Pear recipes with photos on the site will delight all lovers of combining pears with vegetables or meat. Recipes with pears are not limited to baking or jam; dishes with pears are much more varied. When preparing dishes from pears, you need to take into account the type of fruit. Some varieties are suitable for making desserts, pies, preserves and jams, while others are suitable as a side dish for meat and fish. There are also universal varieties - pears, which can be used in almost any recipe below.
Fruit salad with cookies can be a great addition to breakfast, a vitamin-rich snack or dessert. Thanks to its bright appearance, the dish looks great on the holiday table. Fruit salad recipes. You can add berries and org to fruits.
chapter: Fruit salads
A recipe for a New Year's salad, which has the richness of meat, the sourness of pickled mushrooms, and the softness of vegetables with a mayonnaise layer. The layered salad is assembled into a hemisphere in the form of a Christmas tree decoration. And add decorative paths from ripe pomegranate seeds
chapter: Meat salads
Jerusalem artichoke (Jerusalem artichoke, tuberous sunflower, earthen pear) is a perennial plant that is becoming increasingly popular. And for good reason! Jerusalem artichoke is simply necessary for diabetics, as thanks to inulin it reduces sugar levels and cholesterol
chapter: Drying
This chocolate cake with a layer of soufflé cream, made from custard with whipped sour cream (or cream) with the addition of gelatin and pear pieces, will definitely have its fans. This cake recipe combines chocolate sponge perfectly.
chapter: Chocolate cakes
It is better not to season such a salad with sauce in a salad bowl, but to place it on portioned plates, put a little sauce on top and let everyone mix the sauce with the salad themselves. This way the salad will look prettier, and the dose of sauce can be adjusted according to your needs.
chapter: Meat salads
The dry cider we use in this roast pork recipe gives the meat a new flavor and becomes the basis for a delicious sauce. Before baking, the meat is generously rubbed with a mixture of spices, poured with cider and left to marinate in this form for several hours.
chapter: Pork recipes
This recipe turns out equally well on pork and turkey. In my opinion, it turns out more tender and tastier with turkey fillet, especially if it has a little fat on it. It's easy to experiment with sauce ingredients. Depending on what fruit
chapter: Turkey dishes
A simple combination of apples and pears in this winter compote recipe gives a wonderful result. Try to choose the juiciest and most aromatic varieties of fruit to make the drink rich. The amount of sugar can be adjusted to your taste, but
chapter: Compotes
The recipe for pie with pears and chocolate streusel crumbs is extremely simple, but the dish turns out to be very interesting. It’s not for nothing that this dessert has become popular in Germany. Thanks to the top chocolate layer, the cake is crispy on the outside and
chapter: Pies
According to this recipe, pear compote is concentrated and sweet, so it will need to be diluted with water before use. Compote pears are suitable as a dessert. So, this recipe is a real find for those who want to get zag
chapter: Compotes
Pear jam with the addition of dogwood is delicious, moderately sweet, and incredibly aromatic. The recipe is simple, so even those who have no skills in making winter preparations can make jam. All you need to do is follow the advice in
chapter: Jam
A delicious, tender and very aromatic pear muffin will be a wonderful treat for tea. Thanks to the unusual filling in the form of whole pears, this homemade pastry will delight your family and guests, and will also decorate the holiday table. Oche cupcake recipe
chapter: Cupcakes
Fruit pancakes are perfect for breakfast, afternoon snack or just a tasty snack. The dough is prepared from a minimal set of ingredients. You can use any fruit according to your taste. Using a non-stick frying pan, pancakes
chapter: Pancakes and pancakes
A recipe for American pancakes, usually served for breakfast with maple syrup. As an addition - a pear, apple or any other fruit (sliced banana slices are perfect, especially with honey). You can just pour the pancakes
chapter: Pancakes
The base for the tart with pear and nut nougatine is made from shortcrust pastry. While the dough is in the refrigerator before rolling out, the custard is prepared for the filling. The base is baked with custard and pear slices. It turns out very tasty. Races
chapter: French cuisine
Lingonberries are often prepared with apples, but with pears, for my taste, it turned out even more interesting. Just choose sweet pears that are juicy but firm enough to retain the pear slices in the jam. Try making this jam. I think in
chapter: Jam
In this recipe for turkey with pears in wine sauce, pay special attention to the choice of wine. It is better to take red wine dry. In order for the wine sauce to be rich, it must be infused. Therefore, the finished turkey is not served immediately after cooking, but after leaving
chapter: Stew
The recipe for bean cake with berries will leave few people indifferent. Beans, breadcrumbs and canned berries give the tor an unusual taste. Before preparing the dough for the cake, the beans must be boiled in advance until soft and mashed. Berries
You want to preserve pears with their unique sweet and sour taste and a huge range of useful elements for as long as possible. This fruit does not have good shelf life, so many people choose another storage method - canning. They delight you with their variety and ease of preparation.
Pear in its juice: simple preservation
For preparations from it, it is better to use hard, not overripe specimens. It is important that they do not have defects, cracks, or rotten spots. The fruits contain a lot of malic acid and sugars for storage in their own juice. Thanks to this recipe, you will get a full-fledged dessert or you can use the pear preparation as a filling or a full-fledged ingredient. Select 5-6 medium-sized fruits. They will need 2 tbsp. l. sugar and just a little water.
Cooking process:
Attention! If the pears are cut before the jars are sterilized, the flesh will darken. Therefore, either prepare the jars in advance, or sprinkle the slices with lemon juice, which will prevent oxidation.
Preparation of pears in marinade
To implement this recipe you will need:
- 1 kg of fruit;
- 1 liter of water;
- 5 tbsp. l. vinegar 9% and sugar;
- 2 g citric acid;
- spices to taste - it could be cloves, cinnamon, ginger.
Pear in marinade
- Prepare the pear: wash and remove the stems, but do not peel.
- Blanch. To do this, for 3-5 minutes. Place in boiling water in which the acid is dissolved.
- Immediately transfer the pears from hot water to cold water. After cooling for 5 minutes. Place the fruits in sterile and dry jars. Recommended capacity - 1 liter. Leave for a while and start marinating.
- It is prepared using vinegar, sugar and spices. To do this, boil the ingredients for 1 minute. in boiling water. Stir and pour into jars of pears.
- Place unclosed jars in boiling water over low heat and keep in it for about 15 minutes. Roll it up.
Advice. Pear preparations prepared in this way are good for salads, stews, meat dishes, or even as a self-sufficient side dish.
How to make jam and compote from pears
For a tasty and tender jam according to a quick recipe, you will need about 1 kg of fruit, 2 tbsp. l. lemon juice, 2-3 tbsp. l. pectin, 0.5-1 kg of sugar (to taste). How to cook:
- Slice and peel the pears. Mash them with a spoon in a deep plate. The pulp should release juice.
- Add pectin and lemon juice.
- Pour into a saucepan. Bring to a boil over medium heat.
- Add sugar and reduce heat. Stir the mixture from time to time until it thickens. The way to check is to drop a drop on a saucer and monitor. If the pear mixture does not spread, it is cooked.
- At the same time, sterilize the jars. Pour the jam immediately after it is ready. Roll it up.
Compote will also delight you with a sweet and pleasant taste. For 1 kg of medium-sized fruits you will need 200 g of sugar, 1 liter of water, 2 g of lemon acid (for one 3 liter jar). Recipe:
Assorted jam with oranges and apples
Ingredients for 1 liter of jam:
- 700 g each of pears and apples;
- 1 large orange;
- 200 g sugar;
- some water;
- 2 g citric acid.
Cooking method:
Let the jam cook for 30 minutes, remembering to stir. Pour the finished jam into sterile jars, roll up the lids and leave upside down. This jam is a very tasty storehouse of valuable microelements.
Preparing pears in syrup: video
Preface
Canned pears are a tasty and healthy product. And preparing such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare several kilograms of delicious fruit in the fall.
Pear is a healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, which the human body needs, especially in winter.
- Useful for those who suffer from intestinal disorders, as it improves digestion.
- Creates an acidic environment in the gastrointestinal tract, where the proliferation of pathogenic microbes is suppressed
- Promotes blood regeneration, strengthens blood vessels. Even doctors recommend daily use for pregnant women and people with cardiovascular pathology.
- One of the few fruits that can be eaten by people suffering from diabetes.
- Useful during acute respiratory viral infections due to the content of arbutin (a natural antibiotic).
- It has also found a place in cosmetology, since masks made from it are suitable for all skin types, give smoothness, tighten pores, and even out.
But you need to remember that frequent consumption may cause problems. That is why it is better to abstain in the presence of intestinal and stomach diseases due to the presence of stony cells in the pulp, which will irritate the mucous membranes.
Suitable for filling pies and for simple use. They can be served with caramel, whipped cream, or eaten with sweet pancakes. Besides, this is a great way.
Sealing pears for the winter requires, first of all, proper harvesting of fruits in the autumn. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during the cooking process. If the fruits are a little under-ripe, don’t worry, because during the cooking process the fruits will ripen and be very tasty.
It is very important that you wash the fruit thoroughly and sterilize the utensils.
In order to prepare canned pears for the winter, we will need:
- 2 kg of fruit;
- 1 tsp. citric acid;
- 500 g sugar;
- 1 pack of vanilla sugar;
- 1.5 liters of water.
The ingredients are designed to prepare one three-liter jar of pears - if you want to close more jars, be sure to follow the proportions.
Preparation:
- First of all, you need to prepare jars and other canning tools, wash them and sterilize them.
- Wash the fruits thoroughly, and after removing the tail, cut them into two halves. Using a small knife, remove the core and seeds so as not to damage the pulp.
- The prepared pears should be placed in dry and already sterilized jars so that there is 3-5 cm of free space left up to the neck of the jar.
- Fill the stacked fruits with boiling water up to the neck and leave for 5-10 minutes. During this time, the fruit slices will release juice.
- After this, pour the water into a saucepan, add sugar and bring to a boil.
- Pour the syrup over the fruits in the jars and leave for another 20 minutes. For the last time, pour the sweet syrup into the pan, add citric acid and vanilla sugar, bringing the mixture to a boil again.
- We roll up the jars with lids, for which you should use a seaming machine.
The jars can be stored at room temperature, but after opening it is advisable to put them in the refrigerator. This way you can cook and they will be just as tasty and healthy.
There are various recipes for rolling pears. One of the most delicious recipes is pears in syrup, which are quite easy to prepare. With them, you will always have a healthy product on your table with an amazing taste.
Required ingredients:
- 1.5 kg of fruit;
- 600 ml water;
- 100 ml 9% vinegar;
- 0.5 tsp. citric acid;
- 300 g sugar;
- 1 tbsp. l. ground cinnamon;
- 4 pcs sweet peas;
- 8 g dried cloves.
This winter recipe uses pears that ripen in early October. They are collected in the first cold days. The hard, bright green fruit has very juicy and sweet pulp.
These fruits make jam in the form of neat sweet slices. The addition of walnut kernels adds taste and beneficial properties.
Ingredients:
- Pears—6 kg;
- Sugar for pears—1.0 kg;
- Lemon—2 pcs.;
- Walnut kernels - 2 cups;
- Sugar for nuts—0.3 kg.
Result:
From these ingredients you will get about 5 kg of delicious pear jam or 3 full jars of 1.5 liters each.
Cooking time:
It takes 24 hours from cutting the fruit to wrapping the finished product in jars. But in fact, the housewife spends about two hours, and the rest of the time the jam is infused.
For example, you can use a graph like this:
On Saturday from 14 to 15 hours, prepare the ingredients,
On Sunday at 10 a.m., at 12 p.m., at 2 p.m., stir the jam, bring to a boil and remove from heat. At 3 p.m., pack the finished jam into jars and close the lids.
How to make green pear jam - step by step recipe with photos
Take 6 kilograms of hard pears and wash them with a brush.
Prepare each fruit as follows: remove the tail and cut into two parts, cut off the lower part where the sepal was, then cut each half into slices and remove the middle. Place the processed slices in a container with water to prevent them from darkening.
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Now drain the water and rinse the product again. You should have 5 kg of quarters to make pear jam. Gradually place pear slices into a special aluminum bowl and sprinkle with granulated sugar. Cover the bowl with pears and sugar and place in the cold.
Add sugar to two cups of peeled walnuts and stir. Place the bowl with nuts and sugar in the cold.
The next day, syrup should form at the bottom.
Add nuts and fresh juice of one lemon to the bowl with pears, stir and put on fire for the first time. Bring to a boil and turn off the heat.
After two hours, add the juice of the second lemon, stir and put on the fire, bring to a boil. Drizzle the pear slices with the syrup released during the cooking process. After five minutes, turn off the heat.
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After the next two hours, put the jam back on low heat, let it boil and turn it off immediately.
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Prepare three sterilized 1.5-liter jars and place them on a dish or in another basin so as not to spill the sweet liquid on the table. Divide the nut slices evenly among the jars, then top with the remaining syrup.
Now you know how to make delicious green pear jam with flavorings for the winter.
Jam “Polka Dots”
1.5 kg pears,
400 g sugar,
2 medium sized lemons
2 tbsp. l. poppy
Wash the pears thoroughly, remove seeds and cut into cubes. Squeeze the juice out of the lemons, pour it over the pears, sprinkle them with sugar and leave for 3 hours. Then put on fire and cook for 20-25 minutes, gently stirring and collecting foam. When the foam stops appearing, remove the pears from the heat. Beat half the mass with a blender (or puree with a masher), add to whole pears. Fry the poppy seeds in a dry frying pan, mash, add to the pears, stir and cook for another 10-15 minutes.
Place in sterile jars and roll up.
Poppy seeds give the jam a special, nutty, caramel flavor - be sure to try it! You can adjust the amount of sugar and lemons in this recipe to suit your taste.
Pear jam with citruses and nuts
1.5 kg pears,
1 kg sugar,
2 oranges,
2 lemons
150 g each almonds and raisins
Remove seeds and stems from the pears. Wash the oranges and lemons with a brush and cut into slices, remove the seeds. Pass the pears and citruses through a meat grinder, add sugar, stir and leave for 12 hours. During this time, stir the mixture periodically. Add almonds (with skins) and raisins, stir and place on the stove. Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring very often. (It is better to take a pan with a non-stick coating - the jam may burn.) Sterilize the jars and lids. Pack the jam and roll it up.
Pears in wine
Pears; for filling:
1 liter of dry red wine,
1 tbsp. water,
5 tbsp. l. Sahara,
1 tbsp. l. ground cinnamon,
6 - 7 clove buds,
4 peas of allspice,
4 cardamom pods,
a pinch of ground ginger,
Wash the pears, peel them, cut them into halves, removing the core, tail and bottom. Wash the jars thoroughly and place the pears tightly in them. Boil all filling ingredients for 10 minutes over low heat. Pour boiling water over the pears and sterilize (2-liter jars for 35 minutes, 3-liter jars for 45 minutes). Roll up, turn over, wrap and let cool completely.
Pears in syrup
Pears;
for syrup: for a 3 liter jar
1.5 liters of water,
300 g sugar,
citric acid on the tip of a knife.
Wash the pears, remove the skin, stems and core. Sterilize the jars and place the pears in them. Pour boiling water over the pears and leave for half an hour. Drain the water, boil it and pour it over the pears again for half an hour. Drain the water, add sugar and citric acid, boil, pour over the pears, roll up with sterile lids, turn over, wrap and let cool.
Oriental pears
2 kg of unripe pears;
for syrup:
1 kg sugar,
1 tbsp. water,
1 tbsp. vinegar,
10 buds of cloves,
1 tbsp. l coriander,
0.5 tsp each cardamom, dried ginger and grated nutmeg.
Peel the pears, cut into quarters and remove the core. Combine water, vinegar and sugar, boil for 5 minutes from the moment of boiling, add pears, add spices and cook over low heat for 40 minutes from the moment of boiling, stirring often with a wooden spoon. The pears should become soft, glossy, and translucent. Sterilize the jars and lids, package the jam and roll it up. Turn over, wrap, let cool.
Pear jam with anise
1 kg of pears,
0.5 kg sugar,
10 g pectin,
2 tbsp. l. star anise (star anise),
3 tbsp. l. lemon juice.
Peel and core the pears and cut into small pieces. In a bowl, mix pears, sugar, star anise, pectin and lemon juice. Let stand for 20 minutes, then put on the heat, bring to a boil, reduce heat to low and simmer for 15-20 minutes until the jam thickens. Sterilize the jars and lids, package the jam, roll it up, turn it over and wrap it.
Pear compote
For 3 kg of pears - 0.75 kg of sugar,
1.75 liters of water.
Boil syrup from water and sugar, strain and cool. Wash the pears (it is better to take small, even, dense, but ripe ones), cut out the bottom and tail. Sterilize the jars, place the pears in them, and fill them with syrup. Sterilize for 20 minutes (3-liter jars) and seal with sterilized lids. Turn over, wrap, leave until cool.
Pear jam with cinnamon
5 kg ripe soft sweet pears,
2 kg sugar,
2 tbsp. l. ground cinnamon.
Wash the pears, remove the skin, core and tails. Place tightly in a saucepan and pour enough water on top to cover the pears. Boil the pears until completely soft. Rub through a sieve, add sugar and cinnamon to the puree, stir and, continuing to stir frequently, cook until the jam becomes thick (depend on your taste: if you like it thicker, keep the jam on low heat for about 30-45 minutes).
Sterilize the jars and lids, package the jam and roll it up immediately.
Whole pear jam
3 kg. pears,
1.5 kg sugar,
3 tbsp. water,
1 tbsp. vinegar,
carnation.
Select small, dense pears. Carefully cut out the tail and bottom of each, and insert a clove bud into the recess in place of the bottom. Place the pears in a bowl, add water and vinegar, add sugar, shake and place on low heat. Cook without stirring, but occasionally shaking the bowl with pears, until the syrup becomes viscous and glossy, and the pears are soft. Sterilize the jars, place the pears with syrup in them and roll up. Turn over, wrap and let cool.
Pear jam with vanilla
10 large thin-skinned pears,
3.5 tbsp. Sahara,
2 packets of vanilla sugar,
Remove the core and stems from the pears and finely chop the pulp. Add sugar and vanilla sugar, stir and place over medium heat. Cook, stirring frequently, for about half an hour - until the pears are soft. The jam can be pureed with a blender, or you can leave it as is - if you like to feel pieces of fruit in jams. Sterilize the jars and lids, package the jam, roll it up, turn it over and wrap it.
Pear jam “Fragrant”
1.5-1.8 kg of pears,
2 large lemons,
5 tbsp. Sahara,
0.5 tbsp. l. cinnamon and ground black pepper,
1 tbsp. l. butter,
20 g pectin.
Peel the pears from the skin, tails and core, beat the pulp with a blender. You should have 4 cups of pear puree. Wash the lemon with a brush, scald it, remove the zest and squeeze out the juice. Combine pear puree, sugar, lemon zest and juice, spices and butter, bring to a boil, stirring frequently. Add pectin, stir and cook for 5 minutes, stirring and removing foam. Sterilize the jars and screw caps, spread the jam, filling the jars up to the hangers, screw the lids on and sterilize for 10 minutes. Turn over, wrap and let cool.
Pear marshmallow
2 kg. pears,
0.5 kg black currants.
Rinse the ripe pears, remove the core and stems. The peel can be left if it is thin, or it can be removed. Place the pears in a wide-bottomed bowl, pour in 3 tbsp. l. water. Mash the currants lightly, add to the pears and, stirring frequently, cook until tender.
First, the pears will give juice (to boil the mass faster, you can drain it) - boil until it evaporates and the mass becomes thick. Beat it with a blender or pass through a meat grinder. Line an oven tray with parchment paper, place the puree on it and smooth it out. Preheat the oven to 100°C (if your oven does not have a low-temperature baking mode, just turn it on low and open it slightly). Place the sheet and dry the marshmallow until ready - until it becomes dry
and plastic. Cut the finished marshmallow into strips or roll it into a roll and place it for storage in a glass container or linen bag.
Pear jam with pink pepper
1 kg ripe soft pears,
0.5 kg sugar,
100 ml water,
half a lemon
1 tsp. pink peppercorns.
Peel the pears, remove seeds and stems, chop finely, add water and simmer over low heat for 20-25 minutes. Cool slightly and beat the pulp with a blender. Squeeze the juice from half a lemon into the pear puree, add sugar and pepper, stir and return to the heat. Cook, stirring very often, for 10-15 minutes (until the jam is as thick as you like). Sterilize the jars and lids, package the hot jam, roll it up, turn it over, wrap it and let it cool.
Pink pepper is a very special spice. It gives pear jam a light spicy aroma and piquant taste. The jam is transformed with it!
On a note:
*** To make the color of pear jam amber-golden, you need to boil it many times. Or add orange juice and zest.
*** Pears do not have a strong taste or smell. And they clearly lack acid. Therefore, do not be afraid to add sour ingredients to pear preparations - lemon juice, citric acid, juice and zest of lime or sour oranges. Even vinegar, especially natural apple or wine vinegar, will help to perfectly match the delicate taste of pears.
*** Summer varieties of pears are suitable for preservation. Canned winter ones are tough, but fresh winter ones are just right.
*** Very tasty jam from wild pears. It is repeatedly boiled in thick syrup. One “but”: such preparation requires a lot of sugar, from 1.5 to 2 kg per 1 kg of pears.
*** Pears “get along” very well with almost any spice. Even the bay leaf gives them a special touch! Therefore, if you like some special spice (star anise or ginger, for example) and would like to experiment with jam, experiment with pear jam.
*** Pears are also good in dried form. But freezing a pear is not the best idea: it will not retain either its taste or shape when defrosted.
("Television Week" No. 85 Preserving jam)
