How delicious and unusual to cook pears for the winter to treat the whole family on frosty days with fragrant and vitamin summer dessert? We have already offered you traditional preparations for the winter from pears:
However, in addition to the usual, slightly boring duchesse jams, marmalade, compotes and jams, I want to prepare pears for the winter interesting recipes. Editorial women's site brings to your attention three delicious options conservation pears.
Pears for the winter: a recipe for pickled pears
Such pickled pears can be used for making salads, vegetable stew and original garnish. They also go well with meat and poultry.
Ingredients:
- 1 kg pears,
- 5 st. spoons of sugar
- 5 st. spoons of 9% vinegar,
- 2 g citric acid,
- 1 cm ginger root
- 0.5 teaspoon ground cinnamon,
- 5 cloves,
- pepper to taste
- 1 liter of water.
Cooking:
- Wash the pears, remove the tails, if the skin is hard, it is better to peel it. Chop the ginger.
- Add to water citric acid and blanch the pears for 3-5 minutes. Then cool in cold water.
- Arrange the pears in prepared sterilized jars.
- Prepare the marinade. To do this, add sugar, spices, vinegar to boiling water and stir until the sugar dissolves.
- Pour the pears with boiling marinade, cover with lids and sterilize the jars for about 15 minutes.
- Roll up the jars, turn them upside down, wrap them in a blanket and leave to cool completely.
Pears for the winter: a recipe for drunken pears
If you don't feel sorry for wine for culinary purposes, try experimenting with an unusual seaming. It is quite possible that these drunken pears for the winter will be the first to leave your stores as your favorite treat.
Ingredients:
- 600 g pears,
- 250 g sugar
- 1 st. a spoonful of lemon juice
- 0.5 teaspoon ground cinnamon,
- 0.5 tsp ground ginger,
- 20 cloves,
- 0.7 l dry white (or semi-sweet) wine,
- 300 ml of water.
Cooking:
- Pour sugar, cinnamon, ginger into the water and boil sugar syrup.
- Wash the pears and scald with boiling water. Stick 3-4 cloves into each pear.
- Dip the pears in the syrup and boil for 10 minutes. Then remove the pan from the heat and leave covered for 3-4 hours.
- Drain the syrup into a bowl. It will no longer be needed in seaming, but you can use it for culinary purposes, for example, to soak a cake.
- Pour wine over pears and add lemon juice. Bring to a boil and simmer for 20 minutes over low heat.
- Transfer the pears to prepared sterilized jars. Pour in boiling wine and roll up.
- Turn the jars upside down, wrap them in a blanket and leave to cool completely. Store pears for the winter in a cool room.
Pears for the winter: assorted jam recipe
A pleasant, tender, fragrant assortment of pears, apples and grapes - why not a treat for a winter tea party?
Ingredients:
- 1 kg pears,
- 1 kg of apples
- 500 g grapes
- 1 lemon
- 2 kg sugar
- 0.3 l of water.
Cooking:
- Remove skins and seeds from pears and apples and cut into small cubes or slices. Squeeze out the juice from the lemon. Sprinkle pears and apples lemon juice so they don't darken.
- Boil the sugar syrup of the desired consistency. Place the grapes in the boiling syrup and cook for 5 minutes. Then add pears and apples and cook for about 1 hour. At the end of cooking, pour in the remaining lemon juice.
- Arrange hot jam in prepared sterilized jars and roll up.
- Turn the jars upside down, wrap them in a blanket and leave to cool completely.
Bon Appetit!
Homemade pear preparations are a highly valuable food product, because most of the nutrients remain in the fruit even after heat treatment.
The proposed recipes allow you to prepare pears for the winter with the most different ways: they are canned, pickled, soaked, dried, they are used to make jam, jams and marmalade, compotes, juices and other drinks are made.
- For the preparation of jams and compotes, choose healthy, very strong fruits at the stage of technical ripeness.
- For jam, marmalade or confiture, ripe and slightly overripe fruits are suitable (remove damaged and overripe places to healthy tissue).
- For drying, you can take healthy pears with some mechanical damage, remove damaged areas and leave the best parts of the fruit for harvesting.
To avoid the sugary-sweet taste of the product, you can do it, and some housewives add citric acid, apples or other sour fruits to sweet pears, for example, you can make this jam:
Pear jam with apple juice
1kg ripe sweet pears
1 kg of sugar
1 glass of apple juice
3-6g citric acid.
Peel the pears, cut into slices and dip in boiling water for 6-7 minutes, then cool.
Prepare apple and sugar syrup.
Dip the pear slices into the syrup, bring to a boil and cook intermittently for 4-5 hours in three doses of 3-5 minutes. 1-2 minutes before the end of cooking, add citric acid to the jam.
Pear jam with cranberries
0.5 kg sweet pears
0.5 kg lingonberries,
0.6-0.7 kg of sugar.
Peel the pears, remove the core and dip in boiling water for 2-4 minutes, cool quickly and cut into slices.
Sort the lingonberries, rinse, pour over with boiling water, cover with sugar.
Boil the berries almost until cooked, at the end of cooking, lower the pear slices.
Pour hot into jars, then cool and seal with lids. Store jam in a cool dark place.
Pear compote for the winter
You will need medium-sized pears (whole, halves or quarters)
For syrup:
1 liter of water
180-200g sugar
1g citric acid
Blanching solution:
1l of water
1g citric acid.
Pears blanch for 10-15 minutes in boiling blanching solution. When the pears become softer, remove them from boiling water and place in cold water.
Arrange pears in jars,
Boil sugar syrup and pour into jars.
Sterilize 3 liter jars about half an hour.
Roll up, turn upside down, cover with a blanket to cool completely.
Pear compote with gooseberries
For a three-liter jar:
2 kg medium sized pears,
0.5 kg of green gooseberries.
Syrup:
10-15 cherry leaves
300g granulated sugar,
1 liter of water.
Prick gooseberries with a toothpick.
Peel the pears, cut in half, remove the seeds, put in a jar, sprinkle with gooseberries.
Boil cherry leaves in water, strain the broth and boil the syrup on it.
Pour hot syrup over fruits, pasteurize for 10-15 minutes, roll up.
Pear-sea buckthorn juice
2kg pears,
1.5 kg of sea buckthorn,
1kg sugar
Peel the pears, remove the core with seeds, cut into 1.5 cm pieces and place in a saucepan,
Top with sea buckthorn and sugar.
Leave at room temperature for 30-35 hours.
Pour the juice into a container, heat to 80-90 degrees.
Pour hot juice into sterilized jars, pasteurize for 12 minutes and roll up the lids.
You can store this juice at room temperature for no more than 2 months.
Pickled pears
1kg medium sized pears.
For marinade:
0.5 l of water,
250g sugar
1 tablespoon of vinegar essence,
3-4 peas of allspice,
3-4 cloves
piece of cinnamon.
Rinse the pears well, cut, remove the core, dip in boiling water for 3-4 minutes, then put in jars.
Boil the marinade and pour over the jars.
Sterilize liter jars for 5-7 minutes, three-liter jars - 12-15 minutes. Roll up lids.
Store homemade preparations in a cool, dark place.
Pickled pears with lingonberries
5 kg medium-sized pears,
1-1.5 kg lingonberries,
10-20 black currant leaves.
For must:
5 liters of chilled boiled water,
5 teaspoons of curdled milk,
1.5 teaspoons of salt.
Rinse pears with stalks and 1-2 leaves well, put in a jug, shifting with blackcurrant leaves and lingonberries. Pour over the wort and keep at room temperature for 10 days, then transfer to a cool place.
Dried pears
Ripe firm pears are about the same size,
Honey syrup for soaking.
Cut healthy ripe pear fruits into slices, remove the core, blanch in boiling water for 2-3 minutes, then quickly transfer to cold water for chilling.
To give pear slices caramel sheen, they need to be soaked in honey syrup for an hour (To prepare honey syrup, dissolve 1 part honey in 2 parts boiling water).
After an hour, dry the pears with a napkin or lay them out on a paper towel to remove excess moisture.
Arrange the pears on a baking sheet on foil or on a baking sheet.
Preheat the oven to 90 degrees, then reduce the fire, place the pears in the oven and dry at a temperature of 60 C for 6-8 hours, turning every hour.
Sun-dried pears are ready to eat when they are brown, elastic, and have a honey-sweet taste and killer aroma. It is best to store such a product in cloth bags.
It is better to store homemade pear preparations in a cool room, especially when it comes to - only in this case their high quality and health benefits will be guaranteed.
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.
We are used to using pears for desserts - in the form of jam or compotes. However, this wonderful fruit can be prepared in different ways. Pears are frozen and dried, canned in own juice, marinate, wet and boil them into a wonderful puree.
Drying is one of the easiest ways to harvest pears for the winter at home. Dried pears contain ascorbic acid and are therefore necessary during the winter beriberi. In addition, they have a pronounced diuretic and fixing effect. Dried pears are good to eat for anyone who has problems with the pancreas. Potassium, which is part of this product, helps with cardiovascular diseases, and iron - with low hemoglobin.
Ripe or slightly unripe fruits with granular and dense pulp are suitable for drying. The pears are washed, cut in half, the core is removed and cut into slices up to 1 cm thick. After that, the pears are laid out in one layer on a baking sheet covered with parchment paper. So that the slices lie separately, without overlapping each other. If you dry pears in the open air, then it is best to do this on a veranda or attic, in conditions of constant ventilation. This drying will take about a week. Don't forget to turn the slices over periodically so they dry evenly.
You can speed up the process by using the oven. To do this, put it in the blowing mode (up to + 45 ° C) and periodically open the door so that excess moisture comes out.
Dried pears are used useful days health snacks. They are added to dairy products and porridge. From such a workpiece, excellent compotes and fillings for baking are obtained. The only condition is to soak the product before use.
How to store dried pears? At room temperature, in a dark place and without excessive moisture. When stored in a cellar (at a temperature below + 10 ° C), as a rule, mold begins to form on them. At least once a month, containers with dried pears must be inspected. If there is a suspicion that the product has begun to deteriorate, it must be dried on a baking sheet in the oven.
Freeze pears
If the volume of the freezer allows you to store a large amount of food, pears can be frozen for the winter. This is a great way to preserve nutrients, as well as save time and effort on preservation.
Ripe, dense fruits of medium size are suitable for freezing. Wash the pears, cut into quarters and hit the core. After that, the fruit should dry a little on a paper towel or cutting board. It is better to freeze pears by placing them in the freezer in separate pieces. After a while, when the fruits freeze, they are put in plastic bags in portions. For example, by measuring the number of pears that will be needed to prepare one compote. Then all the air is removed from the bags, they are hermetically sealed and the workpiece is stored in the freezer at -18°C. Another way to harvest is to sprinkle pear slices with sugar and place in the freezer.
Frozen fruit is a great topping for baking. They turn out very delicious desserts and aromatic drinks. However, the use of frozen pears has its own characteristics. They should not be stored for more than eight months. In addition, defrosted fruits quickly become “mushy”, so if you want to use fruits as a filling, then you need to put them in a cake or pies without defrosting.
Canned pears
Pears canned in their own juice are considered one of the most exquisite desserts. It is delicious on its own, and also very good with various additives, such as chocolate or berry syrup and ice cream.
For preservation, too ripe fruits are not needed. First, the pears are washed and peeled with a thin knife to remove the peel and seeds. Canned fruits can be halves or cut into slices. Pears are tightly packed in pre-sterilized jars, sprinkled with 1 tbsp. a spoonful of granulated sugar (per pound of fruit) and, if desired, cinnamon powder. Then add 1-2 tbsp. spoons of water, cover with lids, and put the jars to sterilize in a pot of water. It is best that the water does not boil, but has a temperature of + 70 ° C. Sterilization of a 0.5 liter jar will take 30 minutes, 1 liter - 40-45 minutes. Then the jars are corked, turned upside down and allowed to cool, covered with a blanket.
Meet to step by step recipe can be on our website.
Pickled pears
Pickling pears for the winter allows you to prepare a product that can then be used as a side dish for meat and poultry dishes. Pickled pears are also good as a fragrant savory snack.
For this method of home harvesting, dense fruits with a thin, delicate skin are suitable. And it is best to opt for less tart pears. As spices that shade the taste of fruits, bay leaves, cloves and peppercorns are used. And if you like spicier food at home, you should put chili peppers in the marinade. The selection of spices and herbs for marinades depends on the desire of the cook. By replacing the ingredients, it is easy to get the finished product with completely different flavors. Therefore, pickling, as a type of preparation, is so popular with many housewives.
Pears are washed, cut into quarters, cleaned of seeds and placed in a bowl or pan with lightly salted water. Then they begin to prepare the marinade: dissolve 300 g of sugar in 1 liter of water and put the pan with the marinade on the fire. When the water boils, add 125 ml to it. table vinegar. After that, the marinade is boiled for another 5 minutes. Spices are placed at the bottom of the sterilized jars, placed inside the pears and the entire contents are poured with hot marinade. Sterilization of 0.5 liter cans takes 10-15 minutes, liter - 20-25 minutes. Then they are sealed with lids and left to cool.
soaked pears
Many people like spice and sharpness soaked products. For such blanks, dense in texture, slightly unripe and medium-sized pears are excellent. The washed fruits are placed in an enamel bowl or a spacious tub with the receptacle down. Fragrant blackcurrant leaves are placed between the layers of fruit. Rye straw spilled with boiled water is also excellent for urinating. Layers of pears are laid with it and everything is covered with such straw from above.
Then prepare the wort for urination: 150 g rye flour or the same amount by weight of ground rye crackers is mixed with 0.5 l of water. Then add another 2 liters of boiled water there. When the liquid has cooled, it must be filtered through cheesecloth and add 1 tablespoon of mustard powder and 1.5-2 tablespoons of salt. Then the wort is added with cooled boiled water to a volume of 10 liters. This solution is poured into pears.
The container is covered with a clean cloth, a wooden circle and oppression is set. The first week, soaked pears should be in the room. And you need to constantly check that there is enough liquid - it should cover the fruits completely. Then the container is transferred to the cellar for permanent storage. The temperature here should not be below 0°C. Soaked pears reached the desired condition after 40 days.
Our website will tell you how to cook fragrant ones yourself.
pear
Probably there is no person who would not like delicate taste jam made from ripe pears. Such a preparation for the winter contains a large supply of trace elements and vitamins. In addition, if people who have problems with the gastrointestinal tract are often not recommended to eat raw pears, then in the form of jam this product will be absolutely safe for them.
In order for pieces of pears to remain in the jam, you need to pick up dense, slightly unripe fruits. First, the pears are washed, peeled and cut into slices. Then, 1 kg of granulated sugar (per 1 kg of pears) is poured into a separate pan, 0.75 liters of water are added and put on fire. When the syrup boils, remove the foam from it. Pear slices are placed in syrup and boiled, stirring, until tender. The jam is ready when the pieces become translucent, and the jam drops do not spread on the saucer.
The finished jam is laid out in clean, dry jars and closed with lids. You can store it at room temperature. The pear has its own flavor. But, nevertheless, in order to diversify the taste of the finished product, lemon zest, rowan berries, sour apples or cinnamon. Small fruits for pear jam can be used whole, leaving even the stalks.
In the video, Natalia Litvinova will talk about a simple recipe for making pear jam with lemon and orange.
Pear puree
Puree, as a preparation for the winter, is made for various reasons. It is convenient to use it as an independent dish, especially in children's and diet food. Mashed potatoes are used as a filling in homemade pies, and are also served in combination with ice cream as a dessert. If the puree is not very sweet, it can become an original addition to hot meat dishes. And another plus: making fruit puree is not a difficult task. And everyone copes with it, even the most inexperienced cooks.
For puree, whole fruits are baked or boiled. For cooking, pears are pre-cleaned from the skin, stalks and seeds. The fruits can be baked whole. In this case, they are cleaned later. Ready fruits are mashed to a smooth puree. To keep the product for a long time, it is laid out in jars, covered with lids and sterilized in a saucepan with water: 0.5 liter jars - 15-20 minutes, 1 liter - 20-25 minutes.
Pears with their unique sweet-sour taste and a huge set of useful elements want to be kept as long as possible. This fruit does not have good keeping quality, so many people choose another storage method - preservation. enjoy the variety and ease of preparation.
Pear in its juice: simple preservation
For blanks from it is better to use solid, not overripe specimens. It is important that they do not have defects, cracks, rotten spots. The fruits contain a lot of malic acid and sugars to store in their own juice. Thanks to this recipe, you will get a full-fledged dessert or you can use pear blanks as a filling or a full-fledged ingredient. Pick 5-6 fruits of medium size. They need 2 tbsp. l. sugar and very little water.
Cooking process:
Attention! If you cut the pears before sterilizing the jars, the flesh will darken. Therefore, either prepare the jars in advance, or sprinkle the slices with lemon juice, which will prevent oxidation.
Pickled pears in marinade
To implement this recipe you will need:
- 1 kg of fruit;
- 1 liter of water;
- by 5 st. l. vinegar 9% and sugar;
- 2 g citric acid;
- spices to taste - it can be cloves, cinnamon, ginger.
Pear in marinade
- Prepare the pear: Wash and remove the stems, but do not peel.
- Do the blanching. To do this, for 3-5 minutes. dip in boiling water in which the acid is dissolved.
- Immediately transfer the pears from hot water to cold. After cooling for 5 min. put the fruits in sterile and dry jars. Recommended capacity - 1 liter. Leave for a while and do the marinade.
- It is prepared on the basis of vinegar, sugar and spices. To do this, boil the ingredients for 1 minute. in boiling water. Stir and fill jars with pears.
- Place unopened jars in boiling water over low heat and soak in it for about 15 minutes. Roll up.
Advice. Pear preparation prepared in this way is good to use for salads, stews, meat dishes or even as a self-sufficient side dish.
How to cook pear jam and compote
For delicious and tender jam quick recipe you will need about 1 kg of fruit, 2 tbsp. l. lemon juice, 2-3 tbsp. l. pectin, 0.5-1 kg of sugar (to taste). How to cook:
- Slice and peel the pears. Mash them with a spoon in a deep plate. The pulp should release juice.
- Add pectin and lemon juice.
- Pour into a saucepan. Bring to a boil over medium heat.
- Pour in the sugar and reduce the heat. Stir the mixture from time to time until it thickens. The way to check is to drip on a saucer and follow. If the pear blank does not spread, it is ready.
- Sterilize the jars at the same time. Pour the jam immediately after readiness. Roll up.
Compote will also please you with a sweet and pleasant taste. For 1 kg of medium-sized fruits, 200 g of sugar, 1 liter of water, 2 g of lemon acid (for one 3-liter jar) will be required. Recipe:
Assorted jam with oranges and apples
Ingredients for 1 liter jam:
- 700 g of pears and apples;
- 1 large orange;
- 200 g of sugar;
- some water;
- 2 g of citric acid.
Cooking method:
Let the jam cook for 30 minutes, remembering to stir. Pour the finished jam into sterile jars, roll up the lids and leave upside down. This jam is a very tasty storehouse of valuable trace elements.
Harvesting pears in syrup: video
This exquisite fruit has a sweet taste, appetizing aroma and many useful substances that you don’t want to part with for a long time. Therefore, culinary specialists use a variety of ways to harvest pears for the winter in order to enjoy their favorite fruit. all year round. Each of them has its own characteristics and the principle of preparation. As a result, pears acquire a refined and unique taste.
The composition of the fragrant fruit includes a large amount of potassium. Therefore, it is useful to eat it for those who have problems with the work of the heart.
Several centuries ago, the pear grew only in the wild. In some countries, its fruits were forbidden to eat without special heat treatment. Long time before use, the fruit was doused with boiling water. Then they began to cook on steam or in water. And when cultivars were bred, the fruit won the hearts of true connoisseurs of the vitamin. Currently, the culture is grown in almost every country that has a temperate climate. Consider the most relevant ways of harvesting pears for the winter, allowing you to save its useful elements.
Timeless traditions of grandmothers - drying
In those days when food was cooked on wood, and there were no glass jars, people tried to somehow prepare fruit for the winter. One of the most simple options- drying. This is the way our grandmothers used a few decades ago. They knew perfectly well how to store pears for the winter and not lose a single valuable vitamin. 
In winter, dried fruits are added to kefir, cottage cheese or oatmeal. They make a vitamin drink and a wonderful filling for pies.
To prepare quality product, choose sufficiently ripe fruits with a granular mass of a dense nature. Sometimes immature versions are also used. When the fruits are harvested, and the hostess knows how to dry pears at home, she performs the following operations:
- thoroughly washes the fruits with running water;
- after complete drying, cut into small slices;
- covers a wide baking sheet with paper;
- on top of it lays out the prepared slices of fruit so that they do not touch each other.
Grandma's method of harvesting pears for the winter is applicable for residents of country houses, since the baking sheet is put up in the attic or veranda. In addition, there must be constant air circulation in the room. The whole process usually takes about 7 days, despite the fact that the fruits should be turned over regularly.
Cooking dried fruits in the oven
A modern approach to business makes it possible to speed up the process without adversely affecting the fruit. A wonderful way is to dry pears in an electric oven. To do this, prepared fruits are laid out on a baking sheet in one level. Then it is sent to a cabinet heated to 60 degrees. When about 2 hours have passed, the temperature is raised to 80°C. Fruits remain in it for about another 20 hours.
Every 30 minutes, turn the fruit over so that it dries thoroughly.
Profitable time savings – electric dryer
Recently, enterprising housewives have begun to widely use modern machines for harvesting fruits for the winter. Drying pears in an electric dryer begins with preparing the device for operation. First, it is collected according to the instructions, and then the fruits are dealt with:
- select high-quality specimens;
- thoroughly washed under the tap;
- wipe each fruit with a paper towel;
- cut into equal pieces
- neatly folded into the capacity of the unit;
- start the dryer at 15 or 19 hours.
Thanks to simple recipe, dried pear retains its beneficial elements, aroma and excellent taste qualities. 
Finished fruits are neatly folded into glass jars, corked with nylon caps, and then placed in a safe place. Ideally, it should be as dry as possible, well ventilated and preferably dark.
Dried pears are actively used to make vitamin drinks and jelly. The fruit is added to pie fillings, put into oatmeal in the morning, and chewed raw instead of sweets.
The perfect delicacy of all time - sun-dried pears
On winter evenings, when it’s terribly cold and dark outside, you really want to eat something tasty. Maybe candy? But this is not always helpful. Wise housewives think about it in advance. They cook dried pears at home, which can easily replace any sweetness. In addition, they are an exclusively natural product.
The fruits prepared in this way can be used as a decoration for a cake, a filling for a pie and an original natural dessert.
The technology for preparing dried pears consists of simple operations.
Ripe fruits are thoroughly washed under running water and cut in half. Next, the bones and core are removed. The stalk is left so that it is convenient to eat such a dessert in winter. With a sharp knife, several punctures are made in the fruit. As a result, they become much juicier. Then the fruits are put in a deep container, covered with sugar and kept for about 30 hours. 
The next step is to pour the juice into a saucepan and bring to a boil. Then the fruits are laid out there and boiled for about 10 minutes. During this time, they are well saturated with fragrant syrup. Ready pears are transferred to a colander. When the juice has drained, transfer to a bowl to cool. 
Then they place an electric dryer on the pallet, set the temperature to 60 degrees and start the unit. The time required for drying depends on the variety and size of the pear. 
For example, large specimens are dried for approximately 15 hours. At the same time, the unit is periodically turned off until it cools completely, so that the fruits absorb sugar and acquire an appetizing appearance.
Simple ways to process pears at home
Experienced chefs know many different options for preparing these fragrant fruits for the winter. Someone dried them, someone likes dried pear fruits, and some canned them, marinated, made or jam. In addition, the fruit is wonderfully combined with such products:
- berries;
- citruses;
- Rowan;
- ginger;
- Carnation;
- cardamom.
One way to process pears at home is to cook delicious jam. To do this, take the following ingredients:
- ripe pears (2 kg);
- sugar (1 cup);
- (half);
- water.
In a deep container, sugar syrup is first prepared. Then sliced pears and slices of lemon along with the peel are laid out there. When the mixture boils, remove it from the heat and cover with a clean towel. A day later, the jam is again brought to a boil and set aside. This operation is done 4 or 6 times, depending on the desired result. 
Recently, it has become fashionable to store summer fruits in the freezer, so that later they can be served as fragrant dessert. Is it possible to freeze pears for the winter without losing the nutrients of the fruit. Practice shows that this is worthwhile. After all, this way you can save precious time, which is always not enough.
For freezing, choose fairly ripe fruits of medium size. They should have firm flesh. First, the pears are washed, then cut, core removed and dried on paper towels. Then the pieces are stacked on a cutting board, placed in the freezer. When they have hardened, they are placed in plastic bags and stored at -18°C. 
The product is used for making compotes and as a fragrant filling for pies or cakes. There is nothing tastier natural products when there is snow outside and a cold wind blows.
Candied pear - video
