Pear compote with citric acid for the winter
0
1176
Kitchen
Eastern European
Calorie content
49.8 kcal
Portions
3 l.
Cooking time
30 minutes.
Proteins *
0.2 g
Fats *
0.1 g
Carbohydrates*
12.1 gr.
For pear compote, it is recommended not to use overripe, soft fruits. With heat treatment and subsequent storage, such fruits will simply lose their shape, soften and contribute to the clouding of the drink. Choose ripe, but firm pears that will remain unchanged until you consume the compote. Substandard fruits can be used in external defects, deformations - after all, they can simply be cut off and leave pieces of the desired shape.
Ingredients
Cooking process
Cut the washed pears into longitudinal quarters and cut out the seed pods. We also remove the peduncles and marks from the ovaries. If there are defects, a damaged surface, we must cut it all off. To prevent the fruit from oxidizing in air and darkening before rolling, we immediately proceed to the next stage of cooking.
Place the prepared pieces of pears in a saucepan and fill them with water in the specified amount. Pour granulated sugar on top. Place the pot on the stove and heat the contents to a boil. During heating, periodically stir the water with the pears so that the sugar dissolves faster. As soon as the syrup with pears actively boils, we immediately remove it from the stove - no need to cook. Before pouring the compote into the jars, let it stand in a saucepan for ten minutes - so the fruit will be more saturated with the sweet liquid.
Bon Appetit!