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Puree from pears with lemon for the winter

0
837
Kitchen Eastern European
Calorie content 130.8 kcal
Portions 1 l.
Cooking time 190 minutes
Proteins * 0.4 gr.
Fats * 0.3 g
Carbohydrates* 55.2 g
* per 100 gr. product
Puree from pears with lemon for the winter
Content

Vegetable or fruit puree is somewhat similar in consistency to jam, but due to the rapid heat treatment it retains more useful vitamins. Today I want to share a mind-blowing pear puree with lemon, cooked for the winter.

Ingredients

Cooking process

step 1 out of 8
Select the required amount of juicy ripe pears. Wash them thoroughly in cool running water using a fruit and vegetable brush.
step 2 out of 8
Dry the prepared pears with a clean kitchen towel, then peel them of seeds and core and chop randomly. Put them in a metal bowl with a thick bottom, add the required amount of granulated sugar, cloves and anise.
step 3 out of 8
Rinse oranges and lemons thoroughly in running water using a fruit and vegetable brush. Pat dry, then cut into thin slices and place with the rest of the ingredients.
step 4 out of 8
Rinse the basil thoroughly under cold running water, and then shake off excess moisture, put in a container with the rest of the ingredients. Cover the container with a lid and leave to infuse for about an hour.
step 5 out of 8
Then put the container on moderate heat and bring to a boil, reduce heat and cook the fruit for 10-12 minutes. Remove from heat and cool completely. Repeat the procedure 2 more times. Then remove the basil sprigs, and if you're lucky, the anise star and clove buds. Cool the fruit mass slightly, then use a hand blender and chop until smooth.
step 6 out of 8
Wipe the crushed mass through a fine sieve and punch again with a blender.
step 7 out of 8
Put the mashed mass back into a container with a thick bottom, put on moderate heat, bring to a boil, and then reduce heat. Boil the lemon and pear puree for about 3-5 minutes. Wash the jars well in warm water and sterilize in the microwave. Pour boiling water over the lids.
step 8 out of 8
Put the hot pear and lemon puree in sterile jars and screw with sterile lids. Then turn the hot jars upside down and wrap them in a terry towel or something warm. Leave in this state until completely cooled for a day. Transfer the completely cooled jars of pear puree to a dark, cool place for storage - in the basement, cellar or closet.

Bon Appetit!

 

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