Pear compote i

1 serving


Hard pear fruits such as Bere are the best to make compote. Large pears can be cut into quarters, removing seed boxes, halves are reduced. After that, immediately place the pears in a solution of citric acid (1 g of citric acid per 1 l of water). In this solution, hold pears for no more than half an hour. In general, the pear is a capricious fruit. Here you need to be on the lookout. If the pears are sweet, put less sugar in the syrup if too soft - reduce the sterilization time. For "ideal" pears, the sterilization time is about 30 minutes from the moment the water boils. Sterilization temperature - 90 ° С. In compliance with the same rules, apple compote is made. Only before canning, they must be blanched for no more than 5 minutes, poured with syrup (540 g of sugar per 1 liter of water). Sterilization time - 20 min.