A simple recipe for apple and pear compote for the winter
After the end of summer, people are nostalgic for those fragrant fruits that the garden gave throughout the season. Therefore, the hostesses devote their free time to harvesting for the winter. In addition to jam, the emphasis is on making canned fruits. How fragrant is the pear and apple compote, which will remind you of summer, will give you a lot of pleasant minutes and fill the body with useful elements.
Cooking features
There are several options for preparing compotes for the winter. Some housewives approach the blanks meticulously, repeatedly pouring fruit and sterilizing the jars.
Others cook simply, without undue effort. The general rules for cooking include:
- careful sorting of pears and apples, with a selection of whole, no damage, wormholes, rot;
- selection of fruits dense in consistency;
- washing fruit before placing it in a container;
- preparation of cans with their rinsing in hot water with the addition of baking soda and sterilization over steam or in the oven;
- selection of covers for rolling compote without scratches and dents, with tight elastic bands.
A properly prepared fruit drink will not only quench your thirst, but also give you a piece of summer. The fruits of canned pears and apples contain a large amount of vitamins and minerals that are so necessary for the human body in winter.
How to cook compote from fresh pears and apples for the winter
It is easy to prepare an apple and pear product if you choose the recipe that has been tried more than once by housewives. You can brew a drink from whole fruits, but then they must be small in order to enter the jar. Large fruits will need to be cut.
Fruit preparation
Compote is best prepared from fresh rather than dried products. Collected or purchased fruits of pears and apples are washed using a brush under running water. You should not peel them off. So more vitamins will be preserved under the skin.
Dry the fruit before cooking using disposable towels.
If the fruit variety is famous for its large fruits, then they are cut into slices or cut into 4 parts. At the same time, pears and apples are peeled from the core, carefully cutting it out with a sharp knife. Fruits are also freed from twigs and leaves.
The number of pears and apples should be the same, then the assortment will differ in its peculiar taste and aroma.
Pouring boiling water over fruit
Prepared and sterilized jars are filled with fruit quarters to half the volume. First, pour boiling water over so that all the fruits are under water. After that, the fruits are allowed to soak and be saturated with moisture. To do this, leave for 1 hour.
In some recipes, it is believed that it is enough to keep the fruits in boiling water for 10 minutes, but it is worth pouring them 2-3 times, draining the water. Everything must be done in such a way as to observe the sanitary and hygienic rules of canning.
Bring the compote to full readiness
Pour the water into the pot one last time. If there is not enough liquid for pouring, then add a little water. Sugar is poured, taking the same amount per kilogram of fruit. It is advisable to add a little citric acid, which can be replaced with fresh orange or lemon juice. Not bad for the smell, piquancy, and put mint leaves, a pinch of cinnamon.
Now it remains to cook the syrup, stirring constantly. Boil so that all ingredients dissolve completely, without residue. Pour the hot liquid into the fruit, filling the jars to the brim.
After that, close with boiled iron lids and twist. Turning upside down, they wait for the containers with the compote to cool down.
For better preservation, you can sterilize fruit jars filled with syrup. The containers are kept in a water bath for up to 30-40 minutes. Only after this procedure is the container closed with lids.
You can wrap the jars, waiting for it to cool completely. Ready-made compotes for the winter from pears and apples are ready, and they are sent to a cool place.
How to serve apple and pear compote
A dessert drink made from apples and pears is a great addition to lunch or afternoon tea. It is served chilled. If the syrup is very sweet, you can dilute it with cold boiled water and pour it into tall glasses or wine glasses. The fruit is then laid out separately.
Compote is served in special bowls along with a dessert spoon, as well as a fork used to eat fruit.
Storing compote
Jars with a dessert fruit delicacy are preserved for more than one year, if the product is properly prepared. A basement or cellar with an air temperature of at least 0 degrees is used for it. Small containers can be stored in the refrigerator and taken out in winter as needed. Canned dessert is stored for no more than 2 years, although it is unlikely that a delicious compote from apples and pears deserves that much. It will be the most honorable dessert on the table in winter.
