During the winter season, there is nothing tastier than eating a spoonful of fruit mousse. A step-by-step recipe with a photo of pear mashed potatoes for the winter with sugar. Video recipe.
Winter preparations from ripe and sweet pears are very tasty. Aromatic preserves, compotes, jams and pear puree with sugar for the winter are made from the fruits. How to cook the latter, we will talk in this review. Fruity, delicate, aromatic puree with a pleasant light texture is equally liked by both children and adults. It does not boil down to a large loss of moisture, but retains its weightless structure. It is very profitable to prepare such desserts for the winter, since juicy and tasty pears are available only in summer, and high-quality natural fruit is difficult to find in December or February. In addition, this is a good way to preserve the fruit for a long time, because pears, unlike apples, cannot be stored for a long time. Therefore, this tidbit of the warm summer time, it is better to prepare for the winter in the form of home preservation. In addition, the juicy pulp of pears, even in processed form, contains many useful substances. These are carotene, B vitamins, pectin, fiber, tannins, sorbitol, carotenoids, as well as ascorbic, malic, citric and folic acids.
Canned pear puree is good not only as an independent dessert. This is a delicious sweet tea dessert that can be spread on a slice of bread or served with pancakes. The blank is used as a base for delicious desserts and cake decorating. It is a filling for baking pies, pies and pancakes. It is used for mousses, smoothies and jelly. This preparation is ideal for feeding the little ones. Since pears are hypoallergenic and do not cause bloating in children. If you want to preserve the light color of the pears and the finished puree does not darken, then add a little citric acid to the recipe.
- Caloric content per 100 g - 185 kcal.
- Servings - 3 500 ml cans
- Cooking time - 50 minutes
Ingredients:
- Pears - 2 kg
- Sugar - 1 kg
- Drinking water - 50 ml
Step-by-step preparation of pear puree for the winter with sugar, recipe with photo:
1. For canning, choose pears of the same firmness, firm pulp, unripe, without flaws or bumps. Wash the pears, dry with a paper towel, cut in half and remove the seeds from the core. Cut the fruit into medium-sized cubes. After cutting, pears darken quickly, so if you want to keep them white, then sprinkle the cut fruits with lemon juice. If you wish, you can peel the fruit, then the puree will be softer. But keep in mind that the maximum amount of vitamins is contained in the peel.
2. Place the chopped fruit in a heavy-bottomed cooking pot and pour in the drinking water. This is necessary to prevent the pears from burning. Place them on the stove, simmer and cook for 10 minutes until medium soft.
3. Then add sugar to a saucepan and cook for another 10 minutes. If you do not like very sugary preparations, then add citric acid. It will still retain the white hue of the fruit. Sugar and acid are natural pear preservatives. Without them, or due to their lack, the fruits will quickly deteriorate, and bacteria will multiply in them.
4. Grind the boiled pears with a blender until smooth so that there are no pieces of fruit.
5. Return the puree to the stove and simmer for 5 minutes over medium heat, covered. Add ground aromatic spices if desired. The most suitable companions for pears are cinnamon, star anise, cloves, allspice, nutmeg, basil, marjoram, sage, cardamom, lingonberry, sea buckthorn.
6. By this time, wash the lidded cans with baking soda and sterilize them over steam. Or pasteurize them in the oven. Put hot mashed potatoes on hot jars and cover with lids. Wrap the blank with a warm blanket and leave to cool completely. Slow cooling will allow the workpieces to be stored for a long time until the next season. Store ready-made pear puree for the winter with sugar in the pantry or cellar.
See also a video recipe on how to make pear puree for the winter.
