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The recipe for a delicious pear compote for the winter. Pear compote: cooking tasty and healthy

Pear is considered one of the useful delicacies. The fruits of this tree contain fiber, organic acids, mineral and biologically active substances, as well as many vitamins. Pears have the ability to remove various toxins and heavy metals from the body. Pear blanks for the winter are indispensable in the family diet. Many do not want to harvest pears for the winter, considering them too soft and tender raw materials, but if you know how to cook pear compote for the winter, then the fruits will not soften in syrup and will retain their shape.

The relevance of this recipe is confirmed by the huge number of jars that housewives close from year to year. This wonderful compote of pears for the winter is suitable for both adults and children. Compote has a delicate taste and no less pleasant aroma. It perfectly quenches thirst, refreshes and at the same time has a whole set of vitamins that are not destroyed during the heat treatment of pears.

Required Ingredients:

pears (medium size) - 1000 g;
lemon peel - 1 pc. (2×2 cm);
citric acid - 1 tsp. (calculation for 1 liter of water);
granulated sugar - 350 g;
pure water for syrup - 700 ml.

Pear compote for the winter is a simple recipe:

We need fruits without external defects, dense and unripe. Selected, for the preparation of compote, wash the fruits thoroughly.
We process pears: cut off the stalks, peel, cut in half and remove the seed pods.
Fruits cut into halves should not darken, for this they must be placed for 5 or 10 minutes in a special solution (we dilute a teaspoon citric acid in a liter of cold water, if this is not enough, do more based on this calculation).
We take a jar for compote traditionally for three liters, wash and sterilize with any convenient way, also applies to the metal cover.
At the bottom of the treated container, put a piece of lemon zest and prepared pears, cover with a lid and set aside for now.
Let's start preparing the syrup - bring the water in a saucepan to a boil and dissolve the required amount of granulated sugar in it - the whole procedure will take about 15 minutes. Don't forget to stir constantly.
Remove the pan from the heat and pour the hot syrup into a jar in a thin stream, cover with a lid and wait 5 minutes.
Now you need to sterilize the glass jar filled to the brim for 10-15 minutes.
We roll up pear compote for the winter, insulate the inverted container with compote and wait for natural cooling.

Spicy compote with rum pear

Rum will add piquancy to ordinary pear compote. It is added in a small amount, but even this is enough for the pear drink to acquire a very original taste. Rum pear is a wonderful delicacy for adults, but for young children this type of compote is not suitable because of the proportion of strong alcohol it contains.

Required Ingredients:

pears - 3 kg;
rum - 50 g;
ordinary water - 2 l;
granulated sugar - 1 kg.

How to make pear compote for the winter:

For compote, we choose ripe and strong pears, wash them, remove the peel, cut each into 4 parts, cut out the core with seeds.
We put the peeled slices in any dish with pre-acidified water for several minutes so that the flesh does not darken.
We put a saucepan with two liters of water on a large fire, as soon as it boils, pour a kilogram of granulated sugar into it, stirring constantly, wait for it to dissolve completely.
In the resulting boiling syrup, dip all the chopped fruits and cook until they soften.
We take out the pear slices and arrange them in jars.
We boil the sweet fragrant solution in a saucepan again and add rum this time.
Boiling water should be poured carefully and slowly, otherwise the glass of the jars may crack.
We close the pear compote for the winter and wrap it upside down with any thick blanket, leave it for 24 hours.
Jars with lids must be sterilized in advance.

Pear-apple compote for the winter

Assorted pears and apples are considered traditional for compote. This drink can be given to babies from 7 months. The combination of pear sweetness and apple sourness gives the compote a pleasant and rich taste. A mixture of these fruits ensures the long-term preservation of the workpiece, since assorted pears, together with apples, will not allow the drink to ferment, respectively, the cans will not explode.

Required Ingredients:

ripe pears - 4 pcs.;
fresh apples - 3 pcs.;
spring water - 2 liters;
granulated sugar - 350 grams.

Pear compote for the winter recipe:

Wash all fruits thoroughly in cold water.
We cut each fruit into 4 parts, remove the stalks, small defects (if any) and seed pods.
We sterilize a three-liter jar with a lid (by any available method).
We put the pear-apple mix in the prepared container, the fruit will take about half a jar.
Boil water in a separate saucepan, then pour the chopped fruits in a jar with it, cover with a tin lid and leave to blanch for 20 minutes.
After a certain amount of time, we drain the fragrant water back into the pan to make it more convenient to do this, use a special plastic lid with holes - it will hold the pieces of fruit when draining the water and prevent them from getting enough sleep.
Bring the pear infusion to a boil and pour in the sugar, stirring constantly, wait for all the sugar crystals to dissolve.
As soon as the syrup has become homogeneous, pour it into a jar of pears and apples.
Close with a tin lid, twist, wrap with any thick thing and leave for 1 day. The bank must be turned over.

Pear compote recipe with plums and mint

An easy-to-prepare recipe for this compote will delight anyone with its original taste. The fruit tandem of pears and plums yields not only a healthy, but also a beautifully colored drink. Pears acquire a pinkish color, and their natural sweetness is set off by plum sourness. The addition of mint leaves has a calming effect on the human body and leaves a pleasant feeling of light freshness in the mouth.

Required Ingredients:

pears (juicy varieties) - 2 pieces;
ripe plums - 7 pieces;
mint leaves - 2 grams;
bottled water - 2 liters;
sugar - 250 grams.

Pear compote recipe for the winter:

Fruits and mint should be thoroughly washed in running water. cold water fruits must be firm, ripe and undamaged.
We are engaged in the processing of the main components: we cut the pears into slices and remove all the seeds and the core, we pierce the plums in several places with a toothpick, so they will burst less during heat treatment, you do not need to remove the bones from them.
Set aside the fruit and sterilize the jar and metal lid.
Put mint, plums and chopped pears in a clean container.
Boil water in a separate bowl, as soon as it boils, pour it into a jar to the edge of the neck and cover with a lid, wait 30 minutes.
After a while, pour the fragrant fruit-mint infusion back into the saucepan with the addition of sugar, bring to a boil and wait until the syrup becomes homogeneous, let it gurgle for another 5 minutes and remove from heat.
Pour the mint-fruit mix a second time, also to the edge of the jar, it's not scary if the water overflows a little.
We twist the tin lid with a seaming machine and turn the compote upside down. We wrap it with something dense and thick, for example, with a blanket and let it stand for a day. Then the jar can be removed to any dark place.

If after cooking you still have fruits, then you can cook from them, and, instructions for the manufacture of which we also included in our piggy bank of recipes on the site.

Pear-olive exotic in a jar for the winter

This recipe does not contain sugar, so when choosing fruits, pay attention to the variety of pears, they should be quite juicy and sweet. Despite the original, even exotic compote composition, it has a rather pleasant taste. Olives, like pears, are very useful for the human body: they are rich in vitamins, trace elements, minerals, and also have a beneficial effect on the work of the stomach and intestines. Such a drink can definitely surprise and delight guests. Try our pear compote, the recipe will surprise you.

Required Ingredients:

pear fruits (sweet varieties) - 1 kg;
olives - 8-10 pieces.

What to cook with pears:

We choose strong fruits for compote, without visible damage, wash them thoroughly in cold water, remove the “tails”, cut each into two halves and cut out the core along with the seeds, then cut the pears into small slices (try to make them thinner).
Wash and process the jar, do the same with the tin lid that you will close.
We spread the sliced \u200b\u200bfruits in any deep dish, which can then be put on the stove (for example, an iron basin or a pan).
In a separate saucepan we collect clean water(preferably bottled), put on a big fire and wait for it to boil.
Pour the slices of chopped pears with the resulting boiling water and wait for complete cooling.
As soon as the pear infusion cools down, we put the dishes in which it is located on a small fire and patiently wait for the next boil.
Water with pears "gurgled", remove the container from the heat and leave to cool again. This procedure is recommended to be done 3 more times, that is, there will be a total of 5 times (along with the first two described). We do this in order to gradually draw out the sweetness from the pears, getting a natural syrup.
After the last boil, we pack the hot compote in a jar, you can shift the pears with a long-handled spoon, throw in the olives, and slowly pour the sweet water in a thin stream so that the glass container does not burst from overheating.
We roll up the jar filled to the brim and warm it, after turning it over. After 24 hours, put in a dark cool place.

Some varieties of sweet pears for compote: "Children's", "Lada", "Thumbelina", "Autumn Sweet", "Berezhnaya", "Yeseninskaya", "Vidnaya", "Otradnenskaya", "Oily Sweet", "Summer Duchess".

Pear blanks for the winter contain many useful substances, even though the fruit has been heat treated. The presence of arbutin in fruits provides an antimicrobial effect in diseases of the kidneys and urinary tract. Pear fruit compote strengthens the body's immunity, and also perfectly tones, which is very important in the winter.

Be sure to prepare this drink (photo above). It turns out very fragrant and rich. Compote is prepared quickly, since it does not require sterilization and double filling. This moment greatly facilitates the cooking process itself, and time is saved due to the same.

Ingredients for one 3 liter jar:

3-4 pears,
1 medium or large branch of grapes
three liters of water (it is better to use filtered water, not from the tap),
a glass of granulated sugar (150 grams).

How to make compote:

Wash the jar well, preferably with soda to degrease it. Dry the jar, for this you can simply put it in the sun or send it to the microwave for a minute. Thus, a three-liter jar will go through the sterilization process. Pears cut into large pieces, put them on the bottom of the jar.

Wash the grapes, pick each berry from the branch. Wash and place on top of the pears.

Now add sugar.

Pour water into a saucepan, put on high heat and bring to a boil.

Pour boiling water very carefully so as not to burn yourself and pour directly into the jar. Seal the jar immediately with a metal lid. Leave the compote of pears and grapes to brew at room temperature for a day, and only then transfer it to a dark place for storage.

Compote with pears, honey and orange

An amazing combination of products in a drink energizes for the whole day and quenches thirst well.

Ingredients:

honey - 1 glass;
granulated sugar - 50 g;
lemon juice - 3 tbsp. l.;
cloves - 3 buds;
pears - 10 pcs.;
large oranges - 2 pcs.;
lemon - 1 pc.;
water - 2 liters.

Cooking:

First, prepare the syrup, mix honey, cloves in a saucepan, pour lemon juice, water, add granulated sugar, mix everything, put on a slow fire, bring to a boil.

Before adding sugar, taste the syrup, if it is sweet enough for you, then do not add granulated sugar.

Sort the pears, leaving only dense and undamaged fruits, rinse, peel, cut into two parts, remove the core. Send to cook in syrup for 10 minutes. Peel oranges, divide into slices, transfer to a saucepan with pears, cook for another 10 minutes. Rinse the lemon well under running water, and rub the skin with a hard sponge. Slice thinly into half rings and add to fruit syrup.

Boil the resulting compote for about 10 minutes, pour into a sterilized jar and seal with a lid. Cool naturally, store.

And also try to cook compote from zucchini and cherry plum with pineapple taste, it turns out very unusual.

Compote of pears and apples without sterilization

For those who do not want to process 3 liter jars by sterilization, but really want to roll up a few liters of pear compote for the winter, I recommend using this particular recipe.

Ingredients:

pears - 4 pcs.;
apples - 3 pcs.;
sugar - 1 cup;
water - 2.5 liters.

Cooking:

Wash the jars with the addition baking soda. Rinse the fruits, cut into slices, removing the core and tails. Transfer to banks.

So that the preservation does not explode, it is necessary to choose fruits with a dense peel.

Boil water, pour it into a container with chopped fruits, cover with a lid and after 20 minutes pour the water back into the pan. Add granulated sugar to the pan and cook the syrup over low heat for 5 minutes. Fill 3 liter jars with pear and apple with boiling syrup, roll up the lids, turn over and wrap in a warm thing until cool.

Pear compote and plums for the winter in a 3 liter jar

Have you ever cooked the most fragrant pear compote? If yes, then I propose to improve it a little and add more plums. In addition, I recommend rolling up this kind of drink for the winter and already in winter time years to enjoy its amazing taste. It is not necessary to cook compote on the stove in order for the fruits and berries to remain completely intact. It is enough just to bring water to a boil and pour the fruit in a jar and just roll up the lid tightly. As you can see, there is nothing intricate in the cooking process, so I recommend that you immediately go to the list of ingredients, and only then to the cooking process.

So, prepare the following ingredients:

pears,
plums,
sugar to taste
three liters of filtered water.

How to cook:

In addition to the listed ingredients, you can add a couple of lemon slices to the compote to give it an even more interesting taste. Yes, and sprigs of mint will make their own adjustments, making the drink even better. Some also add thin slices of orange to the compote. I think it would be appropriate too.

So, first of all, wash the pears. Cut them or leave them whole, cutting off only the tails. Pour into a 3 liter jar.

Sort plums, be sure to discard soft and spoiled ones. Wash good berries and put them in a jar without choosing the seeds.

Now add sugar. I add 150 grams of sugar to such a volume of the jar, and the compote comes out sweet to taste. You can safely reduce its amount if you like compotes not sweet, but sweet and sour. Pour the filtered water into a suitable saucepan, put it on the fire, let it boil completely. Now pour boiling water into a jar of plums and pears.

Seal the jar tightly with a lid using a special seaming key for this purpose.

Compote will not immediately become beautiful, usually it changes color no earlier than in a day. It is best to store the drink in the pantry, away from direct sunlight.

Pear compote recipe with mint for the winter

I really like the mint flavor, so I decided to add it to the drink. Everyone was satisfied with the result.

Ingredients:

pears - 1 kg;
sugar - 1 cup;
vanillin and citric acid - on the edge of a knife;
water - 3 l;
mint - 2 sprigs.

I want to offer verified delicious recipes pear compote for the winter in a 3 liter jar without sterilization. Fragrant drink with fruit will please everyone.

Pear compote for the winter: a simple recipe with citric acid

Ingredients for 3 liters:

1.3 kilograms of hard pears;
A glass of sugar;
Coffee spoon of citric acid.

We will close the fruits entirely and with tails.

First, rinse them thoroughly, let the water drain.
Each fruit should be pricked in several places. Then put in sterile jars.
Fill the fruit bottles with boiling water, cover with lids, leave for 20 minutes.
Pour sugar with citric acid into the drained water, boil for a couple of minutes.
Pour hot syrup over warmed fruits.
We roll up the bottles, put them on the lids, wrap them warmly for a day.

We take out the cooled compote to the basement.

Compote of apples and pears

Now I will introduce you to the recipe for making compote from apples and pears.

700 grams of medium-sized apples;
700 grams of large pears;
A glass of sugar with a slide.

Wash fruits thoroughly. Cut apples in half, pears in quarters. We release from the seed box.

We put the prepared fruits in a clean bottle. Fill with boiling water, let stand for half an hour.
We boil the drained water, pour the fruit again.
After half an hour, drain the liquid, add granulated sugar, let it boil for 3 minutes.
Pour the fruits with boiling syrup. We roll up the bottle, put it on the lid, cover it.

We stand until completely cooled. Then we descend into the cellar.

Sweet assortment

Now I will tell you how to close the compote in 3 liter jars of pears and apples.

Prepare:

800 grams of small apples;
400 grams of small pears;
2 cups of sugar;
Liter of water.

Wash fruits well.

We spread the whole fruits in a sterile bottle up to half the volume.
Fill with boiling water to the top. Let stand for half an hour, then drain the liquid.
From the drained liquid with sugar, we prepare the syrup by boiling for several minutes over low heat until the crystals dissolve.
Pour boiling syrup over fruits in jars up to the meniscus, roll up. Turn upside down, cover, let cool.

We store the seaming without sterilization in a cool place.

How to close pear compote with oranges for the winter

There are also recipes for pear compote for the winter for a 3 liter jar without sterilization with oranges and other additives.

Ingredients:

A glass of honey;
3 tablespoons of lemon juice;
3 cloves;
1.4 kilograms of pears;
2 large oranges;
Lemon;
2 liters of water.

Let's prepare a syrup from water with honey, cloves, lemon juice, bringing to a boil.

My pears, peel, cut in half, remove the seeds. Boil halves in syrup for 7 minutes.
We divide the peeled oranges into slices, add to the pears, boil for 5 minutes.
Carefully washed lemon cut into thin half rings, dip in syrup, boil for 7 minutes over low heat.
Pour the boiled pear compote with orange into sterile jars, roll up.

Air cooling. We take the blank in 3 liter jars to the basement.

Pear compote and plums in jars

Necessary:

A kilogram of pears;
A kilogram of plums;
One and a half cups of sugar;
A pinch of citric acid.

We wash ripe, but hard pears, cut into quarters, remove the seed box.

Pour the fruits prepared in this way into three liters of water with citric acid dissolved in it. We stand 5 minutes, strain.
Wash firm, medium-sized plums, divide in half, remove the seeds. Mixing two types of fruit together.
We cook syrup from three liters of water with sugar. We spread the fruits in it, cook at a slow boil until the fruits are soft.
We lay out the finished fruits in sterile jars for a third of the volume. Fill with boiling broth. Close hermetically.

We put on the lid, wrap it warmly, let it cool completely. After that, we take it to storage.

Assorted "Three tastes"

I try to close this compote every year. It turns out very tasty and fragrant. For me this is the best recipe.

It is necessary to prepare for the bottle:

A kilogram of pears;
Half a kilogram of apples;
300 grams of plums;
A glass of granulated sugar.

All fruits should be washed well. Pears and apples can be cut into two or four parts depending on the size. Leave the plums whole.

We spread all the fruits in a prepared bottle interspersed. Fill with boiling water, leave for forty minutes.
Drain the liquid, add sugar, bring to a boil. When the sugar dissolves, pour the fruit with boiling syrup.
We immediately roll up the bottle, turn it upside down, cover it warmly.

We endure the day. Completely cooled compote is taken out to the basement for storage.

Pear compote recipe for the winter

Now I will tell you how you can prepare a delicious compote for the winter from a wild pear.

We will need:

2 kilograms of wild pear;
250 grams of sugar;
2 liters of water.

How to close:

We need to wash the fruits well, cut off the tails.
Rinse a clean bottle with boiling water, put the pears. Fill a glass container with fruit with boiling water, cover with a lid. We insist twenty minutes.
Drain the liquid into a saucepan, bring to a boil and again pour the fruits for twenty minutes.
After we drain the water into a suitable container, add sugar, boil for a minute. Pour pears into ready syrups.
Seal hermetically.

Pear compote with citric acid

This is another simple and quick recipe pear compote, only with the addition of citric acid.

We prepare the following products:

1 kilogram of small pears;
A glass of sugar;
Half a coffee spoon of citric acid;
2.5 liters of water;
5 mint leaves.

We cut the washed fruit into four parts, remove the seeds.

At the bottom of the bottle we put mint leaves, put the prepared fruits. Pour the fruit with boiling water and leave for thirty minutes.
After we drain the water, add sugar and citric acid to it, bring to a boil. Pour the fruits with the resulting syrup.
Roll up with a sterilized lid. We cover the bottle with a warm blanket. After the compote has cooled, we take it out to the basement.

I advise you to watch a video recipe for making pear compote for the winter in a 3 liter jar without sterilization.

I shared my the best recipes pear compote for the winter in a 3 liter jar without sterilization. I think you will like them.

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

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

How to peel fruits

Pears with thin skins are not peeled. If the skin is very thick, you can cut it a little. Another solution to the problem of dense skins is to immerse the fruit in boiling water for a couple of minutes.

Do not rush to get rid of the skin. It, as well as seed pods, can be used to make syrup.

Pears should be cut out the core and stalks. You should know that pears darken quickly, so if you are busy cutting a large number of fruits, it is better to store them in a 0.1% solution of citric acid (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 - some ten to fifteen minutes. Then the fruits are laid out in sterilized jars. Sugar is added to the pear broth, the syrup is brought to a boil and the fruits are poured over it. It remains only to roll up the jars, cool and store in a suitable place for this.

By the way, if you want your compote to be brighter (after all, the pears themselves are rather 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 “cleansed”. Pear compote is also known for its diuretic effect. As a result, washing the kidneys and unloading the circulatory system.

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

Products
for 3 liters of drink
Pears - 7 large
Water - 3 liters
Lemon - half or whole to taste and depending on the sweetness of the pears
Honey - 2 tablespoons
Sugar (preferably brown) - 100 grams
Cinnamon - 1 stick
Additionally, for color, you can add a little currant or plum

How to quickly cook pear compote
1. Pour 1.5 liters of water into the pan.
1. Wash the pears and, without peeling, cut into thin slices.
2. Wash the lemon and cut into slices.
3. Put sugar into boiled water and stir until completely dissolved.
4. Put pears, lemon, cinnamon stick.
5. Boil the compote for 15 minutes after boiling again.
6. Cool the compote by placing the pan in a bowl of ice or ice water.
7. Add 2 tablespoons of honey to cold compote, mix.

Fkusnofakty

- If the pears are very thick skin, it must be removed or immersed in boiling water for two minutes. Cleaning - the skin and seed boxes with vascular bundles (hard fibers running from the tail to the seed box) do not need to be thrown away immediately. It is better to fill them with water and boil for 7 minutes. Next, use the broth to make syrup.

- Color pale pear compote will give a handful of brightly colored berries - raspberries, chokeberries, black currants. If halves of pears are used for compote, you can add a rosehip berry from which the seeds have been removed into the recess from the seed box.

Based on pear compote, you can cook non-alcoholic mulled wine perfectly warm in cold weather. To do this, the drink is prepared with the addition of cinnamon and cloves, consumed hot. Additionally, you can add wine or cognac.

For compote prepared for the winter, small-fruited pear varieties, which can be put in a jar as a whole. When finished, they will original decoration cakes, desserts, ice cream. Particularly good for cooking compotes are the varieties "Memory to PN Yakovlev", "Severyanka", "Svetlyanka", "Skorospelka from Michurinsk". It is important that the sweetest compotes are obtained from summer pear varieties. Such compotes will be the most useful, and the pears in them will retain their volume and shape. If the compote is cooked from autumn varieties, it is important that the fruit lie at room temperature for several days before cooking the compote. When the pear becomes soft when pressed, you can start cooking the compote. Distinguish good pear from the wild one, you can use the thorns on the branches: they are present only on the wild pear.

When preparing compote for the winter, you can add more or less pears, and depending on this, vary the amount of syrup. It depends on what you want more from compote: a drink or pears in syrup.

Fresh pears contain coarse fiber, which can cause indigestion. In thermally processed pears, the structure of the pulp changes, which makes them useful even for dietary nutrition. In compote, the taste and smell of pears is enhanced, the fruits retain their shape, their pulp remains elastic and juicy.

Pear compote retains antimicrobial and bactericidal properties pears The drink is a strong diuretic - it flushes the kidneys and unloads the circulatory system.

- calories pear compote on average 70 kcal / 100 grams. This figure is higher, the more sugar is used in cooking.