If you look for delicious methods preparations of pears For the winter, the following recipes will probably interest you. They are step by step describing the technology of their blockage and winter workpiece. All proposed methods are simple, but quite diverse. The recipes described below will simplify the already simple peach order procedure. After all, fresh fruits of pear are poorly stored; And in order to turn these fruits, you need to prepare conservation of them. Recipes from pears for the winter are numerous; This is jam and jam, compote and making marinations, and much more. So, let's get started to be in the winter than to treat!

"Pear Compote for Winter"

This compote is also called the "Gourmet Drink". It turns out unusually tasty, saturated. One jar of three liters (from the calculation of one liter of water) is taken:
- 7-9 medium pears,
- 250 g of sugar sand,
- 4 g of citric acid.

The fruits for the compote are thoroughly clean, the cores and frozen are removed from them. They can be left in the form of halves or additionally cut into slices. Then the pieces of fruits are laid in banks. Separately in the 3-liter saucepan cooked syrup. For this, 3 glasses of water flows, ½ part of the sugar is falling asleep, and they are brought to a boil. The resulting sugar syrup poured pieces of pears in a glass container and left for 5 minutes, after which the syrup merges back into the saucepan. Another piece of sugar sand and a chopping of citric acid is added to the liquid fusion. Syrup boils and the container is filled again. After the second fill, the cans rolled out and left in a dry, warm place inverted. So compote is maintained to complete cooling and removes storage in coolness, as, in principle, all home preservation; Including.

« Pears canned»

Self popular pear blanks - It is preserving in its own juice. By the way, they can replace even an exquisite dessert, polished by melted chocolate or fruit syground (preferably bright). The recipe will like those who, considering every calorie, adores delicious desserts. So, one liter cans of conservation will need:
- 4-6 tight pears, slightly misunderstood,
- 1 tbsp. water,
- 1 tbsp. Sugar sand.

Fruits are washed out, with a sharp knife with a thin layer of peel, and they are divided into halves, removing the fruit and seeds. Each half is cut into 2-4 parts, and they fit as close as possible into a sterilized container. There - right in the banks - sugar falls asleep and poured 1 tbsp. water. At the request from above, a pinker is poured. Banks are closed and put for sterilization in a saucepan with rather hot water (approximately 70 s). The heat treatment time for liter container is half an hour. After that, they turn over the dunzham up and on the day are left in this position. Storage method, like, for example, y, in a ventilated, cool room.

« Pear of marinated»

For marinations, low-spirited pears are sorted, small, not surpassed. At the same time, they are not entirely prepared, but cinnamon-powered particles and sprinkled with ground. From products for marination will need:
- 0.7 kg pears,
- 1.5 liters of water,
- ½ tsp Ground cinnamon
- 0.6 kg of sugar,
- 150 ml of 5% censile vinegar,
- Multiple clove buds and pepper peppers scented peppers.
(The amount of products is calculated on 5 containers of 1 liter).

The washed and dry tubes are cleaned of seeds, fruits and damaged places. If possible, the peel is removed. After all, purified white slices will continue to look much more appetizing in desserts. Then the pear pulp cuts the longitudinal pieces. The saucepan is brought to a boil 1 liter of water, with dissolved 1 g of citric acid. The pieces are blanched in acidic water a couple of minutes, and immediately plunge into the cold and withstand in it before cooling. Lithing containers are sterilized and dried. At the bottom of the bottom in them, the pea of \u200b\u200bfragrant pepper, cinnamon and carnation, and from above - peppers, filling the container only to the shoulders. Separately from the driver, vinegar and sugar boiled marinade, and they are filled with filled banks, which are immediately covered with covers and put sterilize on a quarter of an hour in a raging boiling water. After this marinade " How to make billets from pears»Rolls, turns over and wrapped with a blanket.

« Tsukata from Pear»

Of course, Cucats are not quite billets of pears for the winter. But also a completely allowable way to preserve this gift of nature for a long time. It can be said that the Cuccats belong to the method with some interpretation. For a start, chopped slices for the chunks are boiled in syrup, and then dried. Amazing sweet and crisp delicacy! To prepare the dish you will need:
- 1 kg of pears and sugar sand,
- 300 ml of water,
- 2-3 g of citric acid.

Slightly misunderstood, solid pears are cut by thin slices and seed boxes and all damage are cut out of them. Prepared pieces are blanched with boiling water about 10 minutes. And after it is shifted into a container with very cold water. During their cooling, sugar syrup is prepared. Turning the pear from the driver and giving them a bit a little, they put in a pan and poured hot syrup. In this position, they are left for 3-4 hours. Next, the workpiece copies 5-7 minutes., Removed from the stove and on 10 hours it is left to cool. A similar procedure is performed 2-3 times, until the pieces of pears are practically transparent. At the end of the last cooking, citric acid is added to them. Having stirred carefully brew, it leans in a colander so that the stack of all syrup from it. It takes up to 2 hours of time. After pear slices on the anti-flammable paper, they are sent to 40 with an oven, where 8-9 hours are withstanding. Ready pears are stored in a dry glass or plastic container, closed with parchment.

« Pear jacket»

In the recipe, the pear will be combined with lemon. They will give an interesting combination of sweetness and freshness. Lemon is used as an addition to tea or as a stuffing to pancakes, buns and other home pastries. Needed for the following ingredients:
- 1 kg pears,
- 1-2 lemon,
- 0.4 kg of sugar sand.
The proposed method of cooking Pooh will not leave the samples of indifferent after the sampled samples. For him, ripe fruit is fast enough, and it does not spend much time to prepare products. The fragrance of ready-made delicacy is thin and gentle, and the color is golden.

Fruits are washed and cleaned from rot, damage and core. After that, they cut slices. They are already sliced, they are blanched and put on a saucepan, where 2-3 glasses of water are preliminarily poured. So, the slices steal until softening on a weak heat, regularly stirring. Next, pears are rubbed on the sieve and mixed with the decoction, in which they steal. The resulting mass is boiled to half the volume at low heat. Then sugar sand is absorbed into the mass, freshly squeezed citrus juice is added, everything is mixed and then coarsened 20-30 minutes. Before the fulware of the dish. The ready-made jacket is folded on the jars and closes with covers. It is stored in the coolness.

« Jam Pereshevy "

Jam, like Cuokati, are prepared from dense small pears. It is simply boiled, and does not require any additional and auxiliary ingredients except vanilla and, of course, sugar. On similar delicious billets of pears It will be necessary:
- 1 kg pears,
- 0.5 kg of sugar sand,
- 1 pinch vanilla (can be without it).
It turns out the jam is saturated, thick, with a pleasant aroma of added vanilla. It can be created not only in a sweet version, as many are accustomed, but also prepare as an experiment as an original chicken sauce and meat dishes.

The fruits are clean, they are cleaned by the methods described above and the peel is cut from them (although it can be left). Next, they turn on the meat grinder or pühriced with a blender to homogeneous mass. Sugar sand is added, and it is left for at least an hour for dissolving grains. After 1 hour, the dishes are put on a moderate fire, the vanilla is seasoned, and it is cooked, stirring, until readiness. After the moment of boiling, the power of the fire can be increased, but not forgetting to periodically interfere with Jam in order to avoid burning. The dish readiness is checked in this way: the jam make a drop on the saucer if it thickens when cooled, it means ready. The finished dish assigns to the side in the same dish, in which it was cooked so that it stalls and dissolved the foam on the surface. And only after the jam you can overflow in the prepared container and roll it.

« Pears for the winter in their own juice»

In order to prepare for the winter of pears in its own juice, they will need exclusively the fruits, citric acid, water and glass jars. The fruits for the ordering are taken medium, unhealthy, with thin skin (thick-skinned need to be cleaned). Large fruits are cut in half or fourths and cleaned. Small preserved entirely.

For billets of pears quickly It is believed to the skin, and they are cut on halves. The cores are cleaned. Prepared, they are blanched in a solution of water and citric acid (1 liter of water - 1 g of acid). Blanching time - 10 min.; For small fruits, there are enough five. Then they immerse themselves in a bowl with cold water poured. The pears have time to cool are placed in pre-peeled and covered with boiling water capacities, and poured boiling water. There is also citric acid (1 g per liter bank). The filled container is not sunk and not closed - a quarter of an hour is sterilized in boiling water. A sterilized pear blank rolled up, turns over the bottom up and covers the blanket. After cooling, it is transferred to a dark, cool place.

« Grilled jam with grapes»

The proposed jam with the addition of grapes can be attributed to the discharge of delicacious. Speak these fruits at the same time, so do not combine them in one dish - a great omission! You can cook such a jam in one approach or stretch the process into several five-minute receptions. The number of the prepared syrup depends on the juiciness of the fruit and is regulated individually. So, for cooking amazing jam, the following products will be needed:
- 2 kg pears,
- 0.3 kg of grapes without bones,
- 1 lemon,
- 2.4 kg of sugar sand,
- 300 ml of water.

Ripe, dense pears are washed out and dry. Then they cut pieces. Grapes breaks off and washed too. From half of the sugar and the driver, the syrup is cooked into which, without removing from the fire, the berries of grapes are laid. After a couple of minutes, the pieces of pears are sent there, they are stirred in the total mass, they are brought to a boil and boil on low heat for 15 minutes. The next sugar is added, and the jam is boiled by about 1 hour until readiness, constantly stirring it with a wooden spoon. As, 10 minutes before removal from the stove, lemon juice from one citrus is poured into the dish. The finished hot jam is packaged in jars and is closed with covers, pre-treated with steep boiling water.

Recipes for winter from pears are rich and diverse. And it can be seen from numerous " Preparations of pears. Photo" It is also, marmalade, spicy pear puree, swearing pears, combined jams and jam, juice ... At will, the ginger, cinnamon, poppy, sesame, cardamom, nutmeg and other spices are sometimes added to the fruits. And if you want to diversify your table in the winter season, you will certainly need to pay attention to all sorts of recipes - original on taste and easy to perform! In addition, these billets can be prepared in a slow cooker, which will significantly save free time.