When the first garden pears ripen, this inevitably means that summer is coming to an end and you need to have time to do delicious preparations from a pear for the winter to keep a piece of summer and enjoy delicious desserts in winter. Recipes for pear preparations for the winter are striking in their diversity, and in this article I will try to show you that classic pear preparations like five-minute jam or pears in syrup are far from all that can be prepared from pears for the winter.
Almost all preparations for the winter are made from pears without sterilization, which greatly simplifies the preservation of pears in general. So if you value simple ways pear blanks for the winter, or you like unusual garden pear blanks for the winter - I recommend adding the page with “golden recipes” from pears for the winter to your bookmarks.
All homemade pear preparations presented on the site are prepared by me personally, and are accompanied by a detailed description of the process and high-quality photographs. Therefore, if you are looking for what to cook from pears, and you want proven recipes for pear blanks without sterilization, you have come to the right page. My collection of pear blanks for the winter will be replenished every year, and if you have your favorite and proven recipes for pear blanks, please write in the comments.
Pears in syrup for the winter
Pears in syrup for the winter are a cross between pear compote and jam. I really liked the result, and I immediately set myself a plan to close a few more of these jars. A big plus is that such pears are prepared in syrup for the winter without sterilization, so the process itself is short and not at all tiring. I like this recipe more than jam - there is less work with it, and tender pear slices in syrup for the winter are loved by all my household, without exception. See how to cook.
Pear jam with white vermouth
Pear jam for the winter with white vermouth is a real delicacy for gourmets with a sweet tooth, which can be served with cheeses, desserts, or used as a filling for gourmet pastries. Pear jam with white vermouth can be an original and desirable gift for your dear people for the New Year and Christmas holidays. Are you intrigued? Recipe with photo.
Pear jam for the winter with poppy seeds
If you like non-standard and unusual sweet blanks, then my today's recipe deserves your attention. The recipe for pear jam with poppy seeds is not complicated, and is prepared in one go. And at the exit we get branded pear jam for the winter, which in taste and appearance is more like a gourmet dessert. Small pear pieces are boiled to transparency, the syrup thickens and is saturated with the seductive aroma of star anise, and poppy seeds retain their hardness and soar as a contrast interspersed without settling to the bottom. Recipe with photo.
Pear compote for the winter with dogwood
The idea is very simple, but very effective: if you don’t know how to close pear compote for the winter so that it sparkles with bright colors (not only externally, but also in content) - add dogwood to it. And you will get a very tasty and appetizing drink that will appeal to both adults and children. Pear compote for the winter is a simple recipe, and at the same time very affordable. See recipe with photo.
Pear compote for the winter with grapes
This week I was just closing pear compote for the winter with grapes and was very pleased with the result. Firstly, I liked the taste of such a compote: the sweetness of pears was successfully complemented by the unobtrusive tartness of grapes. Secondly, such a drink has an appetizing appearance and a beautiful color (depending on the grape variety, it can be pale pink or rich, almost ruby). Well, and thirdly, the recipe for pear compote for the winter with grapes is very simple, it is easy and quick to prepare. Recipe with photo.
Pear jam with lemon in a pan
I have several in my cookbook. good recipes pear jam in slices, but, in addition to the traditional proven ones, I decided to cook a new one - fried pear jam with lemon. Why fried? Yes, because it is prepared in a not quite familiar way - in a frying pan. That is, you do not cook it for a painfully long time, but quickly fry it in a pan. It turns out very delicious jam from pears in just half an hour. See recipe with photo.
Pear jam with orange
Very soft, sweet pear jam good on its own, and even more so in the company of an orange, which gives it a special charm. Try to prepare such a dessert for the winter, while the autumn pear season is in full swing, you will not regret it, I promise! How to cook pear jam with orange, you can see.
Pear jam with lemon "Delicacy for angels"
Someone is crazy about apples, someone prefers pears, and I love both. But if we are not talking about fresh fruits, but about jam, then I will rather choose pear - it seems to me that it is brighter and more interesting. And if you add lemon to the pears, you get a fabulous dessert in general! How to make pear jam with lemon, see.
Pear-apple jam with orange "Fruit mix"
It turned out very tender, unsweetened jam, appetizing, with an unusual, but pleasant and bright taste. Pear-apple jam is cooked quickly and without hassle, so you don’t have to worry that something will not work out. Stock up on fruit and hurry to the kitchen to cook! How to cook pear-apple jam with orange "Fruit mix", you can see
Fragrant, especially juicy, sweet pears will not leave anyone indifferent. But unlike our native apple gardeners, they don't store well. Therefore, all our efforts should be directed to the preservation of fruits through conservation.
We harvest from trees and send according to recipes for preservation.
Like most fruits, the pear is very good in own juice.
We will need: 1 kg of fruit, 1 glass of water, 100 g of granulated sugar (sweet teeth can increase the amount), 4 grams of citric acid.
We select ripe pears. Having cut off not very good places, cut in half, removing the core with bones. We put processed fruits in pre-prepared sterilized jars. Sprinkle with sugar and, adding the required amount of water with citric acid, send it to a cool place for 2-3 hours so that the fruits release juice.
After that, close the lids (do not roll up) and send to pasteurize: half-liter jars for 15 minutes, liter - 20. Next, roll up, turn over, wait for complete cooling, send for storage.
yummy compote
For syrup you need: for 1 liter of water, 250 g of sugar, citric acid no more than 1 gram.
For this recipe, it is necessary to select hard pears, which we also cut, take out the bones with the core. Having prepared the fruits, we dip them in acidified water so that the pears do not darken. Prepare the syrup with water and sugar, bringing to a boil. We fill the prepared jar with fruits, fill it with hot syrup. Cover with a lid, pasteurize for 25 minutes, then roll up the lid, turn over.
For a variety of taste and color, you can add other fruits when preparing compote. The following combinations of pears with apricots and apples are considered the most successful - in a ratio of 3: 2: 1; with plums, mountain ash - 3:2:2. Summer pears are good with raspberries - 4: 2, and gooseberries, cherries. - 3:1:1.
pickled pears
Ingredients for the marinade: 0.5 l of water, 250 g of granulated sugar, 5-6 peas of allspice and cloves, 100 ml of 9% vinegar.
We prepare the marinade, for this we add sand, spices to boiling water, cook, stirring for about five minutes until the sugar is completely dissolved. When finished, add vinegar. Prepared slices, sprinkled with lemon juice so as not to darken, put in jars and pour the finished marinade. Pasteurize for about 10-15 minutes.
pear puree
We cut ripe juicy fruits, put them in enameled cooking utensils. You can add water 50 ml per 1 kg, if the pears are very ripe, then this is not necessary. Boil (time depends on the variety) in its own juice until soft. Remove from heat, using a blender, beat until smooth or just grind through a colander.
We add a little citric acid to the resulting mass, it is a preservative for the pear and does not allow bacteria to multiply. Put it on the fire again, bring to a boil, simmer for another 3-5 minutes. Having laid out in sterilized jars, we order. Turn over, wrap, leave to cool.
Juice with pulp
Ingredients for preparation: 700 g pear puree, 300 ml sugar syrup.
We clean the fruits, cut out the core, remove from the seeds and tails. Cut into slices, send to the cooking container. For 1 kg of fruits, adding 400 ml of water, cook for about 15 minutes over low heat. Grind the boiled pears with a meat grinder, passing twice through a fine grate. We prepare the syrup - the proportions of water and sand are 1: 1. To the scrolled puree, adding syrup, continue to cook for 5 minutes over low heat.
But that's not all. Remove from heat, pass through a sieve twice. Again on the fire, bring to a boil, pour the juice into sterilized heated jars. We cover with lids, pasteurize small jars for 10 minutes, liter -12, 3-liter 25. And, finally, roll up, turn over, cool.
Now I want to offer recipes that do not require preservation for the winter. As they say - from the tree immediately to the table.
Pears with celery
Required: 200 g celery root, 2 large fruits, 0.5 cups of sour cream, 50-100 g of nuts, granulated sugar to taste.
Three peeled root celery on a fine grater, and pears on a coarse grater. We put it in a bowl, mix everything, season with sour cream with granulated sugar (the main thing is not to overdo it), sprinkle with pre-chopped nuts on top. We send to the table.
Pears with cheese
We cut the fruits with cheese into thin slices, season with mayonnaise. Garnish with lettuce leaves and sweet pepper slices.
pear pudding
Need following products: 500 g pears, half a liter of milk, 1 cup sifted semolina, 2 eggs, 50 g margarine, 100 g granulated sugar (adjustable to taste), 2 tbsp. tablespoons of peeled nuts, pitted raisins, salt to taste.
We cook the usual semolina in milk, refrigerate. Then gradually add margarine to the porridge (it tastes better with butter), yolks, raisins, chopped nuts, whipped proteins, salt, mix everything well. In a baking dish, lay out the resulting mass in layers, then a layer of finely chopped pears, so we alternate several more times (the last top layer is pears). We put in a preheated oven, baking until fully cooked over medium heat.
Baked pears are as tasty as apples
We stuff the pear with chopped nuts, having previously cleaned it from the core. Drop a little honey on this yummy, send it to bake in the oven. Waiting, swallowing saliva.
Here interesting video. Dried pears.
Bon appetit everyone!
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Harvesting pears is not a very simple, but not a complicated procedure. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. With cooking delicious treats everyone can handle it. You can prepare fruits in different ways: preserve in pieces, pickle, twist pears in sugar syrup whole, cook mashed potatoes, syrup, compote, they can be dried. In preparations, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, mountain ash. It would be appropriate to use spices. When canning pears, you can experiment and add ginger, cardamom or cloves. Candied fruits, jam, marmalade from pears prepared for the future will be useful for baking, and sweet jam and marshmallow for tea.
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You can't confuse the taste of a pear with anything. She is a real symbol of midsummer. And so many are trying to prepare these wonderful fruits for the winter. If you do it right, you can save up to 90% of vitamins and useful substances contained in fruits. And in winter to please relatives and friends fragrant dishes and drinks.
Sometimes, turning pages of recipes, we focus on the photo, and eat the image with our eyes. I want to do it exactly as shown, but ... following the recipes and trying, sometimes we notice that the photo and the real dessert are very different from each other. It's not all about the proportions. Of course, you still need to fill your hand (as they say) And there is nothing wrong with the fact that not all pear desserts are obtained the first time.
Believe me, there is not a single high-ranking master on earth who could ideally create a masterpiece with the first wave of his hand. Yes, and many of the desserts in the photo are subjected to the brush of the editor and with the help of Photoshop they become tastier and juicier. Therefore, do not be upset in advance that something did not work out.
One of the capricious dessert recipes is a pear in sugar. These fruits vary in variety, softness and taste, and not all stores can clearly identify the variety indicated on the price tag and correlate it with the recipe. In our dessert recipe, we will speak in simple language.
To create the sugar pear dessert, we need a hard pear. You can take a transparent color round or dark green oblong. The variety should not be soft.
We put cinnamon, vanillin crystals, citric acid and sugar on the table next to us. If desired, you can use brown sugar for a more exotic flavor.
Carefully and diligently evenly cut the pear into 2 parts so that you get cups - boats. Use a sharp knife to remove the pear flesh from the skin so that you are left with two empty fruit cups. Finely chop the pulp or rub it on a grater, add sugar, cinnamon, vanillin and citric acid and, with the help dessert spoon fill the empty peel. Beautifully arrange almost ready pears on a baking sheet and place in a heated oven. 150-170C will be just right. The pear will brown, the sugar inside it will boil, turning into a light caramel, and you will get a pleasant sweet and sour dessert.
After the pear is ready, keep it warm for a little more. It must cool gradually, or the fruit will wrinkle and be ugly. If, nevertheless, this happened, it is better to fill the vacant place in the peel with an additional portion of the pulp. It won't hurt. By the way, you will have more pulp than vases, because you will not be able to tightly compact all the additions into a pear.
After standing in the refrigerator, your dessert will become even tastier, and if you sprinkle it with powdered sugar, it will turn out as in the photo, or maybe even better.
Sponge cake with pears
If you want to captivate your guests with a light pear cool dessert. It is very easy to make it. Don't stand by the stove for hours to bake biscuit cakes. In any grocery store, you can find quite good and even blanks at an affordable price. Some types of cakes are sold in one thick layer. To make it more convenient to disconnect them from each other along the marked lines, take a regular thread and run it along the cake so that it cuts into the markup and easily separates the cakes.
The layers between the cakes can be filled with raspberry jam or syrup mixed with condensed milk or cream. Cowberries are very good, as well as raisins and cinnamon (but without cream).
And the upper part is left for decoration with pear slices. So that the dessert and its appearance are not spoiled, it is best to boil the fruit pieces in honey or sugar syrup. To do this, take a saucepan, pour half a glass of sugar or ¼ of honey into it and add water so that the mass does not seem too liquid, about an index finger from the bottom of the saucepan. Bring to a boil and thicken and pour the peeled pear into the contents.
Thoroughly mix the pieces, bring to a boil again, stir for literally three minutes and remove from heat. If we make the filling in sugar, then it would be better if we put it on the cake right away, since sugar tends to harden when room temperature into caramel. In the case of honey, you can wait 10-15 minutes to avoid accidental burns. Dessert is best served cold. It looks very appetizing and is accompanied by a sweet pear aroma.
Dough pear
Of course, for those who like to achieve a masterpiece, standing at the stove on their own, there is an interesting and insidious recipe called “pear” in stock and it needs to be baked.
For cooking:
- Margarine confectionery 200g
- Yogurt or yogurt 200g
- Soda ½ tsp
- Citric acid on the tip of a teaspoon
- Flour 3 cups
Stir lemon acid, melted margarine into yogurt and add flour. The dough should turn out like soft plasticine. From this dessert dough we can fashion whatever we want, including a pear.
To improve the treat, take the filling. It can contain anything: pear pieces, nuts, raisins, lighter cookies, chocolate. For convenience, roll out small cakes in the form of a drop. Feel free to put on one filling with a pea and cover with another layer, carefully warming the edges, and then rolling the resulting shape into a pear. After baking, such pears can be rolled in colored sugar.
It is best to cool the dessert, otherwise you risk burning your guests, because everything you put inside will also be hot and will keep the temperature a little longer than the surface of this sugary dessert.
As far back as 3 thousand years BC, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.
Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.
The healing properties of the pear were used by the Sumerian doctors.
Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.
Pear juice is an excellent remedy for strengthening capillaries.
Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.
Subtleties of cooking
- Jam pears should be ripe, but not soft. From green pears the jam turns out raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
- In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
- The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
- So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
- Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
- If the pears are sweet, then sugar can be taken half as much as for cooking. apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.
Pear jam: the first recipe
Ingredients:
- pears - 1 kg;
- sugar - 1.2 kg;
- pear broth - 2 tbsp.
Cooking method
- Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
- Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
- Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
- Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
- Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.
Pear jam: recipe two
Ingredients:
- pears - 1 kg;
- sugar - 1-1.2 kg.
Cooking method
- For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
- Cut the fruit in half, cut out the core. Cut the pears into cubes.
- Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
- Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
- Remove the basin from the stove, cool the jam for 8 hours.
- Put back on the fire and cook for another 35 minutes.
- Wash and dry the jars.
- Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.
Pear jam: recipe three
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 3/4 st.;
- citrus (lemon, orange or tangerine) dried peels - to taste.
Cooking method
- Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
- Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
- Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
- At the end of cooking, add dried citrus peels.
- Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.
Pear jam with lemon
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 1 tbsp.;
- lemon - 1 pc.
Cooking method
- Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
- Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
- Pour sugar into the pan, add lemon juice. Boil the syrup.
- Fill them with pears. Insist 2 hours.
- Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
- Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.
Quick pear jam
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 1 tbsp.
Cooking method
- Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
- Place the prepared pears in a bowl.
- Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
- Bring to a boil. Cook over moderate heat in one step until tender.
- When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.
Pear jam with orange
Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 2/3 st.;
- orange - 0.5 pcs.
Cooking method
- Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
- Put sugar in a saucepan, pour water. Boil the syrup.
- Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
- Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
- Put it on the fire again and cook for 5 minutes from the moment of boiling.
- Again insist for 8-10 hours. Repeat this procedure one more time.
- Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
- Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
- Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.
Helpful information
After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.
To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water, and the skin is smeared with cream.
