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Puree of pears with citric acid for the winter

0
870
Kitchen Eastern European
Calorie content 223 kcal
Portions 0.3 l.
Cooking time 35 minutes
Proteins * 0.4 gr.
Fats * 0.3 g
Carbohydrates* 55.2 g
* per 100 gr. product
Puree of pears with citric acid for the winter
Content

I want to share a recipe for a delicious, aromatic and quick-to-prepare pear puree with citric acid for the winter. Puree is obtained with a thick, uniform consistency, and can be used as a filling or impregnation for homemade baked goods, as well as as a stand-alone treat.

Ingredients

Cooking process

step 1 out of 8
Take out the required amount of juicy ripe pears and wash them well in cool running water using a fruit brush, pat dry with a tea towel, remove seeds and core, and cut into medium-sized cubes.
step 2 out of 8
Then place in a heavy-bottomed saucepan, pour in water, put on fire and bring to a boil, reduce heat and simmer for about 10 minutes.
step 3 out of 8
Grind the cooked fruit to a smooth smooth consistency directly in the saucepan using an immersion blender.
step 4 out of 8
Add the required amount of granulated sugar and citric acid, mix thoroughly.
step 5 out of 8
Put on medium heat again, bring to a boil, and then reduce heat. Boil the pear puree for a few minutes.
step 6 out of 8
Wash the jars thoroughly in warm water with baking soda and microwave sterilize. Pour boiling water over the lids.
step 7 out of 8
Put the hot pear puree in sterile jars and screw with sterile lids. Then turn them upside down and wrap them in a warm blanket or terrycloth towel.
step 8 out of 8
Leave in this form until completely cool for 12 hours, then move the jars to a dark, cool place - in a cellar, basement or closet.

Bon Appetit!

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