Today we will tell you how to prepare pear puree for the winter. Such delicacy will be happy and adults and children, because its amazing delicate taste can not leave anyone indifferent.
How to cook pears for winter for children?
Ingredients:
- pears ripe and soft - 2.9 kg;
- sugar white or brown - 150 g;
- ground cinnamon - 5 g;
- purified water - 950 ml.
Preparation
To cook baby pear puree for the winter according to this recipe, choose the softest and ripe pears, carefully rinse them, get rid of the peel and the inner seed box with seeds. Flesh cut into small pieces and put in a saucepan or saucepan. In another vessel we connect water and sugar and stir until all the crystals are dissolved. Pour the sweet liquid prepared pear slices and put the container on the stove. Cook the contents until soft. Depending on the variety and ripeness of the fruit, this may take from twenty to forty minutes.
If desired, you can add a little ground cinnamon or a couple of carnation buds to the taste. Finished pear puree is packaged on sterile and dry containers, sealed, turned over under a "coat" for self-sterilization until complete cooling.
If you are preparing puree for a very young child, then in this case we recommend to do without the addition of granulated sugar, cinnamon and other additives. But at such preparation of a product it is necessary to sterilize it within fifteen minutes in a container of boiling water, and only after that to cork. After cooling, place in a cool place.
Pear puree with a taste of condensed milk - a recipe for the winter
Ingredients:
- pears ripe (peeled) - 2.5 kg;
- sugar - 1,5 kg;
- whole milk - 1.5 liters;
- food soda - 5 g.
Preparation
Cooked pear according to this recipe resembles a condensed milk, but has a pronounced pear taste. To realize the idea, ripe soft pears are rid of the peel and viscera with seeds, after which we measure the weight of the resulting pear pulp and cut it into small, random slices. According to the proportions of the recipe, add sugar, mix it with fruit juice and place the dish on the stove. After boiling we languish pear mass with sugar with hardly noticeable signs of boiling, stirring occasionally, for an hour. Then we pour food soda, pour in milk, give the workpiece to boil again and continue to languish after boiling for another four hours.
The resulting puree is punched to a homogeneous cream texture blender, boil for a minute and laid out on dry and sterile glass containers. Having sealed the jars immediately with boiled lids, turn them upside down and wrap them thoroughly until completely cooled.
Pear puree for winter at home - a recipe in a multivark
Ingredients:
- pears ripe - 995 g;
- sugar - 180-260 g;
- citric acid - a small pinch;
- vanillin - a small pinch.
Preparation
In the presence of a multivark it is advisable to cook pear puree in it. To do this, we prepare the pears by washing them, peeling off the peel and seeds with a core and cutting the flesh into cubes or random slices. We put the fruit mass in the capacity of the multivark and add sugar and citric acid, the amount of which can vary depending on the sweetness of the pears or their taste preferences. Mix the contents of the multicast and set the device to the function "Quenching". After fifteen minutes of program work, mix the pear mass and extend the same mode for another fifteen minutes. Repeat the fifteen-minute "Quenching" a couple more times, alternating with stirring, after which we shift the base of the puree into a convenient container, punched with a blender, and then return it to the device and once again blast the workpiece for fifteen minutes. Hot pack the mashed potatoes on sterile jars, cork and turn upside down under a "coat" for self-sterilization and slow cooling.