Pear in syrup - delicious harvest for the winter
Pear in syrup can be preserved in many ways. Today, we'll look at the simplest and most common method, which does not take a lot of time to implement.
Delicious and gentle pears in syrup: recipe
Necessary components and inventory:
- citric acid - 2-3 g;
- sugar vanilla - a sachet;
- pears ripe medium - 1.5 kg;
- drinking water (for syrup) - 2 liters;
- sand sugar - 550 g;
- a pan enameled;
- cutting board;
- knife, large spoon, ladle, plate;
- sterilized jars, lids;
- large terry towel.
Choosing the right fruit
Pear in the syrup turns delicious from differentvarieties of fruit. We decided to buy "Abbot Fetel". This is due to the fact that such a product is very sweet, and also has a pinkish-yellow color, which is very suitable for us. However, it should be noted that when choosing any kind of fruit should always pay attention to its average softness. After all, if the too hard ingredient is preserved or, on the contrary, is overripe, the dessert will not turn out as delicious and tender as one would like. Ideal option will serve those pears, when pressing on which forms a small dimple.
Processing of the main ingredient
Pear in syrup can be preserved as inholistic form, and cut into quarters. We decided to apply the 2nd option, since the fruit variety we chose is too large. Thus, the products purchased or collected are required to be washed, removed the pedicels, and then cut into quarters and gently remove the seminal box and navels.
Preparation of syrup and its spill
Virtually all canned pears in syrupare prepared on the basis of sweet water. But to make such a dessert more delicious and flavorful, it is recommended to add a little acid (lemon) and vanillin to the dressing. But first things first. First you need to pour the drinking water into the enamel saucepan, and then put the sugar and boil. At this time, you need to take the sterilized jars and put them into the previously processed pieces of fruit (2/3 glassware). After that, they must be filled with boiling syrup and soak for 5 minutes. Then the sweet liquid (without pears) should be poured into a saucepan and brought to a boil. It is desirable to repeat the described procedure 2 or 3 times. Before the last bay in the syrup it is required to pour in citric acid and vanillin.
The final stage in the preparation of dessert
After the pears are last filledsweet and fragrant liquid, they must be rolled up with sterilized lids, turned over and covered with a large terry towel. In this state, the jars should be kept until the next day. Then they need to be placed in a cellar, a refrigerator or a cellar.
Pear in syrup will be completely ready forUse after a month (after its manufacture). If you use this dessert at once, it will turn out to be tough and not very tasty, as the fruit will not have time to soak properly.
