Compote from pears

Chococcino cake (1 votes)  
Category Billets
 
Cooking time: 30m
Person: 4-6 servings
Complexity: Average

Cooking process

Compote from pears

Compote from pears - unique winter workpiece 2-in-1. In addition to the delicious and unusual compote with lemon slices and vanilla, we have already prepared a useful fruit dessert of canned pears themselves. This treat will appeal to girls and Weight Watchers, and little kids.

Ingredients for compote of pears:



Ingredients for compote of pears:

pears 4 kilograms.

To prepare the syrup we need:

Lemon acid 1 tablespoon.
Sugar 200 grams per 1 liter of syrup.
Lemon 1 piece.

Inventory:

    Pan capacity of about 5 liters for cooking syrup
    Pan wider diameter for sterilization
    Large bowl
    Kettle
    Kitchen scales or measuring cup
    Skimmer
    Kitchen towel
    Sponge for washing cans
    Dishwashing liquid
    Banks under the seaming
    tin lids
    Keys capping
    Kitchen stove
    Plaid or blanket for warmth

    Preparation of compote of pears:

    Step 1: prepare and blanshiruem pears.

    We prepare and pears blanshiruem
    For solid billet compotes better suited varieties of pears. It is important to pay attention to on the fruit is not damaged and rotting. Fruits are washed under running water. Large pear cut in half, smaller may be preserved entirely, removing only the tail. If we have a large pear halves from the seed pods remove, cut off from both sides. Boil about two liters of water. In a large bowl add up the pear halves and add citric acid. As soon as the water boils, pour boiling water and leave the pears to 10-15 minutes. The time depends on the pears.

    Step 2: Prepare the jars and lids.

    prepare jars and lids
    The preferred use of two- and three-liter jars. They need to be examined carefully to avoid chipping and cracking. On the covers to check the uniformity and density of the adjoining gums. Banks wash with soap and water sponge (very convenient to use a couple of drops of liquid dishwashing detergent) and rinse several times under cold running water. Subject clean jars a little to drain. In a kettle boil water. Gently scalded with boiling water the banks. Caps folded into a small container, pour boiling water and leave.

    Step 3: preparing the syrup and pour them pears.

    We prepare the syrup and pour them pears
    When the pears will stand location 10-15 minutes in the acidified solution, pears gently to avoid damaging the integrity of the fruit with a slotted spoon to shift the prepared jars. Fill jars pears on the "shoulders", this is the place where the bank begins to narrow, and goes into the neck. We are trying to cut pears lay down. We add to each jar for a couple of slices of lemon. The solution, in which the blanched pear, merge into a large pot, which will be syrup. Topped up with water almost to the full. If the exact amount of the pot is not known, you can measure the amount of liquid measuring cup. Add the sugar at the rate of solution 200 g per 1 liter of water. Stir sugar syrup and bring to a boil. Pour boiling syrup pears and immediately cover with lids. Compote is ready for sterilization.

    Step 4: sterilize, and roll up stewed pears.

    sterilize, and roll up stewed pears
    In a wide pan to pour on sterilization 2/3 water. At the bottom of the pan gently lay folded in half a tea towel. Put the pan on the fire. When the water warms up to about 60 degrees Slowly lower it jars with compote. The fluid should reach at least to half of the banks. Bring to a boil and sterilize about 15 minutes. Banks pull out using oven gloves or thick towels, as they are very hot. Set the jars onto a hard, flat surface and roll up the cover using the key. Take the jar through a towel over the bottom and the lid and turn upside down. Carefully look to out of the cover is not leaked to the bank is not a single bubble of air. For warming choose a place without drafts. Rolled banks put the cover down and carefully wrapped. As such, the reserve on compote 2 days. Then the banks to disclose and turn down the bottom. Give the stand another day. Compote ready for storage.

    Step 5: Post stewed pears.

    serve stewed pears
    As with any other conservation, store jars with compote in a cool dry place. Before serving compote strain through a sieve. For refreshment flavor you can add a slice of lemon. Whole pieces of pears on a plate and serve as a separate dessert. You can pour the pears with honey or jam. Such delicacy necessarily have to taste a little gourmets. Bon Appetit!!!!

    Tips to the recipe:

    - - Select for canning ripe juicy pears with elastic and light pulp. It is best to keep their shape.

    - - If the fruits of the silent perespevshie, then you can save the situation by reducing the time blanching to 5 minutes and immediately shift to the banks pears.

    - - Instead of slices of lemon in a compote of pears can add vanilla. Vanilla is added to the syrup, quite a bit.