Exquisite dessert - canned pears. AT own juice, by the way. Such a pear looks great under chocolate or filled with bright syrup. A dish for those who love desserts and count calories.
You are both a happy owner of a multicooker and good pears? Read how to cook a pear pie in a slow cooker - amazingly tasty, but easy to prepare.
To your attention - a very simple recipe, thanks to which you will learn how to make compote from apples and pears. This delicious refreshing drink will be appreciated by both adults and children.
This gourmet salad lovers of both arugula and pears will surely like it - cheese and pine nuts set off the unexpected combination of their tastes so favorably that it is simply impossible to resist.
simple recipe cottage cheese casserole with pear will help you quickly and without unnecessary troubles to prepare a delicious and healthy dessert for the whole family. It's very easy to prepare - try it!
This unusual salad will delight you with truly summer freshness and original flavor combinations. In addition, the recipe for salad with pear and chicken is very simple - see for yourself! ;)
I make sure that there are always compotes at home. I fill my closet with them! One of the most favorite in our family is pear compote. Delicate, fragrant, with a viscous taste and hard pears inside.
In summer, you need to seize the moment and cook as much as possible. fresh salads. Salad with pear and cheese is an extravaganza in which arugula, pomegranate, nuts also participate. Luxurious, tasty, healthy salad.
Baked pear - very simple, but at the same time original dessert which is not hard to make. The baked pear looks very appetizing and is served with ricotta cheese or cottage cheese.
Pear compote for the winter, prepared according to this recipe, retains the taste of fruits and honey. It's nice to open it in winter. This is good way save the fruit crop. I use compote pears for the filling.
Sweet juicy pear pulp and lemon freshness. Jam has such a taste, the recipe of which I will sign for you. I love pear jam with lemon with pancakes and bread. And mom uses it as a filling.
In the season of a rich harvest for apples and pears, I advise, in addition to habitual recipes conservation, make jam. At the same time, combine both fruits and remember the wonderful taste from childhood.
It is better to pickle not overripe, strong pears, and it is better to pickle them not whole, but cut into several pieces and sprinkled with cinnamon. Read the recipe - you will learn how to pickle pears correctly! ;)
Welded in sugar syrup and dried pears or candied pear - favorite treat many. On cold winter evenings, you can’t imagine better sweetness - a crispy and sweet particle of sunny summer!
I make pear jam from small dense pears. I like it delicate taste on toast with morning coffee. It is cooked simply and does not require additional ingredients, in addition to sugar and vanilla.
Pastila is a sweet from childhood. This natural dessert will do for both children and adults. It is advisable to use pears from the grandmother's garden. Making pasta is easy. See for yourself!
In order to put pears in their own juice for the winter, you only need a pinch citric acid, water and cans. Well, pears, of course! Fruits are best taken unripe, medium in size.
Pear marmalade will appeal not only to those with a sweet tooth, but also to those who watch calories. Pear marmalade is low-calorie, thick and very tasty. Ideal for filling in pastries and tea.
There is a huge pear tree in my dacha, which supplies my family with broken fruits all summer and part of autumn. It is impossible to eat them - there are so many, so I boil everything in thick jam. Yummy!
Pear jam with grapes belongs to the category of delicacies. I know that it is popular in the south of Ukraine. Pears and grapes ripen almost at the same time - combine their flavors by making jam.
Pear jam with lemon is very unusual, unpopular. Putting it on the table, you will surely surprise everyone gathered behind it - no one has tried this for sure :) It is easy to prepare, worth a try.
Pear jam can be cooked different ways. Once I watched how pear jam was made in a small private cafe. The speed of preparation surprised me, and the result - just amazed.
Very tasty and beautiful cake with pears and apples prepared in style Danish cuisine- with the addition of rosemary to the dough and the formation of an appetizing icing crust. Highly good pie, I advise!
Beet salad with pear - very unusual and interesting salad. Firstly, the combination itself is unusual, and secondly, it is prepared from raw beets, which is extremely unusual for us. However, it turns out delicious!
Salad recipe with fried pears and shallots, seasoned honey sauce and walnuts.
If you haven't heard of a dish like Chicken in a Tagine with Pear, then you are incredibly lucky - because you have yet to try it.
A sweet pear cocktail with whiskey flavor is the perfect drink for cold days.
honey pears in puff pastry- this is a miracle of miracles in cooking. Very beautiful and incredible delicious treats to the holiday table! They are prepared quite simply. Meet step by step recipe with photo!
Recipe for pear puree with cardamom, ginger, nutmeg, cinnamon and cloves.
Recipe for bread with grated pears, walnuts, fresh cranberries, lemon zest, cinnamon and nutmeg.
Unusual recipe appetizers of pear, mascarpone cheese and prosciutto.
Very easy to make and very tasty pie! Pears shade chocolate very well and sweet taste test. I cook it very often, my husband loves it!
Pancakes with chicken liver and pear - these are very original pancakes with a very unusual taste. Disperse from the table, as a rule, with great success. Try it!
Pear pies are prepared in exactly the same way as with apples, but they differ significantly in taste - pear pies are sweeter and juicier. Sweet tooth, take note.
Pears cooked until soft in red wine and blackcurrant liqueur, served with syrup and custard.
Recipe for baked pear and cranberry dessert with lemon zest, vanilla extract and gingerbread sprinkles.
Recipe for making bread with grated pears, walnuts, cinnamon and vanilla extract. Unusual bread with pears and nuts will be a highlight on your table.
Recipe for pear cake with hazelnuts and chocolate. This cake is the perfect decoration for your holiday table!
Recipe for a pie stuffed with almonds and canned pear slices.
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. Therefore, if you appreciate simple ways of harvesting pears for the winter, or you like unusual harvesting of garden pears for the winter, I recommend adding the page with “golden recipes” of 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 is to taste and appearance 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 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 tender, sweet pear jam is 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
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.
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, pear is very good in its 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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Pear recipes with photos on the site will delight all lovers of combining pears with vegetables or meat. Pear recipes are not limited to pastries or jams, pear dishes are much more diverse. When preparing pear dishes, the type of fruit must be taken into account. Some varieties are suitable for making desserts, pies, preserves and jams, others - for garnishing meat and fish. There are also universal varieties - pears that can be used in almost any recipe below.
Fruit salad with cookies can be a great addition to breakfast, a vitamin snack or dessert. Thanks to its bright appearance, the dish looks great on the festive table. Recipes fruit salads. You can add berries and oregano to fruits.
chapter: fruit salads
Recipe New Year's salad, in which there is meat satiety, and sourness of pickled mushrooms, and the softness of vegetables with a mayonnaise layer. layered salad collected by a hemisphere in the form of a Christmas decoration. And decorative paths from ripe pomegranate seeds will add
chapter: Meat salads
Jerusalem artichoke (Jerusalem artichoke, tuberous sunflower, earthen pear) is a perennial plant that is becoming increasingly popular. And not in vain! Jerusalem artichoke is simply necessary for diabetics, as thanks to inulin it reduces sugar levels and cholestasis.
chapter: Drying
This chocolate cake with a layer of souffle cream, made from custard with whipped sour cream (or cream) with the addition of gelatin and pear pieces will definitely have its fans. This cake recipe chocolate biscuit goes well
chapter: chocolate cakes
It is better not to dress such a salad with sauce in a salad bowl, but arrange it on portioned plates, put a little sauce on top and let everyone mix the sauce with the salad. So the salad will look prettier, and the dose of sauce can be adjusted in your own way.
chapter: Meat salads
Dry cider, which is used in the recipe for baked pork, gives the meat new taste and becomes the basis for delicious sauce. Before baking, the meat is generously rubbed with a mixture of spices, poured with cider and left to marinate in this form for several hours.
chapter: Pork Recipes
According to this recipe, both pork and turkey are equally good. In my opinion, it turns out more tender and tastier with turkey fillet, especially if it has a little fat on it. Sauce products are easy to experiment with. depending on which fruit
chapter: Turkey dishes
A simple combination of apples and pears in the recipe for this compote for the winter gives a wonderful result. Try to choose the most juicy and aromatic varieties of fruit to make the drink rich. The amount of sugar can be adjusted to your taste, but even
chapter: compotes
The recipe for a pie with pears and chocolate streusel crumbs is extremely simple, but the dish turns out to be very interesting. After all, it is not for nothing that this dessert has become popular in Germany. Thanks to the top chocolate layer, the cake is crispy on the outside and moist.
chapter: pies
Pear compote according to this recipe is concentrated, sweet, so it will need to be diluted with water before use. Compote pears are suitable as a dessert. So, this recipe is a real find for those who want to get a
chapter: compotes
Pear jam with the addition of dogwood turns out tasty, moderately sweet, incredibly fragrant. The recipe is simple, so even someone who does not have skills in creating jam can make jam. winter preparations. All you need to do is follow the advice
chapter: Jam
Delicious, delicate and very fragrant cake with a pear will be a wonderful treat for tea. This homemade baking, thanks to the unusual presentation of the filling in the form of whole pears, will delight the family and guests, and also decorate festive table. Recipe for making a cupcake
chapter: cupcakes
Fruit pancakes are perfect for breakfast, afternoon tea or just a delicious snack. The dough is prepared from a minimum set of products. You can use any fruit you like. Taking advantage of the pan with anti-party coating, fritters
chapter: Fritters and pancakes
Recipe for American pancakes, usually served for breakfast with maple syrup. As an addition - a pear, an apple or any other fruit (chopped banana circles are perfect, especially with honey). You can just pour pancakes
chapter: Pancakes
The basis for a tart with pear and nut nougatin is prepared from shortcrust pastry. While the dough lies in the refrigerator before rolling, the custard is prepared for the filling. The base is baked with custard and pear slices. It turns out very tasty. Races
chapter: french cuisine
Lingonberries are often cooked with apples, but with a pear, for my taste, it turned out even more interesting. Only choose pears of sweet varieties, juicy, but dense enough to preserve pear slices in the jam. Try making this jam. I think in
chapter: Jam
In the recipe for turkey with pears in wine sauce, pay special attention to the choice of wine. Red wine is best taken dry. To wine sauce turned out to be saturated, it must be infused. Therefore, the finished turkey is not served immediately after cooking, but left
chapter: Stew
The recipe for bean cake with berries will leave few indifferent. Beans give an unusual taste to the torus, breadcrumbs and canned berries. Before preparing the dough for the cake, the beans must be boiled in advance until soft and mashed. Berries
