"Fruits are the music of nutrition..."
one of the ancient Greeks
I will write down here recipes for dishes, preparations from everything that grows or is grown on my site, land ... in the future, we want to eat basically everything that has grown with us, that we have grown ourselves, as far as possible and realistic.

Admiring the spring blossoming in the forest of wild pears, I am more and more imbued with stories that Armenia is the birthplace of pears))) but these wonderful trees are beauties, the ancestor of all delicious, sweet pears ...

Here they grow everywhere. And in our area, there are probably several hundred of them. I can't count all the trees.
In the village, this year, a tree that grew near the house where we lived for the first time blossomed and bore fruit. I didn't pay much attention to the harvest. And then, when I saw that there were quite a lot of fruits under the pear, I decided to cook compote. All the same, this is the first harvest of a tree that has pleased us with its neighborhood for 4 years ... We will take its generous harvest and enjoy the winter. We collected fruits together with the girls, for 2 cans!

1.

In the first year of my life here, having tasted the fragrant panda compote and learning how it is prepared, I suffered, peeling the pears, cutting off the ponytails ... And now, everything is very simple.
We sort through. Wash thoroughly. In the jars prepared for compotes, we put them, either generously up to the shoulders or up to half the jar, or less.
Mix water with sugar and bring to a boil.
Water - 1.5 liters, my food bucket takes so much, and sugar - 200-300 g.
Pour boiling syrup over pears and cover. Leave for 5 minutes. Then pour the syrup into the saucepan and return to the heat. Bring to a boil (you can add a little citric acid or lemon juice, I do not add) and pour the pears to the very top of the jar. I put another cinnamon stick in the bottom. But that's just my love for cinnamon.
Roll up the jar and turn it over. Wrap with a blanket and leave to cool completely.

2.

Everything is very simple.
In the mountains, these pears are also used to make jam and vodka. But this year I will not make jam. and then we'll see. In the past, they were dried and ground into a powder that was added to baked goods. It must have been very tasty. I will definitely try to do this.
The peculiarity of these pears is in their divine taste, compote and aroma.
And by the way, these pears are considered medicinal!
* In folk medicine, wild pear fruits are used in the treatment of prostatitis. Just a few days after the use of compote, cooked from wild pears, the disease recedes, and its long-term use can cure the disease. Men over 50 are highly recommended to prepare a wild pear for the winter and drink compote before the onset of spring. For prevention

* Wild pears contain a natural antibiotic - arbutin. It kills harmful microbes that cause inflammation in the kidneys and bladder, and also has a positive effect on the intestinal microflora.

* Wild pear is an excellent bactericidal agent.

* Boiled and baked game is an excellent antitussive. It is used in the treatment of bronchitis and pulmonary tuberculosis.

* A decoction prepared from forest pears is able to lower the temperature during fever.

* Wild pear juice has a mild diuretic effect.

Here is such a miracle we have growing!

Pear compote is a delicious, sweet, refreshing drink rich in vitamins. The fruits from the drink are great for preparing a variety of desserts and toppings for sweet pastries. There are many ways to make pear compote for the winter. Recipes suggest adding lemon juice, peppermint leaves, lemon balm and even rum to it - it remains to choose to your taste.

Pears of any variety are suitable for making a homemade drink. Small fruits are placed in jars as a whole, large ones are cut into thin slices, removing the core and stalks.

Pear compote is the easiest drink to make. For brightness and giving a piquant taste with a slight sourness, raspberries, olives or red currants, as well as apples, citrus fruits, spices (star anise, cinnamon) can be added to the fruits.

Pear compote for the winter: a simple recipe

Pears do not have their own natural acid, therefore, when preparing compote, citric acid, lemon or lemon juice are added. They can be replaced with another natural sourness - red currant or cherry.

Ingredients:

• 0.5 kg of medium-sized pears;
• 100 gr of granulated sugar;
• 0.5 tsp citric acid;
• 1.25 liters of water;
• a little vanillin;
• 3 small mint leaves

Cooking:

1. In a 1.5 liter jar, place the quartered fruits with the seeds and cores removed.
2. Sprinkle sugar on top of the pears.
3. Pour boiling water into the jar to the very top. Immediately tighten the lid, previously sterilized in boiling water.
4. Put the jars upside down in a warm place. Be sure to wrap them in something warm, like a blanket.
5. After 16-20 hours, the compote can be freed from the blanket and put away in a cool closet or pantry for storage.

Pear compote prepared according to this recipe can be stored for 1 year.

Step by step pear drink recipe

By adding pieces of fresh lemon to a pear drink, we get a delicious and very healthy fruit dessert that will appeal to adults, children and those who watch their figure.

Ingredients:

• 1 kg of pears;
• 1.25 liters of water;
• 150-250 g of granulated sugar;
• 1-2 lemons.

Cooking:

1. Prepare the dishes: wash the jars, pour boiling water over them. Dip the lids in boiling water and leave them in it.
2. Prepare the fruits: select whole, without damage and wormholes. Rinse and dry them.
3. Place the fruit in a saucepan and drizzle with the juice of 1 lemon. Add 0.5 liters of boiling water. Leave the pears in this solution for 15 minutes.
4. When the time is up, put the fruits in jars, adding a lemon ring to the fruits. Fill containers up to the neck.
5. Prepare the syrup with the water in which the fruit has been soaked.
6. Pour it hot into jars and immediately close them with lids.

Wrap hot jars in something warm, turn over onto lids and hold until completely cool.

Canned compote fruits go well with honey. This dessert is sure to please little gourmets.

Cooking compote from whole pears

Homemade pear drink is a delicious and very healthy replacement for sugary soda that is sure to appeal to all generations.

Ingredients:

• 12 medium pears;
• 300 g of granulated sugar;
• 1.5 liters of water;
• juice of half a lemon (can be replaced with citric acid in the amount of 3 g).

Cooking:

1. Wash the fruit, cut off the stalk, leaving no more than 1 cm. Place them in a 3 liter jar.
2. Prepare approximately 2 liters of water for blanching the pears. Add lemon juice or acid to it.
3. When the water boils, dip the fruits into it (no more than 15 minutes) and reduce the heat.
4. Remove the pears with a slotted spoon, arrange in sterilized jars and fill them with hot syrup.
5. Screw the lids on tightly. Put the jars on the lids and leave them in this position until they cool completely.

Healing drink from wild pears

Wild pear has long been famous for its medicinal properties and is still widely used in folk medicine. From small fruits, not only decoctions and tinctures are useful, but also compotes.

Ingredients:

• 1.5 kg of wild pears;
• 1.5 liters of water;
• 300 g of granulated sugar;
• 4 g citric acid.

Cooking:

1. Fill a clean, sterilized jar about 2/3 full with pears.
2. Add sugar to water and bring to a boil.
3. As soon as the syrup boils, remove it from the heat and pour into jars.
4. Close them with lids, but do not twist. Let stand for 5 minutes and pour the syrup back into the saucepan. Bring to a boil.
5. Repeat steps 3-4.
6. Dissolve citric acid in warm syrup and bring to a boil.
7. Pour into banks. Roll the lids tightly this time.
8. Place jars with compote on lids, wrap with something warm and wait for them to cool completely.

A very tasty and tender compote is obtained from a homemade pear. And by adding raspberries to it, you can make a wonderful fortified and doubly healthy drink.

Ingredients:

• 1 kg of pears (preferably sweet varieties);
• 1 st. ripe raspberries;
• 1/3 tsp citric acid;
• 1 liter of water;
• 1 st. granulated sugar.

Cooking:

1. Be sure to remove the skin from the fruit and cut them into halves.
2. Remove the core with a spoon.
3. Place the raspberries in the resulting recess.
4. Arrange fruit in sterilized jars.
5. Prepare the syrup, bring it to a boil.
6. Add citric acid to jars and pour boiling syrup over.

Wild pear compote

Wild pears are an excellent bactericidal agent, and compote from them has a beneficial effect on the lungs, bronchi, and intestinal microflora.

Ingredients:

• 0.75 kg of wild game;
• 0.75 l of water;
• 150 g of granulated sugar;
• 250 g apples or plums for a richer color (optional).

Cooking:

1. Cut off the peel and tails from fruits, put in clean, prepared jars. Can be filled half way or shoulder length.
2. Pour boiling water over the fruits, cover with a lid and let stand for about 15 minutes. If the fruits are not peeled, it is better to increase the time to 30 minutes.
3. When the time is up, it is necessary to drain the water into a saucepan and prepare the syrup by adding the right amount of sugar.
4. Pour the finished syrup into jars, tighten the lids tightly.
5. Until completely cooled, the jars should be stored upside down, covered with a blanket.

Useful Tricks

Do not throw away the peel left after peeling pears and cores. From them you can cook a delicious syrup for pancakes, pancakes or pastries.

Pears turn dark very quickly. Therefore, if you need to cut a large number of fruits, place them immediately after cutting in a solution of citric acid (1 g of acid is used for 1 liter of cold boiled water).

Pear drink has excellent antimicrobial properties, which is very useful in winter. This is a good medicine for strengthening immunity with a pleasant taste. In addition, pear compote prepared according to the simplest recipe for the winter has a low calorie content - only 70 kcal.

Posted on July 20, 2017

Summer is in full swing and you need to prepare as many goodies as possible so that later in the winter you can replenish your body with vitamins. One of these goodies is pear compote. This drink was very often served in school canteens. Of course, there the compote was not from fresh pears, but from dried wild pears.

But from fresh pears, compote is even tastier, since pears have a lot of sugar and little acid, which leads to spoilage of the drink. Compote from pears is rarely harvested for the winter in large quantities, but in vain. This beautiful fruit has a lot of useful vitamins that can help the body during spring beriberi.

There is a small explanation for the fact that many refuse to prepare compote for the winter, since very often such compotes explode and all the work spent on preparing the drink is in vain. But I offer you proven recipes. Having prepared a compote for them, they will stay with you for quite a long time.

Ingredients for 3 liters of compote:

• Pears 10-15 pcs.
• Sugar 200-250 grams.
• Water 2.5 liters.

Cooking process:

For compote, you should choose ripe, clean and whole fruits. Before cooking, carefully sort out the cooked fruits, as if a bad pear comes across, it can ruin everything.

1. And so wash the pears, cut into 4-6 parts, put them in a saucepan, cover with sugar.

2. Pour boiled cool water and put on the stove.

3. Bring to a boil and cook on low heat for about 15-20 minutes. During cooking, you can mix the pears 1-2 times. Since if you mix often, then the pears will fall apart.

4. While the pears are cooking, prepare the jar. We will well wash it from dirt and dust. Wash again with baking soda and sterilize.

5. Pour the cooked compote into jars. It is important that the liquid fits under the very neck of the jar.

6. We twist the lids (the lids must first be doused with boiling water), turn over and wrap the jars.

7. Let the compote cool completely and only then can you turn the jars to their normal position. It is best to watch the compote for several days, and only after making sure that the lids do not swell and do not let air in, you can transfer the blanks to a place for long-term storage.

Pear compote is ready. I wish you a pleasant appetite.

Wild pear compote

The pear grows very well in the wild, of course, the fruits are a little smaller, but this is even for the better. You can cook compote from whole pears. In this recipe, we will not boil pears for a long time. We will take the easy way. To keep more vitamins in fruits.

Ingredients:

• Pear wild 2 kg.
• Sugar 300 grams.
• Water 2 liters.
• Citric acid 4-5 grams.

Cooking process:

1. Again, it is important that all cooked pears are whole and not spoiled. Rinse pears 2-3 times before cooking. You can even leave ponytails.

2. Arrange the fruits in the balloons, filling them a little less than half.

3. Prepare syrup from sugar and water. To do this, dilute sugar in water and boil the syrup.

4. Pour hot syrup into jars with pears, cover with lids and let stand for 5-10 minutes.

5. Drain the water back into the pot. Add citric acid to a boil and pour back into jars.

6. Cover with lids and twist them with a special key.

7. After the can, you need to turn over and wrap.

That's the whole recipe for making wild pear compote.

Pear compote with lemon for the winter

Pear, as you know, is a very sweet fruit, and if you add a little tropical fruit, you get a slightly sour-sweet taste of compote, which is very original.

Ingredients for 1 kg of pears:

• Homemade pears 1 kg.
• Lemon 1 pc.
• Sugar 500 grams.
• Water.

Cooking process:

1. Sort the pears, wash, cut into 5-6 slices. Seeds and partitions are best removed.

2. Peel the lemon. It is important to peel the lemon. Since if this is not done, the zest will give bitterness and the compote will turn out to be very tasty. Cut the peeled lemon into slices.

3. Put the chopped fruits in pre-sterilized jars. We fill the jars with pears and lemon slices a little more than half.

4. For 1 jar no more than 3-4 slices of lemon.

6. We take boiled water, put it on the stove, bring it to a boil and dilute sugar in it.

7. When preparing syrup, the following proportions should be taken into account for 2.5 water, not more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with syrup and pour the hot syrup into jars with pears and cover the jars with lids.

8. Leave the syrup in jars for 5-10 minutes. Then pour the liquid back into the pan, boil again and pour it back into the jars.

9. This time we twist the lids tightly. And then turn over the knurled can and wrap it up until it cools completely. After turn over and transfer to the pantry.

Pear compote with plums

Pears and plums ripen practically together and why not make compote by combining these fruits together.

Ingredients:

• Pear 2 kg.
• Plums 2 kg.
• Sugar 300 grams per 1 liter of water.

Cooking process.

1. Sort the pears and wash well. Cut into 5-6 pieces, removing the core.

2. Sort the plums, wash, cut in half, remove the stone.

3. Arrange fruit in jars.

4. Fill with ready-made hot syrup.

5. Put jars with compote for sterilization.

6. Pour water into the pan, lower the cans of compote, bring the water to a boil. Leave jars in boiling water.

Half liter jars 15 minutes, liter jars 30 minutes, 3 liter jars 45 minutes.

7. Then screw the caps on tightly. Banks with compote turn over and wrap.

Pear and cinnamon compote

When there are a lot of pears, you can try to cook compote according to a new recipe, with cinnamon. I think that not many cooked compotes with cinnamon. Well, why not. What's more, the taste is excellent.

Ingredients:

• Pear 500 grams.
• Cinnamon 2-3 sticks.
• Sugar 1 glass.
• Water 2.5 liters.

Cooking process:

1. Before preparing compote, it is necessary to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and fill them with hot water, not boiling water, but just hot water.

2. Pears also need to be prepared a little. They need to be peeled. But do not rush to throw away the peels, they will still come in handy.

3. We cut the peeled pears into 5-6 parts, removing the middle with membranes and seeds.

4.Now to the skins. We put them in a small saucepan and put on fire, first pour 1 liter of water. Boil the skins for 15-20 minutes.

6. Add another 1.5 liters of water to it and pour the pre-brewed cinnamon to boil.

7. Add sugar and pears to the broth and put it on the stove again and boil.

After the second boiling, remove the heat completely and let the compote cool down a bit. After that, you can serve fragrant pear compote with cinnamon on the table.

Pear compote with mint

Ingredients:

• Pears 6-7 pieces.
• A glass of sugar.
• Mint 5-6 leaves.
• Water.

Cooking process:

1. Sort the pears, wash, cut into several pieces. Be sure to cut out partitions with seeds.

2. Transfer the chopped pears to a saucepan, pour water over it and put it on the stove.

3. Rinse the mint leaves and put them in a saucepan along with the pears.

4. Bring the liquid to a boil, pour out the sugar. Boil for 5-7 minutes.

5. Pour the finished compote into jars and tighten the lids.

Bon Appetit.

Pear compote video recipe

Bon Appetit

Pears are relatively high in sugar and low in acid, so keeping them fresh is not always possible. And in a city apartment, this is generally unrealistic. Therefore, we will preserve pears! Pear compote for the winter is perhaps the easiest thing to cook. For compote, unripe pears should be selected, with dense pulp, without flaws and bruises. Small pears can be preserved whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense, hard, it must be peeled. This can be done with a special knife that does not destroy vitamins, or a knife for peeling potatoes, so the skin will be removed in a thin, even layer. So that the peeled pears do not darken, they must be poured with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise it will take a lot of vitamins from the fruit. Prepare syrup for compote, focusing on the taste of pears - the sweeter they are, the less sugar you need for the syrup, but at the same time you need to add a little citric acid to it.

Compote from some pears is tasty, but looks pale. To improve the appearance in a jar of pears, you can add a handful of brightly colored berries - mountain ash, viburnum, raspberry, chokeberry, black currant, etc. Assorted compotes are very beautiful and tasty. Several recipes for compotes from natural pears or assorted compotes "Culinary Edem" brings to your attention.

Pear compote without sterilization

1 kg 300 g pears,
110 g sugar
3 liters of water
citric acid - to taste.

Cooking:
Wash the pears and place in a bowl. Pour in water, bring to a boil and boil for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the decoction of pears, mix until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll up, turn over.

Pear compote without sterilization in another way

Filling Ingredients:
1 liter of water
200-300 g of sugar,
4 g citric acid.

Cooking:
Fill jars up to shoulder length with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour over the pears in jars so that it slightly overflows. Roll up, turn over.

Filling Ingredients:
1 liter of water
400-500 g of sugar,
1 lemon.

Cooking:
Peel large pears, cut into slices, remove the core and put in acidified water. Place the pears in sterilized jars up to their shoulders, put a circle of lemon in each jar, pour over hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Ingredients:
2 kg pears,
5 liters of water
500 g sugar
4 g citric acid,
1/3 tsp vanilla sugar.

Cooking:
Boil syrup from water, sugar, citric acid and vanilla sugar. In the boiling syrup, put the whole or cut into slices, peeled pears, bring to a boil, reduce heat and simmer for 10 minutes. Then put the pears in sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into jars. Sterilize for 20 minutes (1 liter jars), roll up.

Ingredients:
1 liter of water
500 g sugar
50 g of rum.

Cooking:
Pears cut into quarters, cut out the core and put in acidified water so as not to darken. Boil the syrup of water and sugar, dip the pears in it and cook until softened. Put the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll up, turn over, wrap up.

Pear compote with berry juice

Filling Ingredients:
1 liter of water
200 g sugar
juice of black or red currant, raspberry, etc.

Cooking:
Prepare the pears, put them in jars up to their shoulders and pour cold sugar syrup over them. For each liter jar, add ½ stack. berry juice. Set to sterilize for 8-10 minutes. Roll up.

Pears natural

Ingredients:
5 kg pears,
6 liters of water
6 g citric acid + citric acid for blanching.

Cooking:
Peel slightly unripe pears, cut into slices and remove the core. Dilute the citric acid in boiling water and blanch the pear slices for 5-10 minutes. Cool, put in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Leave to sterilize for 15 minutes. Roll up, turn over.

Ingredients:
1 liter of water
1 stack honey,
1 tsp citric acid.

Cooking:
Peel the pears from the skin (if the skin is tender, then this step can be skipped), cut into 2 or 4 parts and cut out the core. Blanch firm pears in boiling acidified water for 5-7 minutes until they are easily pierced with a needle. Place the pears in sterilized jars up to their shoulders and pour over the boiling syrup. Cover with lids and sterilize: 1-liter jars - 20 minutes. If the pears were not blanched, then the sterilization time should be increased by 5 minutes.

Compote of pears stuffed with rose hips

Ingredients:
2 kg pears,
750 ml of water
300 g sugar
¼ tsp citric acid,
large rose hips - by the number of pears.

Cooking:
Peel the skin off the pears and immediately put them in water acidified with citric acid so that they do not darken. With a vegetable knife, remove the core from the side of the cup and insert a rosehip berry into the resulting recess. Lay the pears on the sterilized jars on the shoulders, pour the syrup and set to sterilize: 0.5-liter - 30 minutes, 1-liter - 45 minutes, 3-liter - 60-70 minutes. Roll up.

Pear compote stuffed with raspberries

Ingredients:
1 kg pears,
¾ stack. raspberries,
1 stack Sahara,
1/3 tsp citric acid,
1 liter of water.

Cooking:
Cut the pears in half, remove the core and place the raspberries in the resulting voids. Fold the halves of the pears and put them in jars. Boil the syrup of sugar and water, add citric acid at the end. Pour hot syrup over pears in jars and sterilize for 10-12 minutes. Roll up.

Pear and apple compote

Cut large pears and apples into slices, remove the core. Prepare syrup based on 1 liter of water - 400 g of sugar, boil it. Put the fruits in sterilized jars, pour hot syrup over and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 3-liter - 30-40 minutes. Roll up.

Pear and chokeberry compote

Ingredients for a 3 liter jar:
1 kg of pears (more possible),
200-300 g of chokeberry,
1.5 stack. Sahara.

Cooking:
Place the washed pears and berries in sterilized jars about half the volume, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and again let stand for 10 minutes under the lids. Drain the syrup, boil, boil for 2 minutes, pour over the pears and immediately roll up. Flip.

Pear compote with olives

Pears cut into slices, pour boiling water and leave to cool. Then put a bowl of pears on a slow fire, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and after the last time, pour the hot compote into sterilized jars and put 10 olives or olives in each. Roll up, turn over. This compote is prepared without sugar, so choose the sweetest pears for it.

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Cooking:
Cut the pears into quarters and remove the core, remove the stones from the cherries. Pack pears and cherries tightly into jars and pour over hot syrup. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients:
2.5 kg of pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Cooking:
Cut the pears and remove the core, cut the plums in half and remove the stone. Place in jars, fill with hot syrup and sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll up, turn over.

Assorted pear compote

Remove the skin from the pears, if it is tough, cut into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, mountain ash, viburnum, chokeberry, cherries, etc. - and put in prepared jars on the shoulders. Pears should be at least half the volume. Prepare a syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and sterilize: 1-liter - 10 minutes, 3-liter - 20 minutes.

Pear and cherry plum compote

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water
100 g sugar.

Cooking:
Pears cut into slices, dip in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears in a colander, put them in jars along with cherry plums, pour hot syrup over and sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina

A pear is an extremely tasty and healthy fruit and it is not possible to keep it fresh for a long time, so it is better to preserve it. Pear compote for the winter is a simple drink that can be prepared. It is important to know what positive and what negative qualities such a pleasant and popular fruit has.

What is important to know about pear

Benefit:

1. Due to its composition, the pear will perfectly help in the fight against muscle pain after sports.
2. The composition of the pear includes pectin, which has a positive effect on the state of the digestive system and helps it to function fully.
3. If you make a decoction based on pears, then it can be used for medicinal purposes, namely to combat elevated body temperature.
4. If a person is tormented by a cough, he can eat a boiled pear, which will alleviate the condition and allow you to forget about coughing for a while.
5. For constipation, it will be useful to drink pear compote or eat a pear that was boiled for this compote.
6. The fruit contains a lot of fiber, which improves bowel function, removes toxins from the body and helps to normalize bile secretion.
7. For those who have diabetes, it will be useful to consume pears, as their composition allows you to lower blood glucose levels, and also has antibacterial properties.
8. With gastritis, pears are quite useful in the course of a chronic process, since their composition has an astringent effect and the ability to improve the functioning of metabolic processes in the body.
9. Pears contain many different vitamins, microelements and fiber, so they perfectly help those who want to lose weight and, in addition to adding nutrients to the body, quickly and easily satisfy hunger.

With such a variety of properties, pear compote for the winter is very useful!

1. In diseases such as pancreatitis, pears are contraindicated - they can cause a severe exacerbation of the disease due to the abundance of fiber.
2. If there is an exacerbation of any bowel disease, then pears should not be consumed, because due to their composition they can provoke a severe deterioration in the condition.
3. A pear can cause significant harm to the body if it is consumed with a heavy meal or if washed down with plenty of water.

It is better to give up pears on an empty stomach or after a hearty meal. Fresh pears are heavy food.

Compote is one of the most popular drinks in winter. The variety of fruits and berries, the possibility of their combinations allow you to make drinks for different tastes. How to cook pear compote for the winter? Simple cooking recipes are listed below.

No need to take overripe pears for cooking compote. The pulp will quickly boil and make the drink cloudy.

A drink that will refresh and saturate the body with vitamins in the cold season is a cooked pear compote for the winter. Both adults and children will like it.

There are various options for preparing pear compote for the winter. You can safely take on board one of the recipes for this wonderful drink!

Simple pear compote for the winter

To prepare it, you will need the following ingredients:

• pear (medium size) - 1.5 kg;
• water, boiling water 3 l;
• sugar - no more than 3 glasses.

For compote, it is better to use dense, unripe fruits without dents. The most delicious drink is made from fresh homemade pears.

The process of making compote from homemade pears for the winter:

1. Pour fruit into a large bowl. Rinse them thoroughly.
2. Prick each pear with a fork.
3. Rinse the jar with baking soda or laundry soap. Sterilize it one of the ways. For example, holding over the steam. It is also worth boiling the lid.
4. Pour fruit into a jar. Soak them in boiling water for 5 minutes.
5. Pour the water back into the saucepan. After adding sugar, cook the syrup over medium heat until it boils.
6. Pour hot syrup into a jar and roll up the jar.
7. Cover it with a towel.

If the pears have a very dense and tough peel, then it is better to cut it off. Otherwise, the drink will not get the maximum taste.

Pear compote for the winter without sterilization

To save time and effort, you can make compote according to a shortened version - without sterilization. Such drinks are not inferior to canned ones in taste and benefits, but they have a shorter shelf life.

For a 3 liter jar, prepare:

• pear (not large) - 1.2 kg;
• water - about 3 l;
• granulated sugar - 100 g;
• citric acid to your taste

The process of making pear compote without sterilization:

Delicious and fragrant pear compote for the winter is ready! Now you can enjoy the taste of wonderful pear compote!

To give the compote a more saturated shade, you can add plums, apples, cherries, rowan berries, black currants, raspberries, viburnum.

Pear compote with citric acid

Citric acid will help make the compote less cloying.

In the middle of the pear lies its wonderful smell. Boil the inner part of the fruit separately, strain and add to the syrup. The drink will be very aromatic!

To prepare such a compote you will need:

• hard pear fruits;
• sugar - no more than 300 g;
• lemon (citric acid) (1 teaspoon);
• a little vanilla or cinnamon;

The process of preparing pear compote for the winter with citric acid:

Do not keep pears too long in water, they may lose their beneficial properties.

Pear compote for the winter

Wild pear varieties have medicinal qualities. You can make a delicious drink from them.

Main Ingredients:

• wild pears - no more than 1.5 kg;
• water - 1.5 l;
• sugar (sand) - no more than 300 g;
• lemon (citric acid) - 1 teaspoon.

The process of making pear compote for the winter:

Compote of fragrant pears prepared for the winter will quench your thirst well, energize and give you the necessary vitamins in the cold season!

The pear is a sweet fruit. Therefore, you should not be zealous with granulated sugar. You need quite a bit of it. And if you want the taste to be as bright and saturated as possible, then you need to put more than half of the pears in a jar.

Pear compote with honey

This is a simple pear compote recipe for the winter that does not require a lot of time.

Would need:

• small pears;
• for filling: you will need 800 g and 1 liter of water.

Cooking:

This recipe with a photo of pear compote for the winter is easy to perform and even the hostess who first decided to make a drink from these fruits can make it.

Pear compote is not only a vitamin drink, it is also a delicious treat. The juicy aroma of an amber pear drink will please with its incomparable taste and strengthen immunity in winter. And fruit from compote can easily become a decoration for cakes and desserts from different fruits.