Compote of apples and pears: a simple recipe for the winter with photos and videos

After the end of summer, they are nostalgic for those fragrant fruits that the garden gave throughout the season. Therefore, the housewives devote their free time to preparing for the winter. In addition to jam, the emphasis is on the preparation of canned fruits. How fragrant compote of pears and apples, which will remind you of summer, give you a lot of pleasant minutes and fill the body with useful elements.

Cooking Features

There are several options for preparing compotes for the winter. Some housewives approach the blanks meticulously, carrying out repeated pouring of fruits and sterilizing jars.

Others cook simply, without too much effort. General cooking rules include:

• careful sorting of pears and apples, with a selection of whole, without damage, wormholes, rot;
• selection of dense fruits;
• washing fruit before packing into containers;
• preparation of jars with their washing in hot water with the addition of baking soda and sterilization over steam or in the oven;
• selection of lids for rolling compote without scratches and dents, with tight-fitting elastic bands.

Properly prepared fruit drink will not only quench your thirst, but also give you a piece of summer. The fruits of canned pears and apples retain a large amount of vitamins and microelements that the human body needs in winter.

How to cook compote from fresh pears and apples for the winter

Preparing an apple-pear product is easy if you choose the recipe that has been tested more than once by housewives. You can make a drink from whole fruits, but then they must be small so that they can enter the jar. Large fruits will need to be cut.

Preparing fruit

Compote is best prepared from fresh, not dried products. Collected or purchased fruits of pears and apples are washed using a brush under running water. You don't have to peel them off. So more vitamins will be preserved under the skin.

Before cooking, dry fruit using disposable towels.

If a variety of fruits is famous for large fruits, then they are cut into slices or cut into 4 parts. At the same time, pears and apples are cleaned from the core, carefully cutting it out with a sharp knife. Fruits are also freed from twigs and leaves.

The number of pears and apples should be the same, then the assortment will have a peculiar taste and aroma.

Pouring fruits with boiling water

Prepared and sterilized jars are filled with half the volume of fruit quarters. First, they are poured with boiling water so that all the fruits are under water. After that, the fruits are allowed to soak, soak in moisture. To do this, leave for 1 hour.

In some recipes, it is considered that it is enough to keep the fruits in boiling water for 10 minutes, but it is worth pouring them 2-3 times, draining the water. Everything must be done in such a way as to comply with the sanitary and hygienic rules of canning.

Bring compote to full readiness

The last time the water is poured into the pan. If there is not enough liquid to fill, then add a little water. Sugar is poured, taking the same amount per kilogram of fruit.It is advisable to add a little citric acid, which can be replaced with fresh orange or lemon juice. Not bad for the smell, piquancy and put mint leaves, a pinch of cinnamon.

Now it remains to boil the syrup, stirring constantly. Boil so that all the ingredients dissolve completely, without residue. Fruit is poured with hot liquid, filling the jars to the brim.

After that, they close it with boiled iron lids and twist. Turning upside down, they are waiting for the compote containers to cool down.

For better preservation, fruit jars filled with syrup can be sterilized. The containers are kept in a water bath for up to 30-40 minutes. Only after this procedure, close the container with lids.

You can wrap the jars, waiting for complete cooling. Ready compotes for the winter from pears and apples are ready, and they are sent to a cool place.

How to serve apple pear compote

Dessert drink made from apples and pears is a great addition to lunch or afternoon snack. It is served chilled. If the syrup is very sweet, you can dilute it with cold boiled water and pour it into tall glasses or wine glasses. Fruits are then laid out separately.

Compote is served in special bowls along with a dessert spoon and a fork used to eat fruit.

Storage of compote

Jars of dessert fruit treats last for years if properly prepared. For it, a basement or cellar with an air temperature of at least 0 degrees is used. Small containers can be put in the refrigerator, taking out in the winter as needed. Canned dessert is stored for no more than 2 years, although it is unlikely that a delicious compote of apples and pears is worth so much. It will be the most honorable dessert on the table in winter.

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