Pear compote with vanilla. Pear compote for the winter. What is important to know about pear

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 dark, rich in 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, and cut 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 one or the other. 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, add sugar.
5. Set the “Multi-cook” or “Stew” mode to 160°C.
6. Wait for it to boil, pour in the juice, and add 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.

Pears are used for making jam, marmalade, and marshmallows. But the easiest way is to prepare pear compote for the winter. The drink turns out to be very aromatic and tasty, but almost colorless. To add color, you can use various additives, for example, plums or chokeberries. Here are several recipes for making pear compote.

Almost any variety of pear is suitable for making compote. The exception is winter varieties with thick skin; compote from such fruits will be tasteless.

For harvesting, you can use small-fruited varieties of pears; they are placed whole in jars. If the pears are large, then you need to cut the fruits into pieces and cut out the seed pods. The number of pears placed in jars is a matter of taste. If your family loves compote fruits, then you can fill the jars to the top, not packing the fruit too tightly. If your goal is to get a drink, then you need to fill the jars only a third.

Tip: Since pears are quite sweet fruits, the compote should be prepared with citric acid or lemon juice. You can solve this problem by adding sour fruits or berries to the pears.

You can prepare compote without sterilization; for this, the double pouring method is used:

• The first time, the jars are filled with boiling water and left for about 20 minutes. Then the water is poured into a saucepan, sugar and citric acid are added to it, and brought to a boil.

• The second time the jars are filled with boiling syrup, after which the container must be sealed hermetically.

Interesting facts: the ancient Greeks believed that pear was the best remedy for seasickness. They tried to take these fruits with them during sea voyages.

Pear compote for the winter - recipe for a 3 liter jar

The simplest version of compote is prepared only from pears. Here is a recipe for a 3 liter jar.

• 10-15 ripe pears;
• 200-250 gr. Sahara;
• 2.5 liters of water;
• 0.5 teaspoon of citric acid.

We sort out the fruits, wash them and cut them into slices, cutting out the seeds. Place the chopped pears in a saucepan, add sugar and citric acid, and pour in cold purified water.

Bring to a boil and cook for 15 minutes. During the cooking process, you can gently stir the fruit once. There is no need to stir frequently, otherwise the pear slices will fall apart.

We wash and sterilize the jars. Pour the compote into prepared jars so that the liquid fills the jar completely. Immediately roll up the lids. Turn the jars over and place them on the lids. We wrap the top of the jars with warm blankets. After a day, we remove the jars and put them into storage.

Fragrant compote with lemon

You don’t have to add citric acid to the compote, but prepare it with lemon, the drink will be even more aromatic.

• 1 kg of pears;
• 1 lemon;
• sugar at the rate of 250 gr. for a three-liter jar.

• 1 kg of pears;
• 1 kg plum;
• 2.5 liters of water;
• 300 gr. Sahara.

Wash the fruit well. We cut the plums with a knife along the groove, divide them in half and remove the seeds. Cut the pears into four parts, removing the seeds. Place plum halves and pear quarters in jars.

Fill the jars with boiling water and cover with lids. Let stand for 20 minutes. Then pour the water into the pan and add sugar. Bring to a boil. Pour the boiling syrup into the jars, filling the jars to the top. Close the jars with boiled lids.

With peaches

Another version of the sweet drink is prepared with the addition.

• 5 pears;
• 6-8 peaches;
• 2 liters of water;
• 250 gr. Sahara.

Scald the peaches with boiling water, cut them in half and remove the pits. Using a small knife, remove the skin from the peaches. Wash the pears well and cut into quarters, removing the seeds.

In three-liter jars, wash them well and scald them with boiling water. Place pear quarters in jars and place peach halves on top. Pour boiling water over and let stand for 20 minutes. Drain the water from the jars and boil, adding sugar to the water. Pour boiling syrup into the jars and immediately roll up the boiled lids.

Healthy drink with raspberries

Pear compote goes well with raspberries. The drink is not only tasty, but also very healthy. It can be used as an antipyretic for colds. For a liter jar.

• 1 large pear;
• 100 gr. raspberries;
• 200 gr. Sahara.

We sort through the raspberries and discard the spoiled ones. Pour water into a large bowl and place the berries in it, stirring gently. You should not rinse delicate berries under running water; they may become wrinkled. Place the berries on a clean, dry dish and let dry.

Pour raspberries into the bottom of clean jars. Wash the pear and cut into small slices. There is no need to cut off the skin, but the seeds must be cut out.

Advice! Pears for making compote should not be overripe; you should choose fruits with dense pulp.

Place sugar in a jar and pour boiling water. Cover the jars with lids and sterilize the jar in boiling water for 15 minutes. Then we take out the jar and roll it up tightly with a tin lid.

It is better to pick pears for compotes a week before ripening, so that the pulp will not become soft when blanched or cooked in syrup. Fruits of early and mid-autumn ripening are better suited for harvesting.

To check the tightness of rolled up jars, turn the bottle on its side and run a dry cloth along the edge of the lid. If the fabric is damp, tighten the lid with a seaming machine. A properly rolled jar makes a dull sound when you tap on the lid.

Special pear compote for the winter

Select pears with a pronounced aroma for preparations. In combination with vanilla, the compote produces a pleasant duchess taste.

Time – 55 minutes. Yield: 3 liter jars.

Ingredients:

• pears – 2.5 kg;
• vanilla sugar – 1 g;
• citric acid – ¼ tsp;
• sugar – 1 glass;
• water – 1200 ml.

Cooking method:

1. Boil the amount of water according to the recipe, add granulated sugar and boil until completely dissolved.
2. Place fruits cut into halves or quarters in boiling syrup. Cook over medium heat for 10 minutes, but keep the pieces intact.
3. Remove the pears from the pan using a colander and pack into jars up to the shoulders.
4. Add vanilla and lemon to the boiling mixture, simmer for another 5 minutes and pour over the pears.
5. Sterilize the lidded jars in a tank of slowly boiling water for a quarter of an hour. Then screw tightly and let cool at room temperature.

Compote of pears and apples without sterilization

A quick and simple recipe for pear and apple compote. For it, select fruits of the same, preferably medium density. Do not cut into thick slices so that each piece warms up better.

Time – 50 minutes. Yield – 3 l.

Ingredients:

• apples – 1.2 kg;
• pears – 1.2 kg;
• mint, thyme and rosemary - 1 sprig each.

Ingredients:

• pears – 3.5-4 kg;
• water for syrup – 3000 ml;
• granulated sugar – 600 gr;
• cloves - 6-8 stars;
• cinnamon – 1 stick;
• dried barberry – 10 pcs;
• cardamom – 1 pinch.

Cooking method:

1. To warm the prepared pears, place the fruits in a colander and place them in boiling water for 10 minutes.
2. Pour spices and barberries into the bottom of the jars, distribute blanched pears.
3. Boil water for five minutes along with sugar and pour over the fruits.
4. Place filled jars in a tank of hot water so that the liquid reaches the shoulders. Sterilize canned food over low heat for half an hour.
5. Turn the sealed pieces upside down and let them cool completely, then store them in the cellar or on the balcony.

Traditional pear compote

It is convenient to preserve fruits cut into slices - you can always remove damaged areas. Since pears quickly oxidize and darken, before placing them in jars, it is recommended to soak the fruit pieces for half an hour in a solution of citric acid - 1 g. for 1 liter of water.

Time – 1 hour 15 minutes. Yield: 3 cans of 1 liter each.

Ingredients:

• pears with dense pulp - 2.5 kg;
• water – 1200 ml;
• sugar – 1 glass.

Cooking method:

1. While the pears are soaking in acidified water, boil the syrup until the sugar is completely dissolved.
2. Fill steamed jars with aged pear slices and pour in hot syrup.
3. Sterilize liter jars for 15 minutes at a temperature of 85-90°C. Immediately roll it up and wrap it in a blanket, turning it upside down and placing it on a wooden board.

Pear is an extremely tasty and healthy fruit and it cannot be kept fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know what positive and what negative qualities such a pleasant and popular fruit has.

What is important to know about pear

Benefit:

1. Thanks to its composition, the pear will perfectly help in the fight against muscle pain after sports.
2. Pears contain pectin, which has a positive effect on the digestive system and helps it function fully.
3. If you make a decoction based on pears, it can be used for medicinal purposes, namely to combat elevated body temperature.
4. If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow him to forget about the cough for a while.
5. For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
6. The fruit contains a lot of fiber, which improves intestinal function, removes toxins from the body and helps normalize bile secretion.
7. For those with diabetes, it will be useful to eat pears, as their composition helps reduce blood glucose levels and also has antibacterial properties.
8. For gastritis, pears are quite useful during the chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
9. Pears contain many different vitamins, microelements and fiber, so they are a great help for those who want to lose weight and, in addition to introducing useful substances into the body, quickly and easily satisfy hunger.

Having such a variety of properties, pear compote for the winter turns out to be very useful!

1. For diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
2. If there is an exacerbation of any intestinal disease, then pears should not be consumed, since due to their composition they can provoke a severe deterioration of the condition.
3. Pear can cause significant harm to the body if consumed with heavy food or if washed down with large amounts of water.

It is better to avoid pears on an empty stomach or after a heavy lunch. Fresh pears are heavy food.

One of the most popular drinks in winter is compote. The variety of fruits and berries and the possibility of their combinations allow you to make drinks for different tastes. How to prepare pear compote for the winter? Simple cooking recipes are described below.

There is no need to use overripe pears to make compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins during the cold season is prepared pear compote for the winter. Both adults and children will like it.

There are various options for preparing pear compote for the winter. You can safely adopt one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it you will need the following ingredients:

• pear (medium size) - 1.5 kg;
• water, boiling water 3 l;
• sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of preparing homemade pear compote for the winter:

1. Place the fruit in a large container. Rinse them thoroughly.
2. Prick each pear with a fork.
3. Rinse the jar using baking soda or laundry soap. Sterilize it using one of the following methods. For example, holding it over steam. It is also worth boiling the lid.
4. Place the fruit in the jar. Pour boiling water over them for 5 minutes.
5. Pour the water back into the pan. After adding sugar, cook the syrup over medium heat until it boils.
6. Pour hot syrup into the jar and seal the jar.
7. Cover it with a towel.

If the skin of pears is very dense and hard, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote using a shortened version - without sterilization. Such drinks are not inferior in taste and health to canned ones, but they have a shorter shelf life.

For a 3-liter jar, prepare:

• pear (not large) - 1.2 kg;
• water – about 3 l;
• granulated sugar - 100 g;
• citric acid to your taste

The process of preparing pear compote without sterilization:

Delicious and aromatic pear compote is ready for the winter! Now you can enjoy the taste of wonderful pear compote!

To give the compote a richer shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, and viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful scent. Boil the inside of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare this compote you will need:

• hard pear fruits;
• sugar – no more than 300 g;
• lemon (citric acid) (1 teaspoon);
• a little vanillin or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears in water for too long, as they may lose their beneficial properties.

Wild pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main ingredients:

• wild pears - no more than 1.5 kg;
• water – 1.5 l;
• sugar (sand) – no more than 300 g;
• lemon (citric acid) – 1 teaspoon.

The process of preparing wild pear compote for the winter:

A compote of aromatic pears prepared for the winter will quench your thirst well, energize you and provide the necessary vitamins during the cold season!

Pear is a sweet fruit. Therefore, you should not overdo it with granulated sugar. You only need a little bit of it. And if you want the taste to be as bright and rich as possible, then you need to put more than half of the pears in a jar.

Pear compote with honey

This is a simple recipe for pear compote for the winter that does not require much time.

Required:

• small pears;
• for pouring: you will need 800 g and 1 liter of water.

Preparation:

This recipe with a photo of pear compote for the winter is easy to follow and even a housewife who has decided to make a drink from these fruits for the first time can make it.

Pear compote is not only a vitamin drink, it is also a tasty treat. The juicy aroma of an amber pear drink will delight you with its incomparable taste and strengthen your immune system in winter. And fruits from compote can easily become a decoration for cakes and desserts made from different fruits.

Pear is a very sweet fruit. Unfortunately, this property makes ripe pears unsuitable for long-term storage. That's why housewives try to use pears in preparations as quickly as possible. Fortunately, when canned, this fruit is not inferior in taste and aroma to fresh fruits. This collection of recipes contains descriptions of preparing such a vitamin drink as pear compote with vanilla. This preparation has an unsurpassed aroma and golden color. But if you want the compote to have a richer color, you can add colored fruits and berries to it - plums, raspberries, blackberries and others.

Pear compote with vanilla (prepared without sterilization)

List of ingredients:

• 3 liters of water;
• 1-1,200 kg of pears;
• 100-120 g granulated sugar;
• 0.5 tsp. vanilla sugar;
• 1 tsp. citric acid.

Preparation:

We select ripe but firm pears. We wash them, if there are damaged areas, we cut them off. Cut the fruit into 4 slices and remove the core. Place the mixture in a pan, pour hot water and put it on the fire. When the water boils, reduce the heat and cook the pears at low simmer for a quarter of an hour. Transfer the fruit slices into steamed jars. Pour regular and vanilla sugar and citric acid into the broth. Boil the resulting syrup for several minutes and pour it into jars. Immediately seal the lids tightly. Wrap the jars in a blanket and leave to cool. We store compote in the basement. This drink is good for 1 year.

Compote of pears and apples with vanilla

List of ingredients for 1 liter of water:

• 400 g granulated sugar;
• 1/4 tsp. vanilla sugar.

Preparation:

We wash apples (preferably with sourness) and pears, cut them into halves and remove the seeds from them. Now chop the fruits into slices. We prepare syrup from water, vanilla and regular sugar. Boil it for several minutes at a medium boil.

Place apple and pear slices into steamed jars. Pour boiling syrup over them. Cover the containers with metal lids and place them in a pan with warm water. Bring the water to a boil, sterilize 1 liter jars for 20 minutes, 3 liters for half an hour. Immediately screw on the lids. Let the workpiece cool under the blanket. This fruit compote must be stored in a cool place. Throughout the year, the drink does not lose its nutritional properties.