Pear compote

1 serving


Compote can be made from whole and sliced pears. Small pears are recommended to be cooked whole, medium - cut into 4 parts, and large - into b - 8 parts. Pears are peeled with a sharp knife, rinsed thoroughly, put in a saucepan, poured with water, slightly acidified with citric acid, and boiled until soft. Then transfer the pears to cold water and completely cool, and then arrange in jars and pour cold sugar syrup. Close the jars with pears tightly, put in hot water and steam for 15-20 minutes. (Stew the jars with a capacity of 0. 5 liters for 15 minutes, and the jars with a capacity of 1 liter - 20 minutes. )