Pear - the genus of fruit and decorative trees and shrubs of the family of pink. Different varieties of pears are used as decorative or actually fruit trees.
The fruits of pear wood are one of the most useful delicacies.
In 2005, world production of pears amounted to 15 million tons (assessment of the US Department of Agriculture). The largest pear producer is China.
Calorie Pears
Pears have low energy value and constitute only 42 kcal per 100 grams of the product.
Pear the benefits
Pear fruits mass from 25 to 300 g, fleshy, with stony cells, yellow or green contain an average of 10.4 percent of Cahar, 0.3 - organic acids, 0.03 - tannylins,2.6 - fiber, 0.02 mg per 100 g of fruit mass of vitamin B1, 0.1 mg per 100 g of pulp of fruit of nicotine acid (vitamin PP), 4 mg per 100 g of ascorbic acid fruits (vitamin C), there are carotene and trace elements. These compounds in large quantities accumulate in winter varieties of pears as storing when ripening stony fibers and dissolving substances cementing cells occurs.
Rich pears sucrose, fructose and glucose. Because of all these useful vitamins and trace elements, pears are often used in dietary nutrition. They are often recommended as a dessert for diabetics.
Pears improve digestion, help in the treatment of renal disease. They can be included in baby food, as they do not cause allergies. Pear fruits have antimicrobial effects, support the immune system, strengthen the heart and vessels. Pear is recommended to people relaxed after the disease, with the lack of appetite, fast fatigue and frequent dizziness. Fruits help restore the strength and resistance of the body.
Pears have an invigorating, refreshing and funny action, improve the mood.
Pear juice and fruit decractions have antibacterial activity due to the content of arbutin antibiotic. They are also used as a means to strengthen the walls of blood vessels. As well as pear juice - an excellent tonic, toning and vitamin remedy, it is unusually useful and in the treatment of some gastric diseases.
Due to the low calorie content, pears recommended in various diets.
For cosmetic purposes Mature pear fruits (Cashitz of them) are used, preferably wild-of-bed pears are more vitamins, organic and biologically active in them.
Contraindications of pears
Sour and very tart varieties of pears strengthen the stomach and liver, excite the appetite, but they are harder to assimilate the organism (Calorizator). Therefore, this type of pear is contraindicated by elderly people and those who suffer from strong disorders of the nervous system.
A pleasant crunch in the sickery of pear is explained by the presence of stony cells in the pulp, the shells of which consist of an alasty fiber. This fiber is annoying the small intestine mucosa, so with exacerbations of gastrointestinal diseases from the use of pears it is better to refrain.
Using pears in folk medicine
Pears have long been used in folk medicine. It is typical of them predominantly fixing, diuretic, disinfectant, antipyretic and antitussive effect.
This action has not only fresh, but also dried fruits, as well as juice, decoction (fresh and dried fruits), Kissel. But only caused, fragrant, juicy, gentle fruit consistency are possessed by therapeutic properties.
Ancient doctors appreciated the fruits of pear as a means contributing to the rapid healing of wounds, a decrease in temperature. In the ancient-old works on medicine, it was indicated that pears help to treat lung diseases.
The fruits of pears should be used correctly: there is on an empty stomach and drink water. Also, they should not be soaked with meat and rummage them earlier than half an hour after the end of the meal.
Distinguished summer, autumn-winter and winter varieties. Summer belongs: Duchess Summer, Limonka, to the autumn-winter - Bair Loshitskaya, Oily Loshitskaya, Lush Efimova, to the Winter - Belarusian late, etc.
Pears can be dried, preserved, recycle on compotes, candies, wine, marmalade, etc.
Subtleties of cooking blanks of pears
Pears after cutting are quickly darkened, so you need to sprinkle the cut fruit with lemon juice.
To prevent pears from pears, lemonic acid should be added to them and be careful with sugar.
Sugar and acid - natural preservatives for pears. Without them, due to the lack of their own sugars and malic acid, the fruits quickly deteriorate and bacteria multiply in them.
If you boil the jam and want it to be not foaming, add a small piece of butter during cooking.
The most suitable pears of companions are cinnamon, badyan, carnations, pepper fragrant, nutmeg, basil, mayorran, sage, cardamom, lingonberry, sea buckthorn.
Keep banks with preservation in a dark cool place.
Pear jam
1 kg pears, 1.1 kg of sugar, 3/4 glasses of water.
Sweet, juicy pears without any damage, ripe, but still solid, rinse thoroughly in cold water, Clear from the skin, remove the seed socket, cutting along the fetus for slices 2 cm thick or on halves, blanch in boiling water 4-6 minutes, cool . Then lay out in the pelvis with a syrup prepared using water, in which pears were blanched, and boil until the slices are light.
Behind the cooking jam must be continuously monitored, and if some slices of pears are ready (become light), they must be removed from the pellet and put into another dishes, and the rest of cooking until complete readiness. At the end of the cooking previously selected from the pelvis, shifting back, then the pelvis take off the fire. Pears decompose on banks, pour syrup, close with covers and sterilize half-liter banks for 20 minutes, liter - 30 minutes. After sterilization, hot banks immediately roll.
Pear jam with apple juice and citric acid "Smolyansky"
Ingredients:
1 kg of dense sweet pears 1 cup of apple juice 1 kg of sugar 4-5 g citric acid
Cooking process:
Clean pear peel cut down her slices and sake 5-6 minutes in boiling water. Then cool and put in syrup cooked from sugar and apple juice.
The resulting mixture is aware of 3 receptions with intervals of 6 hours. Shortly before ready to add citric acid. Finished hot jam spread into sterilized banks and cape.
Compote from pears
For syrup: On 1 l of water - 100 g of sugar, 4 g of citric acid, chopping of vanilla sugar.
Whole or cuts on the halves of pears put in a saucepan with boiling syrup, bring to a boil. Cook on low heat for 10 minutes. Pears separate on the colander, put in cans on the shoulders. Prepare a syrup using water in which pears were cooked, boiling syrup fill banks and sterilize 15-20 minutes, then roll.
Jumped out of pears
Per 1 kg pears - 500 g of sugar, 4 g of citric acid.
Mature pears clean the skin, cut into slices, remove the core, put in the basket for blanching or gauze. Pour in a saucepan 2-3 cup of water, put in it a basket or gauze with pears and grieving on a weak heat until a complete softening of pears. Started fruits wipe through a sieve, mix with decoction and respect in a saucepan of half of the volume. Then add sugar, mix thoroughly and cook until readiness. Descript in the cans hot and wait.
Marmalade from Pear
Per 1 kg of sliced \u200b\u200bpears - 3-4 peas of fragrant pepper, 5 carnation boutons; per 1 kg puree - 0.4 kg of sugar.
Loose juicy pears, cut the quarters, remove the core and put in cold water so that the fruits do not darke on the air. In a gauze bag, put fragrant pepper and carnation, lower it in a pan with pears. Pears to soften. Pouch get, and pears wipe through a sieve. The resulting puree shifting into the pelvis, add sugar, lemon peel and cook on moderate heat, constantly stirring, until readiness. In the hot, marmalade decompose into banks and close. To obtain a more dense consistency in marmalade, it is recommended to add puree from apples (20-25 percent to the total mass of puree).
Jelly of pears
On 1 l juice - 750 g of sugar, juice of one lemon.
Ripe and juicy pears clear from stalks and seeds, wash thoroughly, cut into 4 or 8 parts and cook in a large amount of water with strong boiling to those holes until pears are soft. Then lay out them on the pure canvas and collect flowing juice in the dishes. After 24 hours, the juice spoken in the vessel, separating it in this way from the sediment received at the bottom, add sugar and lemon juice to it. The juice to bring to a boil and boil, carefully removing the foam with a wooden spoon until the jelly becomes the desired thickness (a drop of jelly on a saucer should stick). Lemon juice is better added at the end of the cooking. Ready jelly pour into hot jars, cover with covers and roll. For a better taste, you can add in jelly rum, cinnamon or other spices.
Natural pear in its own juice
On a liter bank - 2 tbsp. Sugar spoons, 4 g of citric acid, spices
Mature and hard pears clean the skin, cut into slices and tightly put into banks on the shoulders. In each jar, put sugar, citric acid, spices. Sterilize in boiling water: half-liter banks - 15 minutes, liter - 20-25, two-liter - 25-40 minutes.
Pear
2 kg pears - 1.6 kg Lamberry, 160 g of sugar (for lingonberry), 1.2 kg of sugar (for juice).
Juicy, but sturdy pears to wash, divide into 4 parts, clean and free from the cups, fruits and seed nests. Lingonberry go through, rinse, put in a saucepan, add sugar and cook on a strong heat until the lingonberry becomes soft. Then mass straighten on the taut fabric. The resulting bruscular juice to bring to a boil, add sugar to it, put cooked pears and slowly cook until soft. Then pears put in prepared banks, pour juice and sterilize half-liter banks - 25 minutes, liter - 30, three-liter - 45 minutes. After sterilization, hot banks immediately roll.
Pear of marinated
For fill: 1 l of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of carnations, 0.4 g of Badyan, 0.4 g of pepper fragrant, 8 g of acetic essence.
Pears thoroughly wash in cold water, clean (for gentle varieties, if desired, skin can be left), cut in half, remove seed sockets. In pears, preserved by the whole (fruit with a diameter of up to 40 mm), trim the fruit, remove the cups, seed socket and cut the peel.
Pears blanched 2-7 minutes in a boiling 0.1 percent solution of citric acid and put into banks.
At the same time, prepare a fill with sugar and spices, boiling it for 5-10 minutes, after which add acetic acid or vinegar. Mix everything thoroughly, strain, remaining after polling the spices evenly decompose on banks. Ready marinade pour pears. Banks cover with lids and sterilize half-liter banks for 15 minutes, liter - 20, three-liter - 30 minutes. After sterilization, banks immediately roll.
Pear swearing with a lingonberry
10 kg pears - 2 kg lingonberry; For the preparation of wort: Pa 10 l of water - 10 h. Spoons of Prostokwashi, 2 tbsp. Salt spoons, 1 tbsp. Spoon dry mustard.
Pear with a dense pulp (sprigs up) and lingonberries to lay rows in a tub or enameled dishes, shifting with the leaves of black currant, and pour the wort. After 8-10 days, put pears for storage in a cool place.
Pears in vinegar with sugar
For solutions per 1.2 kg pears - 250 g of water, 400 g of sugar, 500 g of table vinegar, 10 g of cinnamon, the zest of one lemon.
Fine pears rinse in cold water and clean (cuttings half cut off, the core is removed). After that pear, put into the water, in which the teaspoon of salt is dissolved so that they do not darken. Then make a solution with the addition of sugar, vinegar, cinnamon and lemon zest. Pears put into solution and cook on a strong heat until soft, then remove from the fire. The next day, pears put into banks, pour into the infusion and sterilize half-liter banks for 12 minutes, liter - 18, three-liter - 25 minutes. After sterilization, banks immediately roll.
Bulgarian billets in Bulgarian
On a three-liter bank - 2 kg pears, 1 tbsp. Spoon salt, 4-5 geranium leaves, 100 g of cylinder, chopping of citric acid, 1.3 liters of water.
Take the minor fruits of the pear, you can even be wild, clean from the fruits, rinse well, gently fold into the three-liter jar. There is a salt, geranium leaves, ripen risel berries, citric acid. Pour cold boiled water. In a day, the bank flip up the bottom and back 10 times. It will take 20 days - and the Solon is ready.
Pear sauce
By 1 kg of the gravity of the mass - 100 g of sugar.
Pears thoroughly wash in cold water, put in a saucepan, pour on 1/3 water and put on fire for 10-15 minutes. Then the fruits together with the fluid remaining in a saucepan through the colander, the resulting mass put in the pan and add sugar. Bring to a boil and cook on a strong fire for 5 minutes, stirring continuously. Pour sauce hot in jars, cover with covers and sterilize half-liter banks for 15 minutes, liter - 20 minutes. After sterilization, banks roll.
Peach sauce, pears, and apples with onions, tomatoes, sweet pepper, celery and coriander "Chutney fruit and vegetable"
Ingredients:
6 peaches 6 pears 6 apples 20 tomatoes 3 pcs. Sweet green pepper 3 pcs. Sweet Red Pepper 6 Lukovs 1 Stem Celery 2 Sugar Sugar 1 A glass of 5% vinegar 1 h. Spoon of a mixture of crushed laurel sheets, Coriander and black pepper Fresh or ground pepper and salt - to taste
Cooking process:
Fruits Clean the peel, core and stones. Sweet pepper clean from seeds. All vegetables and fruits skip through a meat grinder or grind in a blender. The resulting mixture is soving 3-4 hours on a weak heat, at the end of the cooking adding spices and vinegar.
Hot Mass Scroll into sterilized banks, roll up, turn upside down, wrap and leave up to complete cooling. Serve as a snack, in the form of sauce to meat dishes and bird dishes, to solid cheeses, on croutons.
Tsukati from Pear
Better treats for winter tea do not come up with. Quite dietary, while sweet and fragrant. Such zucats can be added to porridge, cottage cheese, sweet casseroles, biscuits. It is best to store in glass tanks with dense lids.
Ingredients:
Pears1 kg.
Sugar1 kg
Lemonic acid2-3 g
Water300 G.
Cooking method:
Wash pears, remove the middle and fruits, do not cut thick slices
Slices Blanch in boiling water for 10 minutes.
Place the pear pieces into cold water.
Prepare sugar syrup, dissolving sugar in boiling water.
Put pears in a saucepan, pour with boiling syrup and let it brew at least 4 hours.
Then approve them within 5-8 minutes. Remove from the fire and leave again for 10 hours. This procedure repeat 2-3 times until the pears are transparent. With the most recent cooking, add citric acid. Mix, joke, fold on the colander so that the syrup with the pear stack. This will happen in about an hour.
Heat the oven to 40 degrees and send candied tuts on the baking sheet, faded with baking paper. Cooking time is about 9 hours.
Confiture from pears and oranges "Memory"
Ingredients:
1 kg pears 300 g oranges 1 kg of sugar
Cooking process:
From water and sugar, welcome syrup and cool it out. Pear cut the frozen, free from the seed cameras, put the pulp. Oranges Clean the peel and films, cleaned slices, cut in half.
Put the fruit into the cooking container and pour them off with sugar. Leave the prepared mixture at least 12 hours at room temperature, so as the juice.
After this time, put the container on weak fire and remove the content until the sugar is completely dissolved. If the juice turns out to be too small and there is a threat of burning, add water at the rate of 100 ml per 1 kg of fruits.
After about 1 hour, remove the bone from the fire. The next day, approve the mass of another 20 minutes. Hot confident decompose on sterilized banks and close their screwing lids.
Pear-apple marmalade
Ingredients:
Pears - 1 kg; apples - 1 kg; Sugar sand - 1-1.2 kg.
Cooking:
Put apples, cut the core, bake in the oven until readiness, wipe through the sieve. Mix ready-made puree with sugar and boil until it is designed one and a half - twice. If marmalade is harvested for the winter, it is better to decompose the mass of banks and roll, if it is preparing not for a long time, then hot marmalade is gently putting into the shape and take it on the cold when it freezes, cut into the portion pieces.
Marmalade can also be prepared according to any recipe for cooking, you just have to more longer to cook so that it will be faced with 1.5-2 times.
Pears dried
Summer and autumn varieties containing at least 12% of dry substances are suitable for drying. Fruits should be mature, with a slight content of stony cells. It is recommended to use Mesmumans, Tonox, Bergamot Autumn, William Summer and others, as well as pears.
Fruits, depending on the size, cut on halves or quarters (small dried entirely) and lowered into acidic or salted water. After the water stalks, the slices are laid out on the sieve or contractions and dried 10-12 hours at first at 70-80 ° C, and at the end - at 50-55 ° C. Finished pears are kept in a box or box of 5-6 days for moisture leveling.
Mastard - Italian blank
For the preparation of this dish, a whole assorted of various fruits (apple, pear, plum, peach, melon, figs, etc.) are used (apple, pear, and dr.), As well as candied fruit, water, sugar, wine and mustard. Mastard preparation is quite simple - fruits are just boiled on very slow heat in syrup a few hours or lay ready-made sugar syrup. Water can sometimes be replaced with white wine, and the mustard powder is added only a few minutes before the dishes are ready. In general, everyone can mask the preparation of Mastarda - only you want to want.
In Italy, Mastardo is prepared in different ways. We will consider the one that does not have a classic recipe for this billet, common in the Lombardy region, in particular, in the city of Cremona.
It will take:
1 l of water, 500 ml of dry white wine, 900 g of sugar, 30 g of dry mustard, 25 small candied fruits, 10 yellow plums, 8 red plums, 4 figs, 3 peach and pears, 2 apples, ½ melon.
How to cook Mastardo:
Sugar pour into a saucepan, pour water, bring to a boil, pecking on slow heat until sugar is completely dissolved. Rinse berries and fruits, clean them from all unnecessary - fruits, bones, peel, cut it arbitrarily not finely and not too large. Put prepared products and syrup, pour wine, boil on low heat until ready (softening fruits and transparency), pour mustard powder, stirring all with a spoon, pecking for a few more minutes and remove from the stove. Eliminate fruits in the syrup in pure banks, then put banks into a larger water container and pasteurize from the moment of boiling 40 minutes, then bite the covers. You can eat Mastardo without earlier than in 2 months.
Wine from pears
Due to the fact that the smell of ripe pears is well transmitted to the cooked guilt, the drink is fragrant and very tasty. It is done in many regions of Russia. When the time comes to collect fruit, I advise you to recall this recipe for homemade wine from pears. The time spent on cooking does not disappear for nothing.
For pear wines, not only sweet juicy varieties can be used, but also fruits that are not in fresh form, such as wild pears. The taste of the finished drink is little depends on the variety. The fruit of pear is difficult to get pure juice, the complexity of cooking this recipe is inferior only to the blame from the draining. We will adhere to similar cooking technology, but with some nuances allowing to preserve the aroma of the source raw materials.
Ingredients:
pears - 10 kg;
Sugar - 5 kg;
water - 15 liters;
Raisins (fresh grapes) - 100 grams.
Water is better not to boil, it is done only in cases where its quality leaves much to be desired. I advise you to prepare pre-prepare in advance (wash and thoroughly dry) the fermentation container. It may be barrel, a bottle or bank. In the extreme case, the tank of food plastic.
Cooking process:
1. Dissolve sugar in warm (20-27 ° C) water. Add unwashed raisins or crush a few unwashed fresh grape berries. Wild wine yeast live on the surface of the berries, which are fattened cooked pear wort.
2. Wash pears, clean them from rot and cut into small slices.
3. Add slices to fermentation tank.
4. There is also a pour sugar syrup obtained at the first stage, mix. A third of the volume of the bottle is better to leave free to be a place for foam and carbon dioxide that will appear in the process of fermentation.
5. Wear a watercake on the bottle or a conventional medical glove with a hole in one of the fingers.
6. Put the container for several weeks to the warm (18-26 ° C) dark place for fermentation.
7. After the end of fermentation (the seal was blown, the hydraulic was not allowed for several days to be bubbles, the sediment was formed) to merge the wine through the tube into another container, did not assigate at the bottom. A bottle is tightly close the cork or install the hydraulic reservoir (preferable).
8. Young wine to transfer to the dark cool (10-16 ° C) place and leave for 2-3 months to excerpt. Then to merge once again from the sediment, pour over the bottle and tightly close the corks.
Store homemade wine from pears better in the basement or refrigerator, it does not have a clearly established expiration date, with time the drink becomes lighter and tastier.
