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Aromatic pears in syrup

Aromatic pears in syrup

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From the range of quick and tasty recipes ...

  • 3 pears
  • 100 gr sugar
  • 200 ml water
  • 1 tablespoon lemon juice
  • 1 cinnamon stick
  • 3 cloves
  • 1 star anise
  • 2 cardamom pods
  • 1 sachet of vanilla sugar
  • for decoration:
  • or strawberry
  • a tablespoon of fatty yogurt

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Aromatic pears in syrup:

Peel a squash, grate it and squeeze the juice. Bring the sugar water to a boil and add all the spices to the water. When it starts to boil, put the pears, put a lid made of baking paper on top. Let the pears boil for 5 minutes, take them out and leave the syrup for 30 minutes, until it decreases and becomes a thick syrup. Put pear on the plate, pour syrup over the pear and serve with a tablespoon of fatty yogurt and a sliced ​​strawberry for appearance and color.

Tips sites


yogurt can be replaced with sour cream or vanilla ice cream, and strawberry with a mint leaf


pears must be hard

Pear fruit liqueur

Cooking autumn liqueur fruit - is a real pleasure, because the trendy way delicious drinks obtained from the fact that nature offers us. One of these is pear liqueur.


  • 0, 9-1.0 kg ripe, juicy pears
  • two glasses of water
  • 0.5 ml of vodka
  • cup of caster sugar.

Beverage Preparation:

  1. clean clean pears, grill and place the bottle in a volume of three liters
  2. Pour the grated pear vodka, lock the bottle and put in a cupboard for two months
  3. After this time, filter the pear liqueur and pour into a sugar syrup obtained from two cups of sugar from the cup and water.
  4. Leave the mixture to stand for another seven days, then strain and pour into small bottles.

The amount of sugar and water indicated in the recipe, calculated per liter of alcohol tinctures, if more happened, and they need a little more syrup.


Peel a pear, grate it and cut it in half. Sprinkle them with lime juice so they don't change color.

Heat the butter in a pan, add the sugar, caramelize everything and then quench with pear juice. Add cardamom, anise stars, a stick of Ceylon Cinnamon, ginger and cloves.

Pour 1/2 lime juice and orange liqueur. Cut the vanilla stick in half and with the tip of the knife remove the contents, add it to the sauce and let it boil together with the pod.

Then put the pears, turn them over and put them in the preheated oven at 180 degrees for about 15-20 minutes.

When the pears are ready, place two halves on a plate, add the sauce and pomegranate syrup for contrast. Good appetite!

Simple recipe pear compote

The first time we cut the pears, it is ideal not to be very ripe. For compote it is ideal to have stronger fruits.

Place the pear slices in jars.

In each jar we put a spoonful of sugar. I don't want the compote to be very sweet, if you want it to be sweeter, you can double the amount of sugar.

You can also use sweetener instead of sugar (saccharin, fructose, stevia).

We put a piece of anise in each jar, so that it is not very fragrant.

Fill the jars with water.

We will use sterilized lids and jars before. We put the lids on, we tighten very well.

We go to the bain-marie, we boil them for 15 minutes, from the moment the water boils.

Let the jars cool, cover them with beds, so that we are sure that they will seal well. It is ideal to leave them overnight.

The next day we check that all the lids of the pear behavior jars are sealed, then we wipe them, label them and put them in the pantry.

The pear compote is delicious, fragrant, an oasis of flavor and aroma. I recommend you to try the apple compote recipe, but also the quince compote recipe. They are at least as and as easy to prepare. & # 128578

Below you can watch the video recipe:

I invite you to try this recipe and tell me how it turned out. Good appetite!

Boil a pot with 1.2 liters of water, 500g of sugar and 2 tablespoons vanilla extract or 1 vanilla pod cut long, 3 stars of anise, 5 slices of fresh ginger and 2 cloves. When the water boils, add the pears and proceed as above.

Boil a pot with 400ml red wine, 800ml water, 200gr sugar, 1 cinnamon stick and 2 slices of lemon.

Preserved apricots in syrup (for winter) - enjoy their aroma and taste throughout the year!

Apricots preserved in syrup are a refined preserve, which is easy to prepare, from simple ingredients: apricots, water and sugar. They are so fragrant and summery that you will "sink" on a sunny summer day, when you open each jar.

The preparation of this can is not difficult, but it has some differences. It should be cooked from slightly unripe apricots, even with the green particles. The fully ripe fruits slip out of the hand during their arrangement in jars and can be boiled when covered with boiling water. The size of the apricots is not important. The most important aspect is their strong consistency.

INGREDIENTS (for a 1 liter jar):

-a powder of lemon salt


1. Wash the apricots very well. Divide them in half. If it is difficult to separate from the stone, help yourself with a knife. Apricot kernels from a grafted tree can be broken and canned. Choose fruits with lesions or damaged parts and put them aside: after you clean them, you can prepare a compote from them - for quick consumption.

2. Prepare the jars: wash them with baking soda solution and sterilize them by the method you like. The fastest way to sterilize is in the microwave. Pour 100 ml of water into each jar and place them for 5 minutes in the microwave set at maximum power. Drain the water from the jars and let them cool. You can continue cooking.

3. Follow the most interesting step. You can randomly add apricots to jars or you can consume more time and add more fruit to each of them. Take the jar in one hand and tilt it almost to a horizontal position. Add a few apricot halves to it. Using the other hand, place the fruit concentrically, side by side. To get a stable circle, simply add 2 halves of apricots in the middle of it.

4. Proceeding similarly, add another 3-4 rows (or as many as will fit in the jar).

You can see in the picture below that we have arranged 4 rows of apricots in the jar. But our fruits were small. That's why your can may look different.

5. Boil the water and pour it into jars, filling them completely. Let the apricots simmer for 15 minutes. This maneuver is necessary to sterilize the jars and apricots and to cool the water a little. Otherwise you will not be able to take the jar in your hands, without risking to burn or drop it.

6. Drain the water from the jars into a saucepan. Add sugar and lemon salt. The syrup must be tasted. If it is not sweet, add more sugar. Reducing the amount of sugar is not recommended.

7. Bring the syrup to a boil (make sure that all the sugar dissolves).

8.Pour it back into the jars and seal them immediately (the lids must be boiled in water beforehand - for 4-5 minutes).

9. Wrap the jars in a warm blanket and allow them to cool completely.

As you can see, the preserve looks just wonderful. Apricots will be sweet and fragrant. They can be added to baked goods (pies, pies) or used to decorate desserts. But they are delicious and served as such!

Pear wine liqueur with an alcohol in the house

my fresh fragrant pears

Rub on a coarse grater, put in a jar, fill with 1 liter of ethyl alcohol and infused for 10 days,

Then squeeze the juice and filter.

When adding the juice obtained, mixing the cooled sugar syrup, citric acid, pear essence and the remaining 300 ml of alcohol

liqueur. Razmeshivaem and bottled.

4 essential things for successful compotes

I will not talk about quantities, as well you can make 1 jar or 10, but rather about certain procedures that must be followed for a successful compote. Keep in mind, I do not make compote (and any other cans) using preservative, I simply sterilize the jars with all their contents and that's all, that's why hygiene is essential.

  1. if you use jars with threaded lids, it must close perfectly and have the gasket intact, without pinches, rust stains, etc. if you use jars with lids that close with the stapler, also, you must choose them carefully, be careful not to be cracked on the edges or deformed / damaged in any way
  2. the jars and lids are washed well with warm water and dishwashing detergent and carefully rinsed in some water, drained and wiped well or left to dry, then placed upside down, the jars are placed on a metal tray ( oven tray) and fill with boiling water, leave for 10 minutes then drain the water and immediately put the jars (which will be hot) in the oven heated on low heat (150 degrees Celsius) until it dries well after these procedures, the jars are ready to be filled with fruit
  3. the lids should be scalded briefly in boiling water
  4. use good quality, stronger fruit, because the damaged portions of the fruit will be soaked in the jar anyway.

What I wrote above is valid for any kind of compote you make, from any kind of fruit.

Returning to the concrete case we are discussing, namely pear compote, here is how we proceeded:

Pear compote with sweet spices & # 8211

1. I cleaned the pears and cut them in half, then in quarters, removing the seed box.

2. I placed the pears in the prepared jars as described above, placing them so that there is not too much free space in the jar, because the fruits after softening lose volume.

3. I filled the jars with fruit with cold water, then emptied the water, collecting it in a graduated container so that I could measure it, then in a pan of the right size. Depending on the amount of fruit from which the compote is prepared, the amount of water will be higher or lower (as well as the number of jars, by the way).

4. The compote can be prepared with more or less sugar, according to everyone's taste, the proportions starting from 0.25: 1 to 1: 1. If you want a slightly sweetened compote, add 250 grams of sugar to 1 liter of water, if you want, instead, a concentrated syrup, go up to 1: 1. Example: if the measured amount of liquid is 3.6 liters and you want a weakly sweetened compote, in the proportion of 0.25: 1, you will need 900 grams of sugar.

5. Before adding sugar to the pan, keep in mind how much liquid you have, it is exactly the volume you will need to fill the jars, possibly make a sign. Add the sugar in the desired amount over the water from the pan and, according to taste, you can add the spices. I added star anise, 1 piece for each jar, 2-3 cloves / jar, pieces of cinnamon stick and pieces of vanilla stick. Put the pan on the fire and boil until the sugar dissolves and the liquid is reduced to the initial volume.

6. Jars with pears (or other fruits) should be placed on a metal tray when the boiling liquid is added, otherwise they will break. Pour the syrup carefully, tilting the jars from time to time to remove air bubbles. Fill the jars well and put the lids on, screwing in (or stapling well).

7. Immediately place the tray in the oven heated over low heat (150 degrees Celsius). If you have a thermostatic oven, reduce the heat to 100 degrees Celsius, maintain the temperature for 1 hour, then turn off the oven and let the jars cool slowly inside it before putting them in the pantry.

Another option for pasteurization would be to prepare a basket or a cove in which to put several textile layers (wool beds, thick cotton tablecloths, etc.), forming a nest. In this nest will be placed the jars full of fruit and hot syrup, immediately after they have been stapled. Wrap carefully and allow to cool slowly, preferably overnight.

Another option that I heard about and that I think is perfectly valid, but that I have never tried: put the fruit in jars, add a few tablespoons of sugar (1 tablespoon for the 375 ml jar, 2 tablespoons for the of 750 ml. etc.), fill the jars with cold water, cover and place in a large saucepan. In the pan add cold water to reach half the height of the jars, then put the pan on the fire. From the moment the water starts to boil in the pan, the fire is reduced and boiled in small pots for half an hour then the fire is stopped, the pan is covered with the lid and possibly with a few textile layers and the jars are allowed to cool completely. .

For those who want more pictures, you can see them in the recipe for quince compote, which, after all, is about the same thing.

Apricot in syrup in a jar & # 8211 strong, fragrant and very tasty!

Today we present to you, dear lover of delicious dishes, a great recipe for apricot in syrup. You will get not only simple apricots, but some amazingly fragrant and tasty apricots. Apricots in syrup can be used both in the preparation of pastries and for various desserts. The syrup can also be used to syrup the tops or to cook some drinks and compotes. Prepare canned apricots quite simply and quickly. Even a novice in the culinary arts will do great. Prepare, test and enjoy the aromas of summer all year round.


Note: see Measurement of ingredients


1. Wash the apricots very well, break them in half and remove the seeds.

2. Take a saucepan, pour 2 liters of drinking water, add sugar and squeeze the juice of half a lemon. Put the pan on the fire. Stir the syrup periodically until it starts to boil, then boil it for 5 minutes over medium heat.

3. Put the apricots in the pan with the syrup and bring to a boil. Boil the delicacy for exactly 1 minute and turn off the heat.

4. Preventively sterilize the jars. Put the apricots in jars. Just fill 2/3 of them.

5. Bring the syrup to a boil and pour into jars. Cover the jars with lids and staple them. Put the cans upside down and cover them with a duvet. Allow to cool completely. Keep the aromatic delicacy in the cellar or pantry.

Note: Apricots must be ripe, firm, without wefts.

Boiled and unboiled fir bud syrup & # 8211 Health benefits

For the treatment of lung diseases, nervous diseases, as a diuretic, for the treatment of anemia, demineralization in children and adults, delayed consolidation of fractured bones, for neuromuscular disorders, sore throat, cough, consume:

  • Infusion of 2 tablespoons fir buds over which pour a cup (200 ml) of boiling water. Leave it covered for 10-15 minutes, strain it, sweeten it with honey and drink 2-3 cups a day.
  • Fir syrup, prepared from 1 kg of buds per 2 l of water. Boil for 15-20 minutes, then leave to cool. Strain and add 1 g of sugar to 1 liter of solution. Boil again until boiling. It is then drawn in small, dark bottles, covered with a stopper and kept cold. If necessary, it is used diluted in water.
  • Fir bud syrup, prepared cold (recipe presented above in the article).

From cold-prepared fir syrup can be made, mixed with wax, a face cream, with toning, revitalizing effects. Fir syrup is used for coughs, sore throats, respiratory ailments.

How to prepare jam from fir buds

For those who are interested, you can also prepare a delicious jam from fir buds. Wash the fir buds, dry them with a napkin and put them with water in a blender where they are mixed for a few good minutes until they turn into a fine juice. Put it to boil and add 1 kg of sugar to 1 liter of liquid, plus the juice from a lemon (I'm not much of a sugar fan, so I usually put less).

Boil the jam from the fir buds until the desired texture is obtained. To check the texture, during cooking I keep a plate in the freezer. When I want to check, I take it out of the freezer and drip a few drops of jam that cools almost instantly.

The jam from the fir buds is aromatic, with an intense fir taste!

Video: 4 kinds of pears Korean pear,ya pear, fragrant pear, sweet pear. (July 2022).


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