Popular winter drink: pear and plum compote

In winter, I want to delight myself not only with hot tea during the day, but also saturate the body with missing vitamins from time to time. Pear compote and plums for the winter, cooked at home with your own hands, will perfectly cope with the task of missing nutrients for a person.

Useful properties of pears

This sweet and juicy fruit was able to combine the maximum amount of beneficial components. Vitamins A, B1, B2, B3, B5, C, E, organic and folic acids, iron, iodine, potassium, calcium, magnesium, sodium, zinc, fluorine - all this is contained in one pear. Regular drinking of pear juice balances metabolism and prevents colds. Useful ingredients pears allow to treat prostatitis, inflammation of the bladder, kidney disease, stomach ailments.

Useful properties of plums

Plums contain vitamins A, B1, B2, C, favorable tannins and pectin substances, as well as magnesium, calcium, iron, chromium, nickel, boron, phosphorus. All of the above list allows you to keep your eyesight, heart, blood vessels, immunity, digestion, bone tissue in order, prevents cancer, the appearance of excess weight, and prolongs youth. Even the leaves of this fruit tree can serve as a preventive medicine in the formation of blood clots, dilating blood vessels.

How to cook pear compote with plums?

Two such useful gifts of nature must be combined together. The resulting mix will not only be healthy, but also extremely tasty. Both fruits are fruits of garden trees that do not require troublesome maintenance, therefore no financial costs are needed to make dishes from plucked fruits, which is important in our time. The luscious sweetness of the pear is adequately diluted with the acid of the plums. A charming sweet and sour aftertaste pours into a pear and plum compote.

Pear compote and plums for the winter: a recipe with sterilization

Canning stages:

1. Wash the pears, cut into four or more pieces, and remove the core.
2. Washed up plums divide into two halves and get rid of the bone.
3. Boil the syrup: pour 1 liter of water into a saucepan and add 400 grams of sugar. Boil the mixture.
4. Put the processed fruits in a glass container, pour them with boiled liquid and immerse them in a saucepan for sterilization.
5. Sterilize for 15 minutes.
6. Take out, cork with lids, wrap up.
7. Compote is ready for your table!

A sterilization procedure is essential to prevent cans from exploding and to get rid of germs.

Plum compote with pear and lemon balm - video

Pear compote and plums for the winter: a recipe without sterilization

Canning stages:

1. Preparing drains. Wash 300 grams of plums and pour over with boiling water. If desired, before pouring boiling water over them, they can be divided into two parts and the bones removed.
2. Preparation of pears. Wash 300 grams of pears, do not remove the peel. Cut into slices, while peeling from the seeds and core.
3. Preparation of syrup. Pour 1 liter of water into a saucepan, place processed fruits there and boil. Cook for 5 minutes, then add 200 grams of sugar and half a teaspoon of citric acid, boil until it dissolves.
4. Rolling up. First place the boiled fruit in sterilized glass containers, then pour the resulting syrup over them. Screw on the lid. Wrap up with warm clothes. Do not turn.
5. A 1.5 liter jar of pear compote and plums with a purple tint is ready for the winter.

If it is not possible to sterilize cans with contents, then a pinch of citric acid is necessarily added to the blank.

Pears can be combined not only with plums, but also with other fruits and berries that have a certain sourness. It can be chokeberry, gooseberry, raspberry, cherry, viburnum, and more. Therefore, if you have the time and desire, then you can complicate the step-by-step instructions with a photo of a compote from plums and pears, the recipe for which is simple. In such recipes with other fruits, pears peeled and cut into pieces must be placed in jars at least up to half. The amount of sugar in the syrup should be reduced: 300 grams per 1 liter. Next comes the sterilization step, in which the jars with the contents of the fruits and syrup are placed in a pot of water to obtain hot processing for up to 20 minutes. Then the jars are corked and set aside to wait in the wings. That's all, the drink is ready.

If it is possible to add the same sweet fruits and berries to pears, then it is additionally better to use citric acid in the following proportions: 2 grams per 1 liter of water for syrup.

It is so nice to get out of the pantry compote from pears and plums, canned once in warm weather for the winter. It will perfectly complement holiday salads and look aesthetically pleasing next to champagne. In addition, fruit in compote can serve as a dessert or appetizer. Bon appetit and delicious preparations!