Compote of yellow pears. Useful preparations: canning pear compote

It’s rare that anyone makes pear compote. Most often the choice falls on apples and various berries such as strawberries, raspberries, blueberries, currants, cherries and so on. But these people cannot even imagine how tasty the pear drink is. And if you belong to this category of people, we advise you to fix this as soon as possible.

We will be preparing several versions of compotes. It will be with spices, with honey, with apples, with citric acid. We will also show you how to cook and seal compote using different methods. All this is very easy, very simple and definitely requires your attention. If you cook it, you won't regret it!

General cooking principles

The good thing about pears is that you can choose them even unripe. They can sit in the refrigerator or fruit basket for several days to “finish.” The main thing is not to choose overripe fruits. Such fruits will be soft inside. They are very good for consumption right away, but not for compote.

We advise you to buy pears at the market from those people who show that they are selling their own, homemade and real. Most often these are older people who grow everything natural. Plus, they can give you a try. The pear should be sweet and aromatic. If the fruit does not smell of anything, it means it was grown with preservatives. And its taste will be the same as its aroma.

The peel of pears must be smooth and matte. There are no traces of impacts, stains, scratches, cracks or other defects that will quickly ruin your compote. The product you buy for pawning must be perfect!

Classic pear compote

Cooking time

calorie content per 100 grams

The classics are always loved by everyone. That is why we could not deprive you of such a recipe. Everything is simple here - three ingredients and a delicious pear compote is ready.

How to cook:

Tip: You can use towels, blankets or even warm sweaters as a warm place.

Winter drink without sterilization

This is a quick way to prepare pear compote, since there is no need to sterilize jars filled with compote. Imagine how many extra liters you can close by saving this time.

How much time - 35 minutes.

What is the calorie content - 23 calories.

How to cook:

1. Wash the pears thoroughly and place them in a saucepan;
2. Pour water, put on fire and bring to a boil;
3. Cook for fifteen minutes;
4. When time has passed, transfer the fruits to pre-washed and sterilized jars;
5. Add sugar to the pear “broth” and stir;
6. When the syrup is obtained (that is, the sugar has dissolved), pour it over the pears;
7. Immediately roll up the jars with sterilized lids and put them “under a fur coat”.

Tip: containers with compote must be turned over so that the hot air separating the compote and the lid does not tear off these very lids.

Fruit compote with an unusual preservative

We will prepare pear compote with a unique preservative - citric acid. This will help the drink last as long as possible and become even tastier.

How much time - 50 minutes.

What is the calorie content - 64 calories.

How to cook:

1. Wash the pears, peel them if desired and you can cut them or leave them whole;
2. Fill the selected jars with them up to the “hangers”;
3. Pour water into a saucepan, put it on the fire and bring to a boil;
4. Add sugar and, stirring, dissolve it;
5. When this goal is achieved, boil the syrup for at least another 3-5 minutes;
6. Pour over the pears and cover them with lids, let sit for five minutes;
7. After this, pour the syrup back into the pan, bring to a boil again and pour over the pears again;
8. When the next five minutes have passed, pour the syrup into the same bowl;
9. Put on fire, add citric acid and boil everything again;
10. Pour syrup over the pears and roll up the lids.

Tip: You can use honey instead of sugar to get a unique taste.

Delicious wild fruit drink

If you have a wild pear growing in your garden, you are lucky! You can also make an excellent drink from this fruit. Everything is as simple as in the classic recipe, only the main ingredient has changed a little in size. Follow us, it will be delicious.

How long is it - 55 minutes.

What is the calorie content - 26 calories.

How to cook:

1. Wash the pears, put them in pre-washed and sterilized jars;
2. Pour water into a saucepan and place on the stove to bring to a boil;
3. After this, pour boiling water into the jars, cover with lids and leave for half an hour;
4. When time has passed, pour the water back into the saucepan;
5. Add sugar and boil again, bringing the water to syrup;
6. Boil the syrup for five minutes;
7. Pour into the pears and this time roll up the lids and put the compote in a warm place.

Tip: add a vanilla pod cut lengthwise to the jar of compote. You will be surprised by the results you get in a few months.

Honey-fruit delight

We will prepare a drink from pears, in which we replace sugar with honey. In this version, the compote gets an unusual taste, the same aroma and much more benefits. Join us!

How long is it - 1 hour and 10 minutes.

What is the calorie content - 60 calories.

How to cook:

1. Wash the pears, cut each fruit in half to remove the core;
2. Cut the fruit into slices using a sharp knife;
3. Wash the lemon, cut it in half and squeeze the juice from one half;
4. Combine juice with half water;
5. Place the pears into the resulting solution and let stand for at least five minutes;
6. When time has passed, transfer the slices into previously prepared jars;
7. Pour the remaining water into the saucepan and let it boil;
8. At this point, add honey and let it dissolve for 5-7 minutes;
9. Pour the resulting sweet water over the pears and place the jars in a saucepan;
10. Pour water up to the shoulders and let it boil, then sterilize for fifteen minutes;
11. After this, roll up the lids and put the jars of compote in a warm place upside down.

Tip: use natural honey, not store-bought honey, which is prepared without the participation of bees, to get the maximum benefit from the drink.

Drink with added spice

A very unusual pear compote, to which we suggest adding vanilla sugar. This will give the drink a sweet taste and an unforgettable aroma. Rest assured, this compote will become your favorite!

How long is it - 1 hour.

What is the calorie content - 38 calories.

How to cook:

1. Pour water into a saucepan, add vanilla sugar, citric acid and sugar;
2. Place on the stove and simmer over low heat for two hundred minutes until it boils;
3. Boil the finished syrup for five minutes, stirring it;
4. Wash and peel the pears, remove the cores;
5. Place the halves into the boiling syrup and bring to a boil;
6. From this point on, cook for no more than a quarter of an hour;
7. After this, transfer the pears to a previously prepared, washed and sterilized jar;
8. Strain the syrup from the saucepan and pour it there;
9. Place the jars in a saucepan, the bottom of which is covered with a cloth;
10. Pour water up to the shoulders and bring to a boil, sterilize;
11. After that, roll them up and put them “under a fur coat”.

Tip: Vanilla sugar can be replaced with a vanilla bean.

Apple and pear compote in jars

We suggest making this recipe for those who really love fruits. There will be not only pears, but also apples. It's very tasty and sweet, it's healthy, try it.

How long is it - 45 minutes.

What is the calorie content - 127 calories.

How to cook:

1. Wash the apples, peel and cut each into eight pieces;
2. Be sure to cut out the core from each slice;
3. Next, place them in a bowl, cover with cold water and add a little citric acid;
4. Wash and peel the pears, cut into slices and remove the cores;
5. Pour sugar into a saucepan, add about two glasses of water, put on the stove;
6. Bring it all to a boil over low heat, stirring until the sugar dissolves;
7. When the syrup begins to boil, place the pear and apples there;
8. Cook for about fifteen minutes until the fruit becomes more or less soft;
9. Next, you can add a little citrus juice or zest to taste;
10. Pour the finished compote into washed jars and roll up.

Tip: If your pears are sweet enough, use tart apples for a harmonious taste.

To give the compote a more than unusual taste, we recommend using various additives in the form of spices. This could be nutmeg, cinnamon sticks, vanilla pods, star anise or cardamom pods. Just imagine this taste and aroma!

By the way, there are also some secrets about the aroma. You can add the secret ingredients that we will offer you directly to the finished compote, and then immediately roll it up. They will not affect the taste of the drink in any way, but will leave their aroma. These are bananas, persimmons and pomegranates.

To get a healthier drink, we recommend replacing sugar with honey. But here it is worth remembering that at high temperatures this product loses absolutely all its benefits. So you need to add honey to a jar that already has berries, boiling water, and they have been standing for two to three minutes. After this, you can roll up the containers.

When you put the jars away, they must be turned upside down. This is necessary so that the hot steam that forms between the lid and the compote does not tear off these same lids.

As a “fur coat” you can use not only warm blankets, it can also be towels, sweaters, jackets - any clothes that are warm and voluminous, so that you can cover more than one can.

When you prepare this compote, do not forget to pour yourself at least half a glass to try what you get. Just do not share with other family members, otherwise they will force you to open all the jars before it has cooled down.

My dears, you and I have already completed a lot of preparations for the winter. Many fruits and vegetables have already died. But there are those that, on the contrary, are only good in the fall. Therefore, today I will make pear compote for the winter.

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

I also want to remind you that the amount of sugar may vary depending on your preferences and the sweetness of the pears themselves. We will also look at what needs to be done to prevent the compote from becoming cloudy. And also 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 taken into account before starting conservation.

1. Firstly, compotes can be prepared in two ways: with and without sterilization. You either boil jars filled with the drink, or heat 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 under the influence of boiling water and turn into puree. This will determine whether the compote becomes cloudy.
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 aroma, warm up more evenly and retain a beautiful poured appearance in the 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. Add 1 g of lemon to 1 liter of water and place fruit slices in the solution. The same rule works with apples.
6. We always use only sterile jars and lids.
7. It is better to blanch fruits with hard skin in boiling water for 5 minutes. Or even cut off the peel altogether.

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

• a very tasty drink is made with cinnamon,
• mint, it is added before the last pouring,
• vanillin or vanilla sugar. Pour directly into steamed pears before rolling.

Consider the classic recipe for making pear compote. Without adding other fruits and spices. We will use the method of triple heating the fruit with boiling water. And as a preservative we will 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 in whole fruits, but to make them easier to remove, cut them in half.

Place pears in sterile jars.

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

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

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

You can make this cover yourself 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 in the pears a second time.

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

After boiling, pour in the fruit a third time. At this stage, you can add vanilla sugar, mint or cinnamon.

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

If you did everything correctly, 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 sugariness of the fruit and is a natural preservative.

Ingredients:

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

Sterilize jars and lids.

Wash the pears, cut them into halves, remove the stems and cores. We put them in jars.

Wash the lemon and cut it in half. Take one half, divide it in half again and place it on the halves. By the way, I recently saw that they use lime instead of lemon. I think the drink has a very unusual aroma.
Well, now we use the method of heating the fruit.

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

Boil water and fill three-liter containers up to the neck. It's 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 “under the fur coat”.

How to make a drink from pears and apples at home

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

Ingredients:

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

By the way, the compote will last longer if you add apples.

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

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

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

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

Simple recipe with orange

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

Compound:

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

We remove the stems and cores from the pears and cut them into 4 parts.

Fill the jars about 1/3 with them. I like there to be 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 boiling water over the fruits and leave for 10 minutes. Then pour the infusion back into the pan.

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

Option for preparing compote with plums without using citric acid

You don't have to use lemon at all. Compote is also tasty and keeps well in the cold.

Compound:

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

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

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

If desired, you can remove the pits from the plums. But then pieces of pulp will float in the drink and it will not be transparent. Plum will also give the drink a beautiful reddish tint.

Boil a kettle or saucepan of water in advance. I take a vessel with a capacity of 3 liters, no more is needed. It is not that heavy and is easy to lift to fill the container.

Pour boiling water over the fruit. 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. We remember that no air should get inside, so shake the jar top and bottom and see if bubbles form inside the drink. If they are, then the lid must be opened and the container must be sealed again (well).

Compote of sliced ​​pears and grapes

Very often, the popular pear variety “Severyanka” grows in our gardens. It is sweet and aromatic. But it is almost never stored in its plucked form. Most often, this variety has medium and large fruits, which are not convenient to remove from the jar. They get stuck or slip off the plug 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.

You need to cut all 5 fruits lengthwise into slices in advance.

The grapes need to be washed and separated from the branches. For this compote, I like to use quiche or lady fingers.

Place the fruits in clean, sterile jars.

Boil water and pour in the slices. Leave for 15 minutes. Then pour the syrup back into the pan. Pour sugar into it and place on high heat.

Place citric acid in a container.

When the syrup boils, pour in up to the top.

Seal and leave 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 have put together a wonderful video recipe for you. My namesake Elena tells in detail, step by step, how to prepare such a compote.

Recipe for pears and cherry plums

Not 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 yellow cherry plum,
• 1 cup of sugar.

Cut the pears into four parts, removing the core.

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

Pour boiling water and leave for 20 minutes. Then 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 northern woman, so I can’t ignore the wild one. I really love these sweet and fragrant little fruits. We will cook them whole.

Compound:

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

We wash the container and sterilize it. We sort the fruits and remove illiquid goods. We cut off all the bruised areas and tails.

We put game on a third of the jar.

Pour boiling water over them. I preheated the kettle. Let it warm up for 5 minutes and pour the water into a saucepan.

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

Seal 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 method of preservation is faster, but not everyone uses it.

Compound:

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

Cut the pears into 4 slices. Place immediately into sterile jars. We wash the rowan, dry it and also put it in a jar.

Boil 2 liters of water and dissolve half a kilo 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 the three-liter bottles do not crack when heated. We display the container. Be careful, everything is hot and you can get burned.

Pour warm water into the pan until it reaches the middle of the container. We don't use cold water, because temperature changes can cause the glass to crack.

After the time has passed, take out and seal the compote.

Compote of pears and peaches with sterilization

Well, let’s also consider preparing a drink with peaches. And we will sterilize him too.

Compound:

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

We wash ripe, healthy peaches, place them in a colander and lower them into boiling water for 10 seconds. Then quickly cool them in cold water and remove the skin.

Place peeled peaches in sterile jars.

Wash the pears, remove the stem and perianth. Cut into 4 pieces and place on peaches.

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

To do this, place a cloth in a very deep pan. Place the filled jars on it and fill them with warm water. Sterilize 3 liter jars for 30 minutes.

Then we take out the containers and seal them with lids.

I like to cook . Usually this is not a very troublesome matter. Yes, they sell out quickly here, especially on holidays or after a bathhouse. Thank you for your attention!

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 you can prepare. 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 benefits 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.

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

You can prepare a delicious drink from pears in different ways:

• the pears are boiled;
• cover whole;
• cut into slices;
• cut into cubes.

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

Pear compote – a helper for the body

In many cases, doctors advise patients to drink a glass of pear compote daily to cleanse the body and relieve stress on the liver and kidneys. For the circulatory system, such unloading will only be beneficial. The drink is an excellent helper for ailments and colds, and also perfectly suppresses various infections.

What can you add to pear compote?

Compote made from pears alone is certainly tasty, but it looks pale and boring. To make the eye happy with the elegant color and the taste to become more rich, housewives add the following berries to the compote:

• raspberries;
• rowan;
• blackberries;
• black currants;
• viburnum.

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

• When using grapes, simply separate them into berries. The peach is divided into 4 parts, removing the pit. The oranges are washed, placed in boiling water for a minute, and transferred to cold water. This simple method will help remove bitterness.
• By adding an apple to the drink, you can add aromatic sourness to the compote. The combination of two healthy fruits guarantees longevity, since this assortment will not allow the compote to ferment. To get a healthy drink, you should not remove skins from fruits; it is better to wash them under running cold water using a sponge. Dry with a paper towel.
• A drink made from pear and ripe plum will be of unprecedented beauty. A faded pear will immediately acquire a pinkish tint and borrow its sourness from the 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. By drinking a fragrant compote, you can stock up on energy for the whole day and feel fresh in your mouth.

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

Recipes for aromatic compotes

Some housewives prefer to cook compote, adding aromatic 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 and the core is removed. To prevent the fruit from darkening, place it in a cup, fill it with water, and sprinkle with a pinch of citric acid. Prepare sugar syrup - 2.5 liters of water per glass of sugar. Apples and pears are placed in three-liter sterilized jars and filled with syrup. The jars are rolled up with lids, turned over, and set aside to cool.
• 1 kg of pears are washed, depending on the size, cut into 2 or 4 parts. The skin is not cleaned. The core does not need to be removed. Pear slices are placed in sterilized jars, filling them up to the shoulder. For piquancy, mint leaves and vanillin are added. Hot sugar syrup is poured into the container. The jars are rolled up and placed under a warm blanket to cool slowly.
• By adding rose hips to the pear, you can create a unique drink rich in a lot of vitamins. An excellent means of preventing colds. 2 kg of pears must be washed well and peeled. Dilute citric acid in a bowl of water and place the pears there. After a couple of minutes, place the fruit on a plate; a small depression is made in each pear into which the rose hips are placed. Place the stuffed fruit in three-liter jars up to the shoulders. The sweet syrup should be cooled, poured into jars, and sealed with a lid. The jars are turned over and set aside to cool completely.

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 prepared in a slow cooker is a quick and tasty drink. To cook it, you will need a minimum of time and steps:

1. The pears are washed, peeled, cored, and cut in half.
2. The 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 poured from the jars into the multicooker, added to the required amount with water, sugar is added (1-2 cups, to taste, per 3-liter jar), lemon juice (optional).
5. The compote is prepared using the “Stew” or “Porridge” mode. At the end, the sugar should dissolve.
6. Sugar syrup is poured into jars and the lids are closed.
7. The jars are turned upside down. Cooling 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 blemishes or other defects. When cooked, soft pears lose their original shape, leaving pulp at the bottom. Large fruits are cut into several parts, small ones are used whole.

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

• lemon;
• wild pear;
• William;
• October;
• Moldavian

When using autumn or winter varieties, it is better to choose pears picked from the tree before they are ripe. By ripening off the tree, it acquires more sweetness.

Secrets of making delicious pear compote

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

1. To prevent the pears from turning black after peeling, immerse them in cold water for a few minutes, after adding citric acid.
2. It is not advisable 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 added to the syrup.
4. To prevent jars of compote from flying up the next day, do not neglect sterilization of dishes and lids.
5. When pouring the 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 longevity of the compote

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

1. Cold water is poured into a kettle or saucepan.
2. The lid is removed from the kettle, and a grid with holes for the neck of the jar is placed on top of any other container.
3. As soon as the water boils, reduce the heat to maintain a certain temperature.
4. The jar is placed upside down on the dish, doused with steam, and after a minute it is removed using special gloves.
5. To sterilize lids, you can use special tongs that allow you to hold objects over boiling liquid.

Storing a sweet drink

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

This delicious winter pear compote with the addition of berries will please everyone who cooks it. Step-by-step recipe with photos, see below..

A glass of compote and a golden-brown baked pie is the fastest and most satisfying on-the-go snack.

We are used to filling the refrigerator with juices and bottles of mineral water, but we often forget about traditional healthy drinks - homemade fruit and berry compotes.

Canned “compote” pieces of pears and whole blackberries are taken out of a glass with a spoon; they taste like a light, juicy dessert.

The compote is dominated by pear flavor and smell, and blackberries “take care” of the color of the drink.

Pear compote for the winter - step-by-step recipe with photos

• pears - 5-7 pcs.,
• blackberries - 150 g,
• sugar - 270 g,
• citric acid - 1 tsp,
• water - 2.7 l.

Cooking sequence

Picked pears gradually become soft.

When juice squirts out of the fruits, they are not suitable for compote.

Canned and cut into slices pears with ripe, firm flesh.

The blackberry should turn anthracite black on the bush, which is a sign of its ripeness.

Blackberries and pears are washed and inspected from all sides. Damaged fruits are thrown away.

Cut the pears into slices, being careful not to capture the core.

There are varieties of pears with incredibly hard skins that can even taste bitter.

Such fruits must be peeled. Pears with thin, dense skin do not need to be peeled.

“Forest Beauty” is a very good variety of pears for winter harvesting.

Pear slices are poured into a sterilized jar.

The tails of the blackberries are torn off, the berries are thrown into a jar, scattered on top of the pears.

6. Weigh the amount of sugar required for one jar.

If you are rolling several cans at once, take a large saucepan for the syrup.

When rolling up one can, you can get by with a large bowl.

Sugar is mixed with citric acid.

Sometimes exotic lovers add star anise to pear compote.

Fill the jar with boiling water to the level of the hanger and cover with a lid.

To prevent the jar from cracking, boiling liquid is poured in two or three stages with a break of a few seconds.

Additional insurance is a metal plate-stand under the bottom.

Blackberries and pears are heated in boiling water for 15 minutes.

Then the beautiful red water is poured into a bowl with prepared sugar.

The syrup is boiled for 2 minutes at intense boiling.

The boiling syrup is poured into a jar with berries and fruits, covered and quickly rolled up.

Turn the jar of pear-blackberry compote over and cover it with a thick towel.