Pears For The Winter

Pears can be pickled with vinegar, rolled whole with sugar, boiled in slices with orange or poppy seeds.

Pears can be pickled with vinegar, rolled whole with sugar, boiled in slices with orange or poppy seeds. They are good in the form of an independent dessert, in the filling of pastries or as a side dish for meat. In winter, such a fragrant delicacy will remind you of a hot summer and delight you with its taste.

We offer a selection of 9 simple recipes for making pears for the winter.

1. Pear jam

 

For jam, use any pears, but it will turn out to be the most fragrant from the Amur pear variety.

Ingredients:

4 kg of pears; 2 kg of sugar; 3 g vanillin; 1 tsp ground cinnamon; 1 tsp citric acid.

Peel the washed pears from the seeds, cut into pieces and punch with a blender. Pour the pear puree into a saucepan, add the rest of the ingredients and mix. Bring to a boil and simmer over low heat, stirring occasionally, for 40 minutes. Pour the finished jam into sterilized jars and roll up with scalded lids. Store in a cool place.

2. Rolling pears for the winter

 

Pieces of pear can be rolled up for the winter with grape leaves, which will give a special aroma and slight astringency. Such pears are a ready-to-eat dessert.

You will need (for a half-liter jar):

3 medium pears; 3 leaves of grapes; 100 g of sugar; 250 ml of water.

Rinse ripe soft pears, peel and cut into large pieces. Put the washed grape leaves on the bottom of the sterilized jar, fold the pieces of pears tightly. Make a syrup of water and sugar by boiling for a few minutes. Fill the pears with syrup to the top, roll up, turn upside down. Wrap with a blanket and leave to cool. Then store in a dark cool place.

3. Pear compote with cinnamon for the winter

 

Homemade compote of summer pears will delight everyone in winter! And whole fruits will go for dessert - with cream or ice cream. Add lemon juice and cinnamon stick to pears. You can, of course, use ground cinnamon, but then the compote will be cloudy.

Ingredients for compote (yield - 2 cans of 1.5 l):

1 kg of pears; 2 liters of water; 160 g of sugar; lemon; cinnamon stick.

Sterilize jars and lids. Make syrup from water and sugar. Wash the pears. Put half a cinnamon stick in the bottom of the jars. Place the pears in jars up to their shoulders and pour over the hot syrup. Leave covered for 10 minutes. Then pour the syrup into a saucepan, bring to a boil again and pour over the pears. After 10 minutes, repeat everything again, but this time add lemon juice to the jar before pouring the boiling syrup. The syrup should be filled to the very top of the jar, if it is not enough, add boiling water. Roll up the compote and cool. Store in a cool place.

4. Green pear jam slices

 

From dense and unripe pears you can cook delicious jam! Such slices will not boil soft, keep their shape and look very cool in dessert.

Green Pear Jam Ingredients:

1 kg of pears; 1 kg of sugar; 200 ml of water.

Cut the washed pears into slices, remove the seed boxes. Place in a saucepan, cover with water and bring to a boil. Boil for 5 minutes, then drain the broth. Pour sugar into the broth and boil with syrup. Then pour the syrup over the pears, bring to a boil and simmer over low heat, stirring occasionally for 30 minutes. Cool the jam in a saucepan and after 6-7 hours boil again for 15-20 minutes. The pears should become translucent but remain whole. If necessary, repeat the procedure - cool and boil again. Pour hot pear jam into sterilized jars and roll up with clean lids. Cool at room temperature, then store in a dark, cool place.

5. Pear jam with orange

 

Prepare healthy ripe fruits, sterilize jars. Add the orange to the peeled pears. To taste, this miracle jam resembles pear candy, and it looks like summer!

For jam you will need:

1 kg of pears; 1 medium orange; 500 g sugar.

Rinse the fruit, and pour boiling water over the orange. Cut apples and orange into slices, select seeds. Put in a saucepan with a thick bottom, sprinkle with sugar, mix with a spatula and leave for 20 minutes. Then put on a slow fire, bring to a boil and cook for 10 minutes. Cool completely, then boil again for 10 minutes. Pour hot jam into jars and roll up. Leave warm until cool, then carry to the cellar.

6. Pear jam with poppy seeds

 

Add cinnamon, cardamom and poppy seeds to ripe pears! We get an original, incredibly fragrant jam with melting pear pieces.

Ingredients:

1 kg of pears; 250 g sugar; a small cinnamon stick; 3 cardamom seeds; lemon; 2 tbsp. l. poppy.

Wash the pears, pour the poppy seeds with boiling water and put them in a strainer. Put sliced ​​pears without seeds into a saucepan, add sugar, crushed cardamom seeds, poppy seeds, freshly squeezed lemon juice, cinnamon. Stir and leave for 30 minutes. After half an hour, bring to a boil over medium heat, then simmer for 15 minutes over low heat. Choose a cinnamon stick and pour into sterilized jars. Screw on sterilized lids and cool at room temperature. Then store in a dark cool place.

7. Strudel stuffed with canned pears

 

From ripe pears, you can prepare the filling for baking for future use. To do this, boil the syrup from 250 ml of water and 100 g of sugar and fill it with pear halves in a sterilized 3-liter jar (or three liter jars). After 20 minutes, drain the syrup, boil again and pour over the pears. Seal with sterilized lids, cool, then store refrigerated. Use canned pears in this way for stuffing pie, buns or strudel.

Pear Strudel Ingredients:

200 g of ready-made puff yeast dough (one sheet); 2-3 canned pears; 40 g butter; egg; 1/2 tsp. ground cinnamon and nutmeg.

Defrost the dough on a floured surface. Then roll out thinly (thickness - 2 ml). Finely chop the pears, mix with cinnamon and nutmeg. Lubricate the dough with melted butter and distribute the pears, stepping back from each edge by 2 cm. Roll the dough into a roll, pinch the edges. Make a few cuts on top. Brush with beaten egg. Bake in a preheated oven at 180 degrees for 15 minutes.

8. Pear jam in the oven

 

To make pear jam in the oven, you will need a deep baking sheet, sugar, water, vanillin and half an hour of time.

Ingredients:

2 kg of pears; 1.5 kg of sugar; half a glass of water; half a spoonful of vanillin.

Peel the washed pears, cut out the seed box and cut into equal pieces. Put in a deep baking sheet, sprinkle with sugar and vanilla, mix. Fill with water and stir again. Put for half an hour in an oven preheated to 200 degrees. Pour hot slices of pears with syrup into sterilized jars and roll up. Cool and put in the cellar.

9. Pickled pears

Use pickled pears for baking and desserts, as a side dish for meat dishes.

Ingredients:

1 kg of small pears; 350 g brown sugar; 4 cloves; 250 ml white wine vinegar; juice of half a medium lemon; 4-5 black peppercorns; cinnamon stick.

Peel the pears with a vegetable peeler. The stalks can be saved. Soak the pears in cold water while you prepare the marinade. Pour vinegar into a large saucepan, add sugar, put cinnamon, broken into several pieces, cloves, pepper, sliced ​​​​lemon. Bring to a boil, add the pears thrown into a colander and boil for 10 minutes. Then put the pears in sterilized jars with a slotted spoon, cook the marinade for another 10 minutes, pour the fruit in the jars. Roll up and put for 30 days in a dark place.