Winter pear sauce for meat

Sauce for winter pear meat is an excellent addition to meat that will make the dish refined and piquant. A product prepared independently from natural products will be an excellent alternative to a store-bought product.

Secrets of making pear sauce for the winter

To prepare pear sauce, only ripe, soft fruits are used. The fruit must be free of wormholes or signs of rot. The fruits are thoroughly washed, peeled and cored.

Prepared pear pieces are simmered in a saucepan, adding a little water, until soft. The fruit mass is ground through a sieve, combined with spices and boiled over low heat for five minutes.

To keep the sauce fresh all winter, it is laid out in clean, dry glass containers and sterilized. The time depends on the volume of the cans.

During the cooking process, the sauce must be stirred continuously, otherwise it will burn and the taste of the dish will be hopelessly spoiled.

For variety, herbs and spices are added to the fruit puree.

Classic recipe for pear sauce for the winter

Ingredients:

• sweet pears;
• 100 g of sugar per 1 kg of fruit puree.

Preparation:

1. Select ripe and whole fruits. Rinse them thoroughly under running water. Cut off the peel. Cut each pear in half and remove the core.
2. Place the pieces of fruit in a saucepan, add water so that it covers the contents by a third. Place on the burner and bring to a boil. Cook for another 10 minutes.
3. Rub the pear mass along with the liquid through a sieve. Return the fruit puree to the pan, add sugar, stir and place over low heat. Simmer from the moment of boiling for 5 minutes, stirring continuously.
4. Place the hot sauce into jars and cover with lids. Place on the bottom of a wide saucepan, pour in hot water so that its level reaches the hanger. Sterilize over low heat: 0.5 liter jars - 15 minutes, liter jars - 20 minutes. Roll up and cool slowly, wrapped in a warm cloth.

Pear sauce for meat

Pear sauce with apples will be an excellent addition to cheese or meat

Ingredients:

• 1 kg 800 g ripe pears;
• ¼ tsp. cinnamon if desired;
• 1 kg 800 g apples;
• 10 g vanillin;
• 1 tbsp. granulated sugar;
• 20 ml lemon juice.

Preparation:

1. Wash and dry apples and pears. Cut each fruit into four parts. Remove cores and seeds from fruits.
2. Place everything in a saucepan, add water and place on the burner. Turn on medium heat. Bring to a boil. Add sugar and cook for another half hour.
3. Once the fruit pieces are soft, remove the pan from the stove and cool.
4. Peel the pear and apple slices. Place the pulp in the container of a food processor and grind until pureed. Add cinnamon, vanilla and freshly squeezed lemon juice. Stir.
5. Place the sauce in sterile jars. Place in a wide saucepan, lining the bottom with a towel.Cover the containers with lids. Pour in water until the level reaches the hanger. Boil over low heat for a quarter of an hour. Roll up.

Spicy pear sauce for the winter

Ingredients:

• 5 g table salt;
• ½ kg hot chili pepper;
• 5 g ground black pepper;
• ½ kg of ripe pear;
• 2 g ground ginger;
• 60 g mustard;
• 5 g cumin;
• 50 g honey;
• 100 ml vinegar 9%.

Preparation:

1. Wash the chili peppers, cut them in half lengthwise and place them on a baking sheet lined with parchment. Place in the oven, preheated to 160°C. Bake for about a quarter of an hour so that the peppers dry out slightly.
2. Wash the pears, cut them in half and remove the core. Remove the peppers from the oven, cool and remove the stems. The pulp of vegetables and fruits is placed in a food processor container and crushed. Add the remaining ingredients and mix.
3. The resulting mixture is ground through a sieve into a saucepan. Place on moderate heat and bring to a boil. The sauce is placed in sterile jars. Seal tightly, turn over, cover with a warm cloth and leave until completely cool.

Pear sauce with mustard

The recipe for pear-mustard sauce will highlight the taste of any meat dish.

Ingredients:

• 2 star anise;
• 300 g sweet pears;
• 5 g honey;
• 5 g each of white and brown sugar;
• 5 g each of ground ginger and mustard powder;
• 50 ml apple cider vinegar;
• 10 g Dijon mustard;
• 150 ml dry white wine.

Preparation:

1. Wash the pears thoroughly, cut each fruit in half and remove the seed boxes. The pulp is coarsely chopped and placed in a saucepan. Cover the fruit with two types of sugar and leave for 3 hours.
2. After the allotted time, pour the contents of the pan with wine, throw in the star anise and place on moderate heat. Cook from the moment of boiling for a quarter of an hour. Cool. The star anise is taken out.Pears are pureed with an immersion blender or potato masher so that small pieces of fruit remain.
3. Honey is combined with vinegar, two types of mustard and ginger. Stir thoroughly. Pour the mixture into the pear mass, stir and place on low heat. Bring to a boil and cook, stirring continuously, for about 5 minutes. Place the hot sauce in dry, sterile jars and seal hermetically with screw caps. Cool slowly, wrapped in a warm cloth.

Pear sauce with cinnamon and lemon juice

Ingredients:

• 2.5 g ground cinnamon;
• 500 g ripe pears;
• ½ tbsp. granulated sugar;
• 100 ml white wine;
• 20 ml lemon juice.

Cooking method:

1. Wash and peel the pear. Cut each fruit in half, remove the seed boxes. Finely chop the pulp.
2. Place the pears in a cast iron cauldron, pour in wine, add freshly squeezed lemon juice, granulated sugar and cinnamon.
3. Place on low heat and bring to a boil. Cook for 20 minutes. Blend the resulting mass with an immersion blender.
4. Place the hot pear puree into sterile jars and seal tightly. Leave for a day, wrapped in an old blanket.

Pear sauce with ginger and nutmeg

Ingredients:

• 3 g ground nutmeg;
• 4 ripe pears;
• 5 g fresh ginger;
• 3 g ground cinnamon;
• 75 g granulated sugar.

Preparation:

1. Ripe pears are peeled and the core removed. The pulp is cut into slices.
2. Place the fruit in a saucepan and add all the spices. The ginger root is peeled, finely grated and added to the rest of the ingredients. Stir and leave for ten minutes.
3. Place the container on low heat and cook, stirring continuously, for a quarter of an hour. The boiled mass is mixed with a submersible blender and ground through a sieve.
4. Return the sauce to the saucepan and cook for a couple more minutes.Transfer to a sterile, dry glass container. Roll up and cool under a blanket.

Spicy-sweet pear sauce for meat

Ingredients:

• 5 g starch;
• 400 ml apple-grape juice;
• 10 g sugar;
• 100 ml wine vinegar;
• 3 g salt;
• 1 large pear;
• basil and dried marjoram to taste;
• 1 clove of garlic;
• 5 g khmeli-suneli;
• 1 chili pepper;
• 1 star anise.

Preparation:

1. Peel the washed pear. Remove seed pods. Grind the pulp into small cubes. Sprinkle with lemon juice.
2. Rinse the chili pepper and cut it in half lengthwise. Place the pear pulp and vegetable in a saucepan. Pour in a mixture of juice and wine vinegar. Add finely chopped garlic, dry herbs and suneli hops to this. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
3. Remove the saucepan from the heat and leave overnight. The next day, put it back on low heat and cook for 20 minutes, stirring constantly. Add granulated sugar and salt.
4. Dilute the starch in cold water and add to the sauce, continuously stirring vigorously. Pour the sauce into bottles or jars. Cover with lids and sterilize for 20 minutes. Roll up hermetically and cool slowly under a warm blanket.

Recipe for pear sauce with honey and star anise

Ingredients:

• salt to taste;
• 1 ripe pear;
• 100 ml white wine vinegar;
• 1 clove of garlic;
• 3 g marjoram;
• 200 ml apple juice;
• 5 g each of star anise, sugar and suneli hops;
• 150 ml pumpkin juice;
• 10 g natural honey.

Preparation:

1. Cut the peel off the washed pear. Remove seeds with partitions. Finely chop the fruit pulp.
2. Pour apple and pumpkin juice into a saucepan. Add vinegar and boil the liquid for 20 minutes.
3. Add the pear and all the spices to the marinade and squeeze the peeled garlic cloves through a press.Turn the heat down to low and simmer for ten minutes.
4. Remove from heat. Let it sit for a day and boil again for half an hour. Pour hot sauce into sterile, dry jars. Roll up tightly and cool under a warm blanket.

Recipe for spicy pear sauce with tomatoes and garlic

Ingredients:

• 50 ml wine vinegar;
• 1 kg 200 g of fleshy ripe tomatoes;
• ½ tbsp. Sahara;
• 3 ripe pears;
• 10 g salt;
• 2 pods of sweet pepper;
• 5 cloves of garlic.

Preparation:

1. Wash the fleshy tomatoes and cut into slices. Rinse the pears and cut into pieces.
2. Peel the thick-walled sweet pepper from the stalk and seeds. Cut the vegetable into strips. Peel the garlic.
3. Grind vegetables and pears in a meat grinder. Transfer the resulting mass to a cauldron or thick-walled pan. Add sugar and salt. Place over moderate heat and simmer the sauce, stirring constantly, for half an hour.
4. Pour grape vinegar into the pear-tomato sauce and simmer for another ten minutes. Rub the mixture through a sieve, return it to the cauldron and bring to a boil.
5. Wash glass containers with a soda solution, rinse and sterilize for a quarter of an hour over steam or in the oven. Pour the hot sauce into prepared containers and screw the lids on tightly. Wrap in an old blanket and cool.

Rules for storing pear sauce

To preserve the sauce throughout the winter, you need to carefully prepare the container. Jars or bottles are thoroughly washed, sterilized and dried.

Store the pear sauce in a cool, dark room, after checking the seal for tightness.

Conclusion

Sauce for pear meat for the winter is an excellent preparation option that will complement and reveal the taste of any dish. By experimenting, you can add certain herbs and spices.

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