Compote of pears with vanilla. Compote of pears and plums

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:

Boil the amount of water according to the recipe, add granulated sugar and boil until completely dissolved.
Place fruits cut into halves or quarters in boiling syrup. Cook over medium heat for 10 minutes, but keep the pieces intact.
Remove the pears from the pan using a colander and pack into jars up to the shoulders.
Add vanilla and lemon to the boiling mixture, simmer for another 5 minutes and pour over the pears.
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:

To warm the prepared pears, place the fruits in a colander and place them in boiling water for 10 minutes.
Pour spices and barberries into the bottom of the jars, distribute blanched pears.
Boil water for five minutes along with sugar and pour over the fruits.
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.
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:

While the pears are soaking in acidified water, boil the syrup until the sugar is completely dissolved.
Fill steamed jars with aged pear slices and pour in hot syrup.
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 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 (preparation 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.

Pear compote is an amazingly tasty, sweet drink that can be found in many different variations. Pear compote is boiled with the addition of lemon, rum, mint - choose the recipe to your taste. Pears removed from the compote can be a separate dessert. You can also decorate cakes, pastries, and ice cream with canned pears.

How to choose pears
For cooking, you can use different varieties of pears. If the variety is small-fruited, the pears can be preserved whole. Large pears can be cut into halves or smaller.

How to peel fruits

Thin-skinned pears cannot be peeled. If the skin is very thick, you can cut it off a little. Another solution to the problem of thick skin is to immerse the fruit in boiling water for a couple of minutes.

Don't rush to get rid of the skin. It, as well as the seed pods, can be used to make syrup.

Pears should be cored and stalked. You should know that pears quickly darken, so if you are busy cutting a large number of fruits, it is better to store them in a 0.1% citric acid solution (1 g of acid per liter of water) so that they do not darken.

How to cook compote

Pear compote is cooked very easily and quickly - about ten to fifteen minutes. Then the fruits are placed in sterilized jars. Sugar is added to the pear broth, the syrup is brought to a boil and the fruit is poured over it. All that remains is to roll up the jars, cool them and store them in a suitable place.

By the way, if you want your compote to be brighter (after all, the pears themselves are quite pale), you can add a “dye” to the drink - a handful of raspberries or currants.

Beneficial features
Pear compote has pronounced antimicrobial properties, so while you enjoy its pleasant taste, the body is “cleaned”. Pear compote is also known for its diuretic effect. The result is flushing of the kidneys and unloading of the circulatory system.

Calorie content
The calorie content of the pear drink is also low - only 70 kcal. You can reduce calories by replacing sugar with honey.

If properly organized allows you to consume fresh fruit until spring, then pears, as a rule, do not last that long. But preservation of compotes can correct such an unpleasant fact. For this purpose, select only ripe and dense fruits. They should not have rotten parts, broken barrels or other defects. Large fruits can be cut into halves or quarters, removing the seed capsule and stem, while small fruits can be left whole. If the fruit has a very thick skin, it is better to cut it off. You can use a potato peeler for this. It will help remove the “skin” very thinly, preserving all the aromatic pulp.

Peeled pears cannot be stored just like that - they will quickly darken. You need to put them in a bowl of water, acidified with a teaspoon of citric acid. Or you can simply sprinkle the peeled fruits with lemon juice diluted in water - 1 part juice is enough for 4 parts water. However, it is better to provide everything you need in advance and not delay processing - these fruits spoil quite quickly.

The pear itself is a very sweet fruit. Don't go overboard with sugar, just a little is needed. If you like rich compotes, then add more than half the jar of pears, then the taste will be very bright. And for compotes for every day, it is enough to fill one third with fruit.

There is always not enough time for household chores, so you will probably need the simplest recipes on how to make pear compote for the winter. For a three-liter jar you will need 1.4 kilograms of pears, 100 grams of sugar, 3 liters of water, a third of a teaspoon of citric acid.

Wash the pears thoroughly and place them in a saucepan. Cover the fruit completely with water and let it boil. Boil for fifteen minutes over slightly reduced heat, then remove the fruit from the pan and let it cool slightly. Then put them in an already clean, sterilized jar.

Add citric acid and sugar to the water used for cooking. Boil the resulting syrup until the added ingredients are completely dissolved. Pour the hot syrup over the pears you placed in the jar. Roll up the sterilized lid and place it upside down, wrap it in a blanket and wait for it to cool completely. That’s the whole recipe, thanks to which pear compote for the winter will become a constant delicacy for everyone at home.

Pear compote with vanilla is a very original recipe, the highlight of which is its sour-sweet taste and wonderful aroma. This compote can be used as a ready-made drink for the holiday table.

To prepare it for two three-liter jars you need 2 kilograms of pears, 5-6 liters of water, half a kilogram of sugar, 4 grams of citric acid, a third of a teaspoon of vanilla sugar.

Cooking will take you very little time. First, prepare the syrup by mixing the specified amount of regular and vanilla sugar and citric acid in water. Dip whole or chopped pears into the syrup boiling on the stove. Let them boil again, only then reduce the heat. The fruits should boil for about 10–15 minutes. When you pierce them with a fork, they should crackle slightly - this is a sure sign of readiness.

Then remove the blanched fruit from the pan. Place them in jars that are already clean and sterilized. Strain the syrup through a fine sieve or cheesecloth and let it boil again. Pour syrup over fruits in jars and seal them with sterilized lids. You should additionally “boil” the jars in boiling water for 20 minutes. Afterwards, all that remains is to put the jars in a warm place, wrap them in a blanket and look forward to how the guests at your table will enjoy this treat. And don’t forget to make sure that the harvest of these fruits pleases you next year.

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.

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.
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.
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

Container volume, liters	For a couple, minutes	In the oven, minutes	In a saucepan, minutes
0,5	5	10	10
1	8	15	15
1,5	10	20	20
3	15	25	30

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

Wash the fruit well.
Cut out crumpled, rotten places, tear off the petioles.
Place in prepared containers.
Boil water and pour into jars.
Wait for half an hour.
Pour the liquid back into the pan.
Add sugar and cook over low heat.
When the syrup boils, simmer for five minutes and remove from heat.
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

Put the water on fire.
After boiling, add sugar.
Wait for it to dissolve and boil.
While the liquid is boiling, rinse the pears and cut out the cores.
Cut off the lemon peel along with the white layer, cut the pulp into slices.
Place fruit in the bottom of a clean jar.
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

Peel the pears and cut out the core.
Mix lemon juice with sugar, add honey, cloves, water.
Place the pears and place the mixture on the stove.
After boiling, reduce heat and simmer covered for 15 minutes.
Remove the pears with a slotted spoon and place in prepared containers.
Peel the oranges and divide the pulp into slices.
Place in syrup and boil for five minutes.
Remove the orange slices and add to the pears.
Boil the liquid for five minutes.
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

Cut the washed pears into quarters and cut off the seed pods.
Cut each quarter into two pieces.
Separate the grapes from the branches and rinse.
Place prepared fruits in jars and add lemon slices.
Boil the water.
Add sugar, stir until dissolved.
Add acid and stir.
Wait until it boils, pour into containers with fruit.
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

Core and roughly chop the pears.
Rinse the berries and throw away any spoiled ones.
Pour the prepared ingredients with water and put on fire.
Wait until it boils, add cloves, add sugar.
Boil for five to ten minutes.
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

Peel the fruit, remove the seeds, cut into small cubes.
Cover the fruit slices with sugar and leave for 20-30 minutes.
Pour in water and place on the stove.
Cook until boiling, stirring occasionally.
Boil for another seven to eight minutes, remove from heat.
Use a slotted spoon to scoop the fruit into the jars.
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

Slice the pears and remove the seeds.
Sort through the berries and throw away any spoiled ones.
Place pear slices in a clean jar.
Place berries on top.
Gently add sugar.
Boil water and fill the jars with boiling water.
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

Wash and dry the fruit.
Place the pieces into clean jars.
Boil water and pour into a container.
Leave for 20 minutes.
Drain and put on fire.
Add sugar and stir.
Boil for about five minutes after boiling.
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

Cut the pears and remove the seeds.
Place in clean jars.
Wash the berries and add to the pears.
Boil water and pour into containers.
Cover with lids and leave to steep for ten minutes.
Drain the infusion and place on the stove.
After boiling, keep on low heat for two minutes.
Pour the syrup again and leave for ten minutes.
Boil, pour one last time.
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

Rinse the pears with boiling water.
Pour water over the fruit and bring to a boil.
After boiling, simmer, covered, over low heat for 35 minutes.
Add sugar, mix well.
Heat until the sugar grains are completely dissolved.
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

Pour water over dry berries and place on fire.
After boiling, cook over low heat for a quarter of an hour.
Remove the seeds from the pears and cut into slices.
Add to the berries, cook until boiling.
Add sugar and cook for six to eight minutes.
Remove from the stove and leave to steep for an hour.
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

Wash and dry the fruit.
Remove the seeds from the berries, break off the stems of the pears, and cut large fruits in half.
Pour boiling water over the berries for five minutes.
Place prepared fruits in clean jars.
Boil three liters of water and pour into containers.
Leave for at least an hour until completely cooled.
Drain the water, add sugar.
Wait for it to boil, let stand for five minutes.
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

Cut in half and remove seeds from pears.
Add sugar, vanilla and lemon juice to the water.
Once boiling, add the fruit pieces.
Wait until it boils, reduce the heat.
Boil for ten minutes.
Use a slotted spoon to place the pears into containers.
Boil the syrup and pour over the fruit.
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

Peel the washed pears.
Cut in half, cut out the cores.
Place in a clean jar.
Pour water into the bowl, add sugar.
Set the “Multi-cook” or “Stew” mode to 160°C.
Wait for it to boil, pour in the juice, and add the clove buds.
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

Wash the fruit, remove the skin, and remove the seeds.
Cut the pulp into small pieces.
Fill with water, cover with a lid, leaving a small gap, and place on the stove.
Wait until it boils, turn off the burner.
Close the lid tightly and leave for an hour.
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.