Today we will share with you 20 different recipes for making pear compote for the winter. We recommend trying several options at once to enjoy a variety of tastes and memories of summer!
1. Classic pear compote with sterilization
Compote can be poured into a jug, and pears can be served as a dessert.
You will need: 1 kg pear, 350 g sugar, 5 l water.
Cooking: Pears cut into quarters, peeled and put in sterilized jars. Boil water separately, add sugar and boil for 2 minutes. Pour boiling syrup into jars of pears, sterilize for 15 minutes and roll up.
2. Compote of small pears with cloves and cinnamon
If everything is done correctly, the workpiece can be safely stored for up to two years.
You will need: 1 kg of small pears, 2 cloves, 1 cinnamon stick, 350 g of sugar, citric acid at the tip of a knife, 6 liters of water.
Cooking: Place spices and whole pears in sterilized jars. Fill them to the top with boiling water, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add sugar and citric acid. Boil the syrup for 3 minutes, pour it back into the jars, roll up and turn upside down.
3. Pear compote with aspirin
Place the tablets in a tablespoon and press firmly on top of the second – the same size.
You will need: 1 kg pear, 2 aspirin tablets, 350 g sugar, 6 liters of water.
Cooking: Pears cut into quarters, peeled, chopped and put in prepared jars. Fill to the top with boiling water and leave for 20 minutes. Drain the water into a saucepan, add sugar and crushed aspirin tablets. Boil for 3 minutes, pour the syrup back into the jars and roll up.
4. Compote of whole pears with mint and lemon juice
Compote is also often prepared with lemon balm and thyme.
You will need: 1 kg of pear, 5 sprigs of mint, juice of half a lemon, 400 g of sugar, 5 liters of water.
Cooking: Place mint and whole pears in jars. Boil water, add sugar and boil for 3 minutes. Pour this syrup into jars, sterilize for 15 minutes and carefully remove the jars from the sterilization bath. Add lemon juice, roll up and turn upside down.
5. Pear compote without sugar for the winter
A delicious compote recipe for those who have given up sweets.
You will need: 1 kg pear, 0.5 tsp citric acid, 5 liters of water.
Cooking: Place chopped pears in sterilized jars. Boil water, add citric acid and boil for 2 minutes. Pour boiling syrup into jars, sterilize for 15 minutes and roll up.
6. Vanilla compote with pears and citric acid
From the indicated amount of ingredients, one 3-liter jar of compote is obtained.
You will need: 500 g pear, 2 drops vanilla essence, 150 g sugar, citric acid at the tip of a knife, 2.5 liters of water.
Cooking: Cut the pears into quarters, remove the stones and put them in jars. Pour boiling water to the top, cover with lids and leave for 20 minutes. After that, pour the water into the pan, add sugar and citric acid. Boil for 3 minutes, add vanilla essence and remove from heat after 1 minute. Pour the boiling syrup back into the jars, roll up the compote and turn it upside down.
7. Pear compote with stevia for the winter
Such a compote can be safely stored even at room temperature.
You will need: 500 g pear, 1 tsp stevia extract, 0.5 tsp citric acid, 2.5 liters of water.
Cooking: Place chopped pears in jars. Boil water, add citric acid and stevia extract. Boil for 2 minutes, pour this syrup into jars of pears and sterilize for 15 minutes. Roll it up, turn it upside down and wrap it in a warm blanket for a day.
8. Pear compote with mint and lime juice
Enjoy your delicious drink!
You will need: 500 g pear, 3 mint sprigs, 1 lime, 150 g sugar, 0.5 tsp. citric acid, 2.5 liters of water.
Cooking: Put mint and chopped pears in sterilized jars. Fill them to the top with boiling water, cover with lids and leave for 20 minutes. Rinse the lime with boiling water, cut in half and squeeze out the juice. Drain the water from the jars into a saucepan, add citric acid, lime juice and sugar. Boil for 2 minutes, pour syrup into jars of pears and roll compote for the winter.
9. Pear compote with cinnamon
Do not remove the pan from the heat until the last jar is full.
You will need: 1 kg pear, 1 cinnamon stick, 350 g granulated sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Cut the pears and put them in jars together with cinnamon. Boil water, pour into jars and leave for 20 minutes. Drain the water into a saucepan, add sugar and citric acid. Boil for 2 minutes, pour back into jars, roll up and turn upside down.
10. Pear, plum and lemon compote
It is convenient to drain the water from the jars using a special lid with holes.
You will need: 500 g pear, 500 g plums, 1 lemon, 400 g sugar, 5 l water.
Cooking: Prepare pears and plums, peel, chop and put in jars. Rinse the lemon with boiling water, cut it together with the peel and add to the rest of the fruit. Pour boiling water over everything and leave covered for half an hour. Drain the water into a saucepan, add sugar and boil for 2 minutes. Pour boiling syrup into jars, roll up and leave warm for a day.
11. Pear compote with nutmeg and lemon juice
Lemon juice acts here as a preservative and gives the compote a refreshing citrus note.
You will need: 1 kg pear, 0.5 tsp ground nutmeg, 50 ml lemon juice, 350 g sugar, 5 liters of water.
Cooking: Boil water, add chopped pears, nutmeg and sugar. Boil for 5 minutes, pour in lemon juice and boil for another 2 minutes. Pour compote into jars, roll up and turn upside down.
12. Compote of green pears with mint
Pre-sterilize the jars in hot water, over steam or in the oven.
You will need: 1 kg of green pears, 3 sprigs of mint, 0.5 tsp. citric acid, 250 g sugar, 5 liters of water.
Cooking: Pears cut into four parts, peeled and put in prepared jars. Cut the mint into large pieces and add to the pears. Boil water, add sugar and citric acid. Boil for 3 minutes, pour into jars and sterilize for 15 minutes. Carefully take the compote out of the sterilization bath, roll it up and wrap it in a thick blanket.
13. Pear compote with apple juice
It is advisable to use homemade juice.
You will need: 500 g pear, 150 g sugar, citric acid at the tip of a knife, 1 liter of apple juice, 2 liters of water.
Cooking: Pears cut into quarters, peeled, chopped and put in jars. Boil water, add apple juice, sugar and citric acid. Boil for 3 minutes, pour into jars of pears and sterilize for 15 minutes. Carefully remove the jars from the sterilization bath, roll up and turn upside down.
14. Pear, grape and blackberry compote
Ready compote is tasty, rich and very beautiful.
You will need: 500 g pear, 200 g grapes, 200 g blackberries, 250 g sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Put grapes, blackberries and chopped pears in jars. Fill them to the top with boiling water, cover with lids and leave for 30 minutes. Drain the water into a saucepan, add sugar and citric acid. Boil for 2 minutes, pour back into jars and roll up.
15. Apple-pear compote for the winter
If the compote is not sweet enough in winter, add a little more sugar.
You will need: 500 g pears, 500 g apples, 1.5 cups of granulated sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Cut the fruit in half, remove the stones, chop and pour into a pot of boiling water. After boiling again, add sugar and citric acid. Boil compote for 5-7 minutes, pour into sterilized jars and roll up.
16. Pear compote with lemon for the winter
Citruses are pre-scalded with boiling water.
You will need: 1 kg pear, 2 lemons, 400 g sugar, 6 liters of water.
Cooking: Cut and put the pears with lemons in sterilized jars. Fill them with boiling water and leave for 20 minutes. Drain the water into a saucepan, add sugar and boil for 2 minutes. Pour the boiling syrup back into the jars, roll up and turn upside down.
17. Pear and sea buckthorn compote for the winter
Cut pears into cubes, circles, bars or pieces of arbitrary shape.
You will need: 600 g pear, 1 cup sea buckthorn, 250 g sugar, 0.5 tsp. citric acid, 5 liters of water.
Cooking: Remove pits from pears and chop. Place sea buckthorn and pear slices in sterilized jars. Fill them to the top with boiling water, cover with lids and leave for 30 minutes. Drain the water into a saucepan and boil for 2 minutes. Pour sugar and citric acid into jars. Pour boiling water again, roll up and turn upside down.
18. Pear and plum compote
Boil in a stainless steel saucepan.
You will need: 500 g pear, 500 g plums, 300 g granulated sugar, juice of half a lemon, 5 liters of water.
Cooking: Prepare pears and plums, peel them and put them in sterilized jars. Pour boiling water to the top and leave to warm under the lids for 30 minutes. Then drain the water into a saucepan, add sugar and citric acid. Boil syrup for 3 minutes, pour back into jars, roll up and turn upside down.
19. Pear compote with dogwood
Sweet and sour taste and slight notes of astringency.
You will need: 1 kg pear, 200 g dogwood, 350 g sugar, citric acid at the tip of a knife, 5 liters of water.
Cooking: Cut the pears into quarters, remove the pits and chop. Put the dogwood and crushed pears in jars. Fill them to the top with boiling water, cover with lids and leave to warm up for 30 minutes. Drain the water into a saucepan, add sugar and citric acid. Boil for 2 minutes, pour the resulting syrup into jars and roll up.
20. Pear compote with dogwood and plums
Do not use soft pears, otherwise they will boil and the compote will turn out ugly.
You will need: 500 g pear, 500 g plums, 200 g dogwood, 350 g sugar, 3 allspice peas, 0.5 tsp. citric acid, 6 liters of water.
Cooking: Peel the pears and plums, cut into large pieces and, together with the dogwood, put them in jars, occupying no more than one third of the volume. Pour in boiling water, cover with lids and leave to warm up for 30 minutes. Drain the water into a saucepan, add allspice, citric acid and sugar. Boil for 3 minutes, pour back into jars and roll compote for the winter.