The pear compote

Pear compote very useful! They are recommended for inflammation of the urinary tract, obesity, diabetes, and prostate. Pears possess antipyretic and expectorant effects, increase hemoglobin, treat the thyroid. In pears a lot of vitamins C, B1, PP, a, tannins, pectin and organic acids. Pear fiber will help to cope with constipation.

But pear compote is not only a healing drink, this delicious treat. In the summer you can cook it at least every day, but in winter with fresh pears problem - they are poorly stored due to the high content of sugar and a small amount of acid. In this case, we have one - preservation.

Pears grow in each region, all suitable for canning, regardless of the size and degree of sweetness. Canned pears are wonderful decorations for cakes, ice cream, a wonderful ingredient in fruit salads.

For compote preferred pears with dense flesh, smooth, beautiful. Small pears can conserve a whole, large is usually cut in half or quarters, removing the core. Varieties with hard skin is recommended to clean with a special knife for cleaning vegetables.

Peeled fruit put in water with the addition of citric acid (1 g per 1 l of water), so they do not darken. But do not keep them in the water too long or pears will lose a lot of vitamins. The syrup cook to your liking, but if the pears are very sweet, put less sugar and add citric acid.

If you like bright drinks, in a jar, you can add a handful of ash, raspberry, rose, currant, etc.

Recipe pear compote

Ingredients
water - 3.5 l;
pear - 1.5 kg;
sugar to taste (60-100 g);
the juice of one lemon.

The cooking. Fresh pears sort, choosing a beautiful, solid, whole, thoroughly wash and put into a saucepan. Fill with water and bring to a boil, turn down the fire, cook under cover for about 20 minutes. Remove the pears from the pan and put in jars. In a saucepan, add the sugar and lemon juice, bring to a boil. Pour boiling pear compote, load banks. Flip, ecutives, after cooling carried away in the basement.

Videoretsept pear compote