Pear preparations for the winter: 15 recipes

Pears have such a soft, delicate and honeyed taste that it is difficult to imagine a person who is absolutely indifferent to these fruits. Some pear lovers prefer to eat them fresh over all preparations, but, unfortunately, this period is short-lived. And in case of a large harvest, there is a way to preserve the fruits so that they practically do not differ from fresh ones - preserving them in sugar syrup. A variety of recipes for pears in syrup for the winter are described in detail in this article.After all, such a delicacy must be tried in different versions before choosing one or more recipes.

What can you cook from pears for the winter?

Of course, pears, like any other fruits and berries, can be prepared for the winter in many different ways. Make compote, preserves, marmalade or marmalade. Prepare juice. Prepare puree or jelly, marmalade or pastille, pickle or ferment, and finally, simply dry it.

But pear canned in sugar syrup, according to its many fans, is the most tempting dessert in the winter. Therefore, the recipes for preparing pears for the winter described below are truly golden, because the honey taste and seductive shade of slices or whole fruits in amber syrup will not leave anyone indifferent.

How to cook pears in syrup for the winter

The main point of canning pears in sugar syrup is that the fruits are soaked in the sweetest sugar syrup during the entire time they are in the jars. The consistency of the fruit pulp becomes unusually tender, and the taste becomes honey-like. And the aroma either remains completely natural, or is harmoniously complemented by the addition of various spicy aromatic substances: cinnamon, cloves, vanilla, nutmeg and others.

Moreover, in terms of execution time and basic sets of actions, the vast majority of recipes for this preparation are very simple, not labor-intensive and fast.

Fruits preserved in this way can be enjoyed simply as an extraordinary dessert. Pears look especially interesting when they are preserved whole for the winter. They can also be used as an additive to ice cream and other dairy products.And also as a filling for a variety of confectionery and baked goods.

And you can soak any product with syrup, add it to hot, cold and alcoholic drinks, and finally, prepare jelly and compotes based on it.

To prepare pears in syrup, you should choose fruits with firm flesh. They should be, if possible, ripe, but in no case overripe. It is better to use slightly unripe fruits, but in this case use recipes with longer heat treatment.

If you plan to cover the pears in syrup with whole fruits, then small-sized game fruits and fruits are perfect for this purpose. It should be understood that even a three-liter jar cannot be filled with too bulky fruits.

When preparing dessert in large quantities (more than 1 kg of fruit is used), you must first prepare a container with cool water and citric acid diluted in it. You will need the acidified liquid to soak the pear pieces in it. So that after cutting and before cooking, the fruit does not darken, but remains an attractive light beige shade.

Classic recipe for pears in syrup for the winter

You will need:

• 650 g fresh pears;
• 300 g sugar;
• 400 ml water;
• 2/3 tsp. citric acid.

Manufacturing:

1. The fruits are thoroughly washed in cool water, cut into halves or quarters and all tails and inner chambers with seeds are removed.
2. To be on the safe side, it is better to immediately place them in acidified water after cutting.
   Comment! To prepare water for soaking pear slices, dissolve 1/3 tsp in 1 liter of cold water.citric acid.
3. In the meantime, place the container with water on the fire, add the amount of sugar required by the recipe and boil, removing the foam, for at least 5 minutes.
4. Add the remaining citric acid.
5. Prepared pieces of pears are placed tightly in pre-sterilized jars and filled with boiling sugar syrup.
6. The jars are lightly covered with metal lids and placed on a stand in a wide saucepan, which is placed on the fire of the stove.
7. Add fairly hot water to the pan. The level of added water should cover the volume of the cans by more than half.
8. When the water in the pan boils, set the time from 10 (for 0.5-liter jars) to 30 minutes (for 3-liter containers).
9. Immediately after completing the sterilization procedure, the jars are hermetically sealed with any metal lids.

Whole pears in syrup with tail

And how tempting it is to cook whole pears in sugar syrup for the winter, and even with the tails, using a very simple recipe. In winter, after uncorking the jar, you can pull them out by the tails and enjoy the taste of almost fresh fruit.

To make this wonderful dessert you will need:

• 2 kg of ripe pears, not too large;
• 2 liters of drinking purified water;
• 400 g sugar;
• a pinch of citric acid.

Manufacturing:

1. The fruits are washed and dried on a towel.
2. Then they are laid out in jars prepared for preservation in order to understand how many pears will fit into each jar and to estimate the exact number and volume of jars.
3. The fruits are transferred to a saucepan, sugar is added, poured with water and, turning on medium heat, heated until it boils and the syrup is completely transparent.
4. Add citric acid.
5. Meanwhile, selected jars are sterilized in boiling water, in the microwave, in the oven or over steam.
6. Using a slotted spoon, the pears are removed from the water, placed back in sterile jars and poured with boiling sugar syrup.
7. Cover with lids and sterilize for about 13-15 minutes.
8. Seal tightly and leave to cool, turning upside down.

Pear slices in syrup for the winter

If you don’t particularly want to deal with sterilization, then there are many ways to prepare pears in syrup and without it. Pear slices prepared according to this recipe become transparent, have a seductive amber hue and retain their shape well.

You will need:

• about 1100 g of pears (or 900 g of already peeled fruits);
• 800 g sugar;
• ½ tsp. citric acid;
• 140 g of water.

Manufacturing:

1. The pears are washed, cut into halves, freed from stems and seeds, cut into slices and placed in acidified water to preserve color.
2. Since the syrup will be very saturated, first heat the water to + 100 ° C, and only then dilute all the sugar prescribed in the recipe in small parts.
3. Drain the water from the pear slices and immediately pour hot syrup over them.
4. Leave to infuse and soak for at least 8 hours.
5. Then the slices in syrup are placed on the fire and boiled for 3 to 5 minutes.
6. Remove any foam and set aside again until the workpiece has cooled completely.
7. After this, boil for about 5 minutes over very low heat.
8. After cooling again, boil it a final, third time, add citric acid and immediately package it in sterile jars.
   
9. The pears in syrup are hermetically sealed and cooled under warm clothes.

Canning pears with cinnamon for the winter in jars

Cinnamon is a spice that goes especially well with sweet fruits.Anyone who is partial to its taste and especially its aroma can prepare fragrant canned pears in syrup according to the above recipe, adding 2 sticks or 1.5 g of cinnamon powder to the preparation during the last cooking.

Winter preparations at home: pears in sugar syrup with spices

For those who prefer something more spicy than sweet, the following recipe will be very useful.

You will need:

• 3 large ripe pears;
• about 300 g sugar;
• 250 ml purified water;
• 10 buds of cloves;
• 3 bay leaves;
• 1 red hot pepper;
• 1 tbsp. l. lemon juice;
• 3 allspice peas

The entire cooking process completely coincides with the previous description. Lemon juice and sugar are added to the water immediately. And all other necessary spices are added during the last cooking of the pears in sugar syrup.

Pear in syrup for the winter without sterilization

One of the simplest and shortest ways to prepare pears in syrup for the winter is to use the 2-3-fold pouring method.

You will need:

• 900 g of strong ripe pears;
• approximately 950 ml of water (how much the workpiece will take depending on the volume of the cans);
• 500 g sugar;
• star anise, cloves - to taste and desire;
• a few pinches of citric acid.

Manufacturing:

1. The fruits need to be washed, dried on a towel, cut out the core with tails and cut into small quarters depending on the size of the fruit.
2. Traditional keeping in acidified water will help keep the slices from darkening.
3. Place the slices in sterile jars, preferably cut side down.
4. A slightly larger amount of water than required according to the recipe is heated to a boil and the pears in the jars are poured over the very edge.
5. Cover with steamed lids, wait for 5 to 10 minutes and pour all the water back into the pan.
6. Now you need to add sugar and the necessary spices to the water and boil the resulting syrup for about 7-9 minutes.
7. Pour it over the fruits in the jars again and leave for literally 5 minutes.
8. Drain, heat to a boil, add citric acid and pour the syrup over the fruits for the last time.
9. Roll up hermetically, turn over and wrap until completely cool.

Whole pears in syrup without sterilization for the winter

In a similar way, you can make pears canned in syrup whole and without sterilization.

For a three-liter jar you will need:

• 1.5 kg of pears;
  Comment! The Limonka variety is ideal for whole-fruit canning.
• from 1.5 to 2 liters of water (depending on the size of the fruit);
• 500 g sugar;
• 2 g citric acid.

Manufacturing:

1. The fruits are washed well using a brush to remove all possible contaminants from the surface of the skin. The tails are usually removed, and the core with seeds is cut out from the opposite side of the fruit using a special tool. But you don’t have to remove the skin.
2. Then put the fruits in sterile jars, pour boiling water over them, cover with lids, and leave in this form for 8-10 minutes.
3. After that, the water is drained and, adding the amount of sugar prescribed in the recipe, it is boiled until it is completely dissolved.
4. Pour sugar syrup over the pears, leave for another quarter of an hour and drain it again for the final boil.
5. Add citric acid, pour boiling syrup into jars and seal them hermetically.
6. Cool under the “fur coat” upside down for additional sterilization.

Recipe for pear halves in syrup for the winter

If there is no special tool for removing the core from pears on the farm, then the easiest way is to preserve the fruit in syrup according to the above recipe in the form of halves.

The fruit is simply cut into two parts, all excess is removed, and then proceed in the already familiar way.

How to cook pears in syrup without peel for the winter

A special delicacy will be pears in syrup, prepared using the method described in the previous recipe, only peeled and peeled.

In this preparation, the tender fruit pulp, soaked in syrup, will melt in your mouth without any additional effort.

All proportions of ingredients and manufacturing method are preserved, with the exception of two nuances.

1. After the core and seeds are removed from the fruit, the peel is removed. It is better to use a special vegetable peeler to do this as finely as possible.
2. There is no need to boil the syrup twice. After the first filling of pears with sugar syrup, the workpiece is hermetically sealed for the winter.

Pears for the winter in sugar syrup with vanilla

It will be incredibly tasty if you add a bag of vanillin (from 1 to 1.5 g) to the pears in syrup made according to the previous recipe without peel during the cooking process.

The simplest recipe for pears in syrup for the winter

Using this incredibly simple recipe, you can prepare a delicious delicacy from whole pears for the winter in just half an hour.

You will need:

• about 1.8 kg of pears;
• approximately 2 liters of water;
• 450 g sugar;
• 2.5-3 g citric acid (1/2 tsp).

This amount of ingredients is designed for approximately a 3-liter jar.

Manufacturing:

1. The fruits are washed with cold water and the tails are cut off.
2. Fill a jar with fruit to accurately determine the amount of fruit used.
3. Then move them into a saucepan, cover with sugar, add water and bring to a boil.
   
4. Use a slotted spoon to transfer the pears back into the jar, add citric acid, and pour in the syrup in which they were just boiling.
5. Screw tightly to preserve for the winter.

How to cover pears in syrup with honey

It is no less difficult, but very pleasant, to make a similar preparation using honey instead of sugar.

You will need:

• 400 g pears;
• 200 g honey;
• 200 ml water;
• 2-3 g of citric acid.

Manufacturing:

1. The fruits are washed, peeled of all excess (even the peel if desired) and cut into slices or segments along the fruit.
2. Boil water, add citric acid to it and blanch the pear slices in it until they can be easily pierced with a toothpick. Depending on the variety, this may take from 5 to 15 minutes.
3. Use a slotted spoon to place the slices into prepared sterile containers.
4. The water is heated to + 80 °C, honey is dissolved in it and the heating is immediately removed.
   
5. Hot honey syrup is poured into the slices in jars and rolled up for the winter.

Wild pear in syrup for the winter

Wild pears or game pears are almost completely inedible when fresh. But how delicious they are if they are well boiled in syrup.

You will need:

• 1 kg of already cored wild pear fruits;
• 500 g granulated sugar;
• 300-400 g of water;
• 1 g citric acid;
• 2 clove buds;
• ¼ cinnamon stick.

Manufacturing:

1. The fruits are cleared of debris, washed and all unnecessary parts are cut out, leaving only the pulp and peel.
2. Pieces of peeled pears are placed tightly in jars and, poured with boiling water, left for about a quarter of an hour.
3. Then shake out the contents of all the jars along with the fruits into a saucepan, heat to a boil and add all the remaining spices and sugar.
4. Boil pear pieces in syrup over low heat for about 20 minutes.
5. During this time, the jars in which the pears were placed are rinsed again and sterilized in a convenient way.
6. At the end of cooking, the cinnamon stick is removed from the syrup, and the fruits are laid out in a sterile container.
7. Fill with syrup to the very top and screw tightly.

Pears in sugar syrup: recipe with added wine

Those over 18 are unlikely to be able to resist preparing whole pears for the winter, floating in sweet wine syrup, according to the recipe below.

You will need:

• 600 g of ripe, juicy and firm pears;
• 800 ml dry or semi-dry red wine;
• 1 tbsp. l. lemon juice;
• 300 ml water;
• 250 g granulated sugar;
• ½ tsp. cinnamon;
• carnation;
• ¼ tsp. ground ginger.

Manufacturing:

1. Syrup is boiled from water with the addition of sugar, cinnamon and ginger until the sand is completely dissolved. Leave to simmer over low heat.
2. At the same time, the pears are thoroughly cleaned of impurities, scalded with boiling water, after which each fruit is stuffed with several clove buds (pressed from the outside into the pulp).
   
3. Then carefully place the stuffed fruits in boiling syrup and boil for about a quarter of an hour. Remove from heat and cool completely, covered, for at least 4 hours.
4. Then the syrup is poured into a separate container, and the fruit is poured with wine and citric acid and boiled over low heat for about 20 minutes after boiling.
5. Place the wine pears in sterile jars.
6. Separately, heat the syrup to a boil and fill the contents of the jars to capacity.
7. Immediately roll up and enjoy a fragrant dessert in winter.

Preparing pears for the winter in syrup with lemon zest

And this recipe can amaze even experienced housewives with its originality.

You will need:

• 2 kg of pears with strong pulp;
• 1 small lemon or lime;
• 1 medium sized orange;
• about 2 liters of water;
• 600 g granulated sugar.

And the cooking process is completely simple:

1. The fruits are washed, the tails are cut or shortened, and on the other hand, the core is removed from the fruit, leaving them whole if possible.
   
2. Lemon and orange are washed with a brush to remove traces of possible processing, and then scalded with boiling water.
3. Place the pears, freed from the cores, into boiling water, let them sit for 5-6 minutes, and then, using a slotted spoon, place them in another container and fill them with very cold water.
4. Using a vegetable peeler, remove all the zest from citrus fruits and cut it into small pieces.
5. Pieces of zest are stuffed into the inside of the pear fruit.
6. Stuffed pears are placed in clean and dry jars.
7. Pour boiling syrup made from water and the amount of sugar required according to the recipe.
8. Then the containers with the workpiece are sterilized for 20 minutes, covered with steamed lids.
9. At the end, as usual, they are rolled up hermetically and cooled upside down under something warm.

Rules for storing pear preparations

All of the above pear preparations in syrup can easily be stored for a year in a regular pantry. Of course, provided that it is stored in hermetically sealed glass jars.

Conclusion

Recipes for pears in syrup for the winter are varied and every experienced housewife, experimenting with certain additives, can create her own culinary masterpiece.

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