TOP 8 simple recipes for making pears in syrup for the winter
Cooking pears in syrup for the winter is a way to create a delicious and unusual dessert. The delicacy will be stored for a long time and is suitable for fresh consumption or as a filling for baking.
Features of cooking pears in syrup for the winter
In the process of preparing a dessert, you need to take into account several nuances so as not to spoil the taste of the treat. The main points are the selection of suitable fruits and the correct preparation of the containers.
How to choose the right raw material?
Small ripe fruits are best for preparing pears in syrup. Before starting cooking, you need to inspect the fruit and make sure there are no defects. The peel should be even, free from dents or cracks.
Preparing dishes
To ensure a long shelf life and preservation of taste characteristics, it is necessary to properly prepare the containers for the dessert. Banks must be intact, no chips. Containers of a suitable volume are sterilized in one of the following ways:
- heat up in an oven at a temperature of 150-170 degrees;
- evaporated in a water bath, fixing in a saucepan with boiling water;
- in the microwave for 3-4 minutes.
How to close pears in syrup at home?
You can make a blank according to different recipes, which differ in the methodology and ingredients used. Depending on your own preferences, you should choose the appropriate option.
The classic recipe for a 3-liter can
The simplest is the classic recipe, which requires several sequential steps. In particular, to prepare a treat, you need:
- Wash the fruit thoroughly, divide it into 4 pieces lengthwise and cut out the seed capsule. Large fruits can be further crushed into smaller pieces.
- Prepared fruits are placed in sterile jars, poured with boiling water and left for 15 minutes.
- Pour water into a saucepan, add sugar and citric acid. All ingredients are mixed and the syrup is boiled for 5 minutes, stirring constantly.
- The syrup is poured into containers with pears, rolled up with sterilized lids and left in a warm place.
Simple recipe without sterilization
The recipe for making pears in syrup without preliminary sterilization is similar to the classic one. The difference is that before pouring the syrup, the pear is cut into slices and kept in acidic water with the addition of citric acid.
A canned pear is stored less without sterilization, so it is recommended to make such a blank for consumption in the near future.
Slices
The preparation of a dainty, cut into slices, can be done according to any of the recipes, adding spices and additional ingredients according to your wishes. The main feature of the recipe is that pears are not cut in halves, but in smaller pieces.
Whole pear in sugar syrup
Whole pears can be preserved if desired. To do this, you need to thoroughly wash the fruit and soak it in boiling water with the addition of citric acid. Sugar syrup is prepared according to the classic recipe.
With orange and lemon zest
The addition of the zest when preserving the pear gives the dessert a pleasant citrus flavor and aroma. The zest of orange and lemon is added to the syrup. You can also add cloves, cinnamon, and other spices. The fruit is boiled whole in syrup or cut into wedges for 10-15 minutes, until crispy. Boiled pears together with syrup are placed in sterilized jars, rolled up with lids and wrapped in a blanket.
Cinnamon
For an even more unusual flavor, you can add half a teaspoon of cinnamon to each jar during the syrup preparation step. Having canned fruits with cinnamon, it is possible to make a delicacy with a pronounced pleasant aftertaste.
With vanilla
Vanillin is well suited for the taste of canned pears. To roll up the vanilla fruit, add the ingredient to the sugar syrup. As a result, the dessert acquires a refined coffee aroma and a sweeter taste. The amount of added vanillin can be changed according to your own taste preferences. As a rule, add a teaspoon of the ingredient to one spoon.
Pear jam
There are several ways to make pear jam. The decoction option is made according to the following recipe:
- For 1 kg of fruit take 1 kg of sugar. Fruit is peeled and cut into pieces.
- The pears are poured with water and boiled until soft, not allowing them to fall apart.
- The broth is poured into a separate container, mixed with sugar and additional spices, constantly stirred and brought to a boil.
- Fruits are placed in boiling syrup and cooked until the fruits become transparent.
- The prepared jam is cooled, packed in sterilized jars and rolled tightly.
The classic version of making pear jam is also popular. According to the recipe, fruits are cut into cubes or large slices, put in a cooking container, sprinkled with sugar and left for 6-8 hours. After this time, juice begins to flow from the fruit. The resulting mass is placed on the stove, brought to a boil and boiled for half an hour, constantly removing the foam. Then the product is cooled, once again infused for 8 hours and the cooking is continued for 30 minutes. The finished jam is laid out in clean jars and rolled up for further storage.
Storage terms and rules
Immediately after preparation, the jars of the treat are kept in a warm place and wrapped in a blanket or other thick cloth. When the pears in the syrup are completely cool, you need to transfer the containers to the refrigerator, basement or cellar. If the pears have been boiled and rolled up in sterile containers, then the shelf life reaches one year from the date of preparation. Fruit in syrup without preliminary heat treatment should be consumed within a week.
