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Pear compote

Pear compote


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this is what the compote looks like after about 3 weeks .. it has already acquired a yellower color ... my pears were too ripe: p resembles plum: p

  • 7 kg pear
  • 7 l apa
  • 1 kg of sugar
  • 1/2 teaspoon preservative

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pear compote:

Wash the pears well, remove the spine and cut into 6 slices.

We place the pears in jars, to be about 3/4 of the jar.

Boil the water with the sugar and let it boil.

When the syrup is done, add the preservative and mix well.

The hot syrup is poured over the pears in the jar.

We screw the jars well, turn them over and let them cool a bit.

Store in a dark and cool place.


Good appetite!

Tips sites

1

it would be preferable for the pears to be very strong ...


Sugar-free pear compote for the winter

Fragrant and delicious, pears help strengthen the immune system and it is known that pears were symbols of immortality in the Chinese tradition, they live for 100 years. There are many species of pears, about 5 thousand varieties. These fruits are divided into two, European pears and Asian pears. Depending on the variety of pears, they can be yellow, green, brown or reddish and differ in taste, appearance and consistency. However, all pear species are healthy, they contain 80% water, fiber, potassium, free organic acids, iron and vitamin C. For this reason, we thought of a recipe for sugar compote without sugar, for the winter, perfect and for diabetics.


Sugar-free pear compote for the winter

Fragrant and delicious, pears help strengthen the immune system and it is known that pears were symbols of immortality in the Chinese tradition, they live for 100 years. There are many species of pears, about 5 thousand varieties. These fruits are divided into two, European pears and Asian pears. Depending on the variety of pears, they can be yellow, green, brown or reddish and differ in taste, appearance and consistency. However, all pear species are healthy, they contain 80% water, fiber, potassium, free organic acids, iron and vitamin C. For this reason, we thought of a recipe for sugar compote without sugar, for the winter, perfect and for diabetics.


Pear compote for winter, with vanilla

On cold winter days, vanilla pear compote and all compotes in general are highly prized because they represent a dessert in itself, and compote fruits can be used in cakes or eaten with puddings. With the remaining syrup you can syrup the Christmas cake top, or you can prepare a very pleasant drink with a little lemon. The effort of preparing this compote is small, just cut it into quarters, remove the shells from the middle and the preparation is almost ready. Vanilla paste gives it an unmatched flavor, if you can, it is a superior addition to vanilla sugar.

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

  • 750 g pears (3-4 pears)
  • 225 g sugar
  • 1 medium lemon
  • 1/2 or 1 vanilla bean
  • 450 g (per scale) water
  • 1/2 lemon slices OPTIONAL

INGREDIENTS Pear compote for winter, with vanilla
I conscientiously washed the jar that does not require sterilization because the preparation will boil in a bain-marie.
1. I put cold water in a large bowl. I washed the pears, cut them into 4 lengths, cut the whiskers and tails, removed the seed shells and immediately dipped them in the water in the bowl, so that they would not oxidize.
2. In a small pot I put 450 g (I weighed with the electronic scale) of water with sugar, lemon juice and vanilla pods. Before that, I split the vanilla pod for a long time and took out the seeds with the tip of a knife and put them in the pot. I cut the pod in half and boiled it too. Only 2-3 boils, until the sugar melts, it takes to boil.
3. Now place the standing pear quarters in the jar, optionally you can put two halves of lemon slice between them and the vanilla pod fished from syrup. Put the jar / jars on a metal tray and pour the hot syrup over the fruit and fix the lid well. In order not to be a thermal shock with the water from the bain marie, which is initially cold, you can pour the syrup after it has cooled down a bit. For jars like the ones in the photos, you don't need to take extra measures, because they have thick walls.
4. Put the jar in a pot of water to cover it up to the shoulder, because it must be sterilized in a bain-marie. If the jars have thin walls, place a folded towel on the bottom of the pot and then the jar and water. From the moment it starts to boil, it will boil for 30 minutes. The jar is left in the water in which it boiled until the next day when it is ready for storage in the pantry.
I have a little syrup left. The aroma of vanilla pods and the fragrant taste of pears will delight the winter days spent in the family.
Maybe you haven't seen the apple jam recipe that is also being prepared now, in autumn:
& # 8211 Apple jam - the recipe of yesteryear
You can try this cake in the version with pears from compote instead of blackberries and syruping the top with compote syrup:
& # 8211 Blackberry or cherry cake and chocolate
Liv (E) it!

Pear compote for winter, with vanilla

On cold winter days, vanilla pear compote and all compotes in general are highly prized because they represent a dessert in itself, and compote fruits can be used in cakes or eaten with puddings. With the remaining syrup you can syrup the Christmas cake top, or you can prepare a very pleasant drink with a little lemon. The effort of preparing this compote is small, just cut it into quarters, remove the shells from the middle and the preparation is almost ready. Vanilla paste gives it an unmatched flavor, if you can, it is a superior addition to vanilla sugar.

Preparation time 15 minutes

Cooking time 30 minutes

Ingredients

  • 750 g pears (3-4 pears)
  • 225 g sugar
  • 1 medium lemon
  • 1/2 or 1 vanilla bean
  • 450 g (per scale) water
  • 1/2 lemon slices OPTIONAL

INGREDIENTS Pear compote for winter, with vanilla
I conscientiously washed the jar that does not require sterilization because the preparation will boil in a bain-marie.
1. I put cold water in a large bowl. I washed the pears, cut them into 4 lengths, cut the whiskers and tails, removed the seed shells and immediately dipped them in water from the bowl, so that they would not oxidize.
2. In a small pot I put 450 g (I weighed with the electronic scale) of water with sugar, lemon juice and vanilla pods. Before that, I split the vanilla pod for a long time and took out the seeds with the tip of a knife and put them in the pot. I cut the pod in half and boiled it too. Only 2-3 boils, until the sugar melts, it takes to boil.
3. Now place the standing pear quarters in the jar, optionally you can put two halves of lemon slice between them and the vanilla pod fished from syrup. Put the jar / jars on a metal tray and pour the hot syrup over the fruit and fix the lid well. In order not to be a thermal shock with the water from the bain marie, which is initially cold, you can pour the syrup after it has cooled down a bit. For jars like the ones in the photos, you don't need to take extra measures, because they have thick walls.
4. Put the jar in a pot of water to cover it up to the shoulder, because it must be sterilized in a bain-marie. If the jars have thin walls, place a folded towel on the bottom of the pot and then the jar and water. From the moment it starts to boil, it will boil for 30 minutes. The jar is left in the water in which it boiled until the next day when it is ready for storage in the pantry.
I have a little syrup left. The aroma of vanilla pods and the fragrant taste of pears will delight the winter days spent in the family.
Maybe you haven't seen the apple jam recipe that is also being prepared now, in autumn:
& # 8211 Apple jam - the recipe of yesteryear
You can try this cake in the version with pears from compote instead of blackberries and syruping the top with compote syrup:
& # 8211 Blackberry or cherry cake and chocolate
Liv (E) it!

Sugar-free pear compote for the winter

Fragrant and delicious, pears help strengthen the immune system and it is known that pears were symbols of immortality in the Chinese tradition, they live for 100 years. There are many species of pears, about 5 thousand varieties. These fruits are divided into two, European pears and Asian pears. Depending on the variety of pears, they can be yellow, green, brown or reddish and differ in taste, appearance and consistency. However, all pear species are healthy, they contain 80% water, fiber, potassium, free organic acids, iron and vitamin C. For this reason, we thought of a recipe for sugar compote without sugar, for the winter, perfect and for diabetics.


Scovergi with pear compote

Wash the lemon, wipe and grate the peel. Melt the butter in a saucepan. Mix the two types of flour with yeast, milk, eggs, butter, sugar, salt, lemon peel and vanilla, mix the dough with the mixer for about 5 minutes, until it forms blisters. Cover and allow to rise to room temperature for about 60 minutes.

For the compote, peel the pears, cut them into quarters, clean the stalks and cut them into slices. Wash the cranberries and let them drain.

Boil the fruits with the pear nectar and the shock juice. Cover and simmer for about 10 minutes. Season with cinnamon and leave to cool.

Heat the fat in the pan. Add portions of dough, press like meatballs and bake over medium heat, then low, about 5 minutes, until visibly rising. Turn on the other side and bake for another 3-4 minutes. Keep warm in the oven at 50ºC until all the scovergile are baked.


Pear compote & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Pear compote, isn't it that just by pronouncing his name we instantly think of childhood? I really liked compotes. Especially the apples and pears, because they were the fruits that were most easily found in our country. They were absolutely delicious and I remember that every time I was sick we always ate pear or apple compote. Ever since I moved, I've been lucky enough to have tall, beautiful, but a bit old hair in the yard.

Last year it bore little fruit and most of it fell out, but this year my hair was full of pears. They did fall, indeed, but many remained. So the village kept falling, I put my husband to pick them up. He picked a lot, maybe too much, so a pear compote recipe seemed ideal to me, especially since these pears are quite strong and not very sweet.

So I chose the biggest and most beautiful ones, I washed them well, I peeled them, I cut them and I took out the seed box inside. You can cut the pears into quarters or smaller pieces, as you wish. I placed the pears in jars and added a piece of star anise and a piece of vanilla stick, spices that go very well in the pear compote recipe.

If you don't have these spices or you just don't like them, you can just put a little vanilla sugar in each jar of pear compote. I put sugar, lemon juice and water and boiled the jars in a water bath. The result was insane. I got a delicious and fragrant pear compote. I like it cold, from the fridge, with rice pudding or semolina with milk.


Pear compote & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Pear compote, isn't it that just by pronouncing his name we instantly think of childhood? I really liked compotes. Especially the apples and pears, because they were the fruits that were most easily found in our country. They were absolutely delicious and I remember that every time I was sick we always ate pear or apple compote. Ever since I moved, I've been lucky enough to have tall, beautiful, but a bit old hair in the yard.

Last year it bore little fruit and most of it fell out, but this year my hair was full of pears. They did fall, indeed, but many remained. So the village kept falling, I put my husband to pick them up. He picked a lot, maybe too much, so a pear compote recipe seemed ideal to me, especially since these pears are quite strong and not very sweet.

So I chose the biggest and most beautiful ones, washed them well, peeled them, cut them and took out the seed box inside. You can cut the pears into quarters or smaller pieces, as you wish. I placed the pears in jars and added a piece of star anise and a piece of vanilla stick, spices that go very well in the pear compote recipe.

If you don't have these spices or you just don't like them, you can just put a little vanilla sugar in each jar of pear compote. I put sugar, lemon juice and water and boiled the jars in a water bath. The result was insane. I got a delicious and fragrant pear compote. I like it cold, from the fridge, with rice pudding or semolina with milk.


Pear compote & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Pear compote, isn't it that just by pronouncing his name we instantly think of childhood? I really liked compotes. Especially the apples and pears, because they were the fruits that were most easily found in our country. They were absolutely delicious and I remember that every time I was sick we always ate pear or apple compote. Ever since I moved, I've been lucky enough to have tall, beautiful, but a bit old hair in the yard.

Last year it bore little fruit and most of it fell out, but this year my hair was full of pears. They did fall, indeed, but many remained. So the village kept falling, I put my husband to pick them up. He picked a lot, maybe too much, so a pear compote recipe seemed ideal to me, especially since these pears are quite strong and not very sweet.

So I chose the biggest and most beautiful ones, washed them well, peeled them, cut them and took out the seed box inside. You can cut the pears into quarters or smaller pieces, as you wish. I placed the pears in jars and added a piece of star anise and a piece of vanilla stick, spices that go very well in the pear compote recipe.

If you don't have these spices or you just don't like them, you can just put a little vanilla sugar in each jar of pear compote. I put sugar, lemon juice and water and boiled the jars in a water bath. The result was insane. I got a delicious and fragrant pear compote. I like it cold, from the fridge, with rice pudding or semolina with milk.


Of course, the proportions can vary as well as the quantities of fruit.

For starters, boil the water together with the sugar and vanilla sugar. If you want it to be even healthier, give up sugar and add honey at the end, about 3 teaspoons.

We use stronger apples as a texture, like Jonathan, not from the floury ones. We peel the fruits and cut them into cubes, we try to hurry because the quince oxidizes faster. And because it boils harder, we put it to boil first.

When it is half cooked, add the cleaned and diced apples. Now the apples are so many as an assortment and as a country of origin that I can't write down exactly what the cooking time is, but in a few minutes it should be ready anyway.

When the fruit is cooked, as I wrote for a few minutes, add cinnamon and cover the pot with a lid. Let it sit for a few minutes and serve warm. You can also add cloves or anise with cinnamon and leave them with the lid infused.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Video: Pear Compote. Emeril Lagasse (July 2022).


Comments:

  1. Fitch

    On your place I would arrive differently.

  2. Kein

    Find it wrong?

  3. Mot

    Surely he is not right

  4. Deakin

    It is interesting. Tell to me, please - where I can read about it?

  5. Dahwar

    I congratulate, what suitable words ..., the admirable thought

  6. Mezahn

    Fascinatingly. I would also like to hear the opinion of experts on this matter :)



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