After the end of summer, people become nostalgic for the fragrant fruits that the garden provided throughout the season. That's why housewives devote their free time to preparing for the winter. In addition to jam, emphasis is placed on preparing canned fruits. How aromatic a compote of pears and apples is, which will remind you of summer, give you a lot of pleasant moments and fill your body with useful elements.
Cooking features
There are several options for preparing compotes for the winter.Some housewives approach the preparations meticulously, pouring fruit multiple times and sterilizing the jars.
Others cook simply, without unnecessary effort. General cooking rules include:
- careful sorting of pears and apples, with a selection of whole ones, without damage, wormholes, rot;
- selection of fruits with dense consistency;
- washing the fruits before placing them in containers;
- preparing jars by washing them in hot water with the addition of baking soda and sterilizing over steam or in the oven;
- selection of lids for rolling compote without scratches and dents, with tight-fitting rubber bands.
A properly prepared fruit drink will not only quench your thirst, but also give you a piece of summer. The fruits of canned pears and apples retain a large amount of vitamins and microelements that the human body needs so much in winter.
How to cook compote from fresh pears and apples for the winter
It’s easy to prepare an apple and pear product if you choose a recipe that has been tried and tested by housewives more than once. You can brew a drink from whole fruits, but then they must be small so that they can fit into the jar. Large fruits will need to be cut.
Fruit preparation
Compote is best prepared from fresh rather than dried ingredients. Collected or purchased pears and apples are washed using a brush under running water. There is no need to peel them. This will preserve more vitamins under the skin.
Before cooking, dry the fruit using disposable towels.
If a fruit variety is famous for its large fruits, then they are cut into slices or cut into 4 parts. At the same time, peel the pears and apples from the core, carefully cutting it out with a sharp knife. The fruits are also freed from twigs and leaves.
The number of pears and apples should be the same, then the assortment will have a unique taste and aroma.
Pouring boiling water over fruit
Prepared and sterilized jars are filled with fruit quarters to half the volume. First, pour boiling water over it so that all the fruits are under water. After this, the fruits are allowed to soak and become saturated with moisture. To do this, leave for 1 hour.
In some recipes, it is believed that it is enough to keep the fruits in boiling water for 10 minutes, but you should pour them 2-3 times, draining the water. Everything must be done in such a way as to comply with the sanitary and hygienic rules of canning.
Bring the compote to full readiness
Drain the water into the pan one last time. If there is not enough liquid to fill, then add a little water. Add sugar, using the same amount per kilogram of fruit. It is advisable to add a little citric acid, which can be replaced with the juice of fresh orange or lemon. It’s not bad to add mint leaves and a pinch of cinnamon for flavor and piquancy.
Now all that remains is to cook the syrup, stirring constantly. Boil until all ingredients are completely dissolved, without any residue. Hot liquid is poured over the fruit, filling the jars to the brim.
After this, they are covered with boiled iron lids and tightened. Turning it upside down, wait for the containers with compote to cool down.
For better preservation, you can sterilize jars of fruit filled with syrup. The containers are kept in a water bath for up to 30-40 minutes. Only after this procedure the containers are closed with lids.
You can wrap the jars while waiting for them to cool completely. Ready compotes for the winter from pears and apples are ready, and they are sent to a cool place.
How to serve apple and pear compote
A dessert drink made from apples and pears is a great addition to lunch or afternoon snack.It is served chilled. If the syrup is very sweet, you can dilute it with cold boiled water and pour it into tall glasses or wine glasses. The fruits are then laid out separately.
The compote is served in special bowls along with a dessert spoon, as well as a fork used to eat fruit.
Storing compote
Jars of dessert fruit delicacy will last for years if the product is prepared correctly. A basement or cellar with an air temperature of at least 0 degrees is used for it. Small containers can be placed in the refrigerator, taken out as needed in the winter. Canned dessert can be stored for no more than 2 years, although it is unlikely that a delicious compote of apples and pears will last that long. It will be the most honorable dessert on the table in winter.
