Pear compote is just one of the ways we can use this fruit in winter preparation. We can also make liqueur, brandy or jam from pears. In the culinary field, they are used for the preparation of pastry and puff pastry or delicious pancake stuffing. Pears are also used in some kitchens for the preparation of salty dishes such as various meat sauces, risotto and roast.
Pears are an excellent source of fiber that has a beneficial effect on the health of the digestive system and the heart and blood vessels. They are considered to be hypoallergenic fruits and can be eaten by food-sensitive people without fear of negative consequences.
They are a rich source of vitamins C, K and B vitamins, as well as minerals such as copper, potassium, calcium, magnesium and manganese. The pear bark contains the antioxidant quercetin, which helps prevent arterial damage and cancer.
The legendary Greek poet Homer called pears in one of his famous epics 'The gift of the gods', and in the time of King Louis XIV of France, they symbolized luxury. However, pears are no longer a luxury these days, they are easily accessible and not expensive, and we bring you below recipes for pear compote.
Recipe for pear compote
- 2.5 kg of pears
- 1.5 l of water
- 500 g of sugar
- 1 vanilla bean (or vanilla sugar)
Put water, sugar and vanilla in a pot and cook everything together and then let cool. During this time, wash and sterilize the jars to store the pear compote. Put the washed jars on a baking tray upside down and place them in the oven that you preheated to 150 degrees for 10 minutes.
Use ripe, but harder pears to prepare pear compote. They need to be washed and cleaned of seeds, so that they do not get a dark color while doing so, place them in a container of water in which you have squeezed one lemon. You can cut the pears into smaller pieces or leave them in half to add them to jars.
After placing them in jars, pour the pears with chilled syrup. Close the jars well and arrange them in a larger container. To prevent cracking, cover the bottom and edges of the pan with old kitchen cloths. Then pour the water almost to the top of the jars and place the pan on the stove.
Medium-high pear compote should cook for 10 to 15 minutes. Water should not boil too much during this process; if this happens, lower the temperature. After cooling, wipe the jars and store them in a cool, dark place. The pear compote prepared in this way can be stored for up to several years under appropriate conditions.
Pear compote with wine
- 3 kg of pears
- 1 liter of water
- 2.5 dl of wine
- 700 g of sugar
- lemon juice
Wash the pears well, peel and peel the seeds and cut them into slices.
Put water, sugar, wine, clove and cinnamon in the pot and let it boil. Then add the pears and cook over a medium heat for another ten minutes, and at the end of the cooking add the lemon juice. When everything is cool, strain the pears and arrange them in sterilized jars and then pour over the liquid in which they were cooked.
In order to preserve it for as long as possible, the compote made from pears in wine should be pasteurized in a container of water as described in the previous recipe.
Juicy, sweet, soft pears with a slightly grainy structure can be eaten as a standalone dessert, used in cake preparation or eaten in combination with yogurt, cereal, nuts and ice cream.
Author: A.V., Photo: ponce_photography / Pixabay