar will melt completely, the pear will release juice and begin to cook in the aromatic syrup.


Blend the entire mass with a blender.


And then grind through a fine sieve to remove all the fibers, including the ginger. Bring the sauce to a boil, reduce heat and simmer for another 1-2 minutes.


The aromatic pear sauce is ready. It can be prepared for future use: fill dry sterile jars and roll up.


Bon appetit!

I tried pear sauce once at some celebration. Escalope in pear sauce - it was unique! Since I myself cook a lot of meat dishes at home, I decided to preserve the pear sauce at home for the winter. I found and tried this simple and very tasty sauce recipe.

How to make pear sauce at home.

To make such a homemade preparation, you will need pear fruits (preferably sweet varieties), well-ripened with a uniform pulp structure.

Selected pears must be thoroughly washed in cold water, then peeled, cut into halves and the grains removed.

Place the prepared pear pieces in a saucepan and add water to cover 1/3 of the contents of the saucepan.

Place the pan on the stove and boil the contents for 10 – 15 minutes. (from boiling).

Grind the resulting pear mass directly with water through a colander, put it in a saucepan and add sugar (for 1 kg of pureed mass - 100g of granulated sugar).

Bring our homemade pear sauce to a boil and simmer over low heat for 5 minutes (of course, remembering to stir).

Pour immediately into jars, cover with lids, sterilize - liter jars - 20 minutes, and half-liter jars need 15 minutes.

After finishing sterilization, the jars must be rolled up with lids.

Pear sauce prepared according to this simple homemade recipe is a ready-made seasoning for chicken, duck or pork dishes. Pear sauce will also be a good helper in preparing various desserts. Well, we should not forget that it is not only tasty, but also healthy in itself.

Step-by-step recipe for pear sauce with photo.

• National cuisine: European cuisine
• Type of dish: Sauces
• Recipe difficulty: Very simple recipe
• Cooking technology: Cooking

• Preparation time: 20 minutes
• Cooking time: 20 min
• Number of servings: 5 servings
• Calorie Amount: 107 kilocalories
• Occasion: Fasting, dessert, dinner

Pear sauce is a great addition to pies, muffins, pancakes and even a slice of bread. If you reduce the sugar in the recipe, you can even serve it with meat. It goes especially well with pork.

It's easy to prepare and doesn't take much time to prepare. The result is beautiful - delicate taste and unsurpassed aroma.

Ingredients for 5 servings

• Fresh pear 4 pcs.
• Fresh ginger 1 tsp.
• Ground cinnamon 1 pinch
• Ground nutmeg 1 pinch
• Sugar 3 tbsp. l.

Step by step

1. Prepare all the ingredients necessary for making pear sauce: fresh pear, ginger root, sugar, cinnamon and nutmeg.
2. Peel washed, ripe pears (4 pieces) and cut into slices.
3. Add sugar (3 tablespoons) and spices (1 pinch each of cinnamon and ground nutmeg).
4. Add grated ginger root (1 tsp). Leave for 10 minutes for the sugar to melt.
5. Send to low heat and cook, stirring, for 15 minutes. During this time, the sugar will melt completely, the pear will release juice and begin to cook in the aromatic syrup.
6. Blend the entire mass with a blender.
7. And then grind through a fine sieve to remove all the fibers, including ginger. Bring the sauce to a boil, reduce heat and simmer for another 1-2 minutes.
8. The aromatic pear sauce is ready. It can be prepared for future use: fill dry sterile jars and roll up.

Calories: Not specified
Cooking time: Not specified

Jars with different sauces can complement both a regular dinner and a holiday table. much better than store bought ones. In addition, you can be sure that they consist of natural products.

Sweet and sour sauce with pear can diversify your collection of sauces for the winter. This sauce is prepared using pumpkin and apple juice, homemade wine vinegar, and pears. The list of ingredients may sound unexpected for some, but believe me, it will turn out delicious.




- a mixture of apple-pumpkin (apple-grape) juice 400 ml;
- wine vinegar 100 ml;
- pear 1 pc.;
- garlic 1 clove;
- chili pepper 1 pc.;
- star anise;
- suneli hops 1 tsp;
- dry marjoram;
- green basil;
- a pinch of salt;
- sugar 1-2 tsp;
- starch 1 tsp. l.

Recipe with photos step by step:

Peel, remove the core, cut the dense (slightly unripe) pear into small cubes, sprinkle with lemon juice.




The pear sauce will be prepared by evaporating the juice and wine vinegar. It is better to use juice that is freshly squeezed, sterilized and without pulp. Take light-colored wine vinegar, preferably home-made. Making this vinegar is quite easy; place small wine grapes in a large bowl; it has a good aroma. Then, using your hands or a masher, thoroughly crush all the berries. Place this entire mixture in a bottle, add a tablespoon of honey, and a crust of dark bread. Tie the bottle with gauze and put it in a dark and warm place for ten days. After this, strain the liquid through cheesecloth, pour into a clean glass jar, tie the neck again with gauze and place in a dark place for a month. The result will be vinegar; the longer it sits, the lighter and more transparent it will become. This is exactly the kind of vinegar that can be used to prepare our sweet and sour sauce with pears.
Pour the juice and vinegar into a saucepan and cook over medium heat for 15-20 minutes.




Cut red or green chili peppers in half.




Throw the pear cubes and a little chili pepper into a saucepan, along with chopped garlic, suneli hops, and dry herbs. Reduce heat to low and cook for 5-10 minutes.






Remove the sauce from the heat and leave overnight to allow the pear to become taut with the sauce.




The next day, let the sauce simmer over low heat until a thick consistency is formed, for about 30-40 minutes, add salt and sugar.




If you don’t want to boil your sauce for a long time, you can add starch in cold water and simmer for a little while.




Pour the prepared pear sauce into bottles and carefully roll up the lid. If you don’t roll up the sauce, let it sit for one day.














Bon appetit!
Best regards, Elbi.