Compote of apples and pears

Compote of apples and pears with cinnamon

When summer apples begin to spoil, I buy a few pears to go with them and make a very tasty compote, which everyone especially likes when chilled.

Ingredients:

5-6 small summer apples;
3 sweet pears;
1 cinnamon stick;
2 liters of water;
3 tablespoons of sugar.

Preparation:

You can take less sugar or replace it with sweeteners. Preparation: Wash the apples and pears, cut into pieces, removing the core, add water, bring to a boil, add a cinnamon stick and sugar. Cook covered with water at low boil for 10 minutes. Leave to steep until cool, then strain and refrigerate. Drink cold.

Compote of apples and pears for the winter

Apples and pears are a great combination! And if you are preparing for canning with them, then the easiest way is to close the compote of apples and pears for the winter. This drink will be an excellent alternative to store-bought juices and sweet sodas and will be much tastier and healthier.

I recommend preparing: Winter pear compote with dogwood

Like any similar thing, apple-pear compote can be closed for the winter with or without sterilization. You can argue for a long time which option is more convenient, but, in fact, each housewife herself chooses how best to close the canning, based on her habits, circumstances, conditions in the kitchen, etc.

This time I rolled up the compote without sterilization and will be happy to share with you how to close the pear and apple compote using this method. If you like unusual compotes, you can add a sprig of mint or a slice of orange (lemon) to each container. But even without such additives, just with fruits alone, you will get a very tasty compote of apples and pears for the winter, don’t even doubt it!

Ingredients for 1 liter jar:

160 g of prepared apples and pears;
100 g sugar;
760 ml water;
a pinch of citric acid.

*It is advisable to take sweet apples for compote that would not become soft after heat treatment (I have the “Malinovka” variety).

How to close compote of apples and pears for the winter:

We select apples that are firm, not crushed, and without surface damage. We select pears that are dense, slightly unripe (so that they do not turn into porridge in the compote). The pears must also be not crushed, without external damage. We thoroughly wash the fruits with running water.

Cut the apples into 4 parts, cut out the core. If the apples are large, cut each slice in half again. Dip the apples into the saline solution. We do the same with pears.

Since apples and pears quickly darken in the air, to make the compote look attractive, after cutting, immediately place the fruits in a saline solution (10 g of salt per 1 liter of water) and keep there until we put them in jars and fill them with syrup. It should be noted that fruits should be kept in this solution for no more than half an hour, so they should be prepared immediately before preparing the compote.

Arrange the pears and apples evenly in pre-sterilized jars. Pour a pinch of citric acid into each jar.

Fill the jars to the top with boiling water.

Immediately cover with lids and wrap. Soak the jars of compote for 10 minutes. Then carefully pour the water (it’s convenient to do this using a special lid with holes) into the pan. We put the pan on the fire. And bring to a boil. We immediately cover the jars of fruit with lids and wrap them in the same way.

Pour boiling water over the fruit a second time. And wrap it again and leave it for 10 minutes.

Then drain the water, add sugar and bring to a boil. Stir until the sugar is completely dissolved.

Fill jars of fruit with boiling syrup and immediately seal.

Turn the jars of compote upside down, cover and let sit until completely cooled, about 1 day.

Then the jars with assorted compote of apples and pears can be transferred to permanent storage for the winter, at room temperature.

Compote of apples and pears with basil

I didn't expect it to be delicious, but it is. Want to try? Ingredients:

half a kilo of apples;
half a kilo of pears;
3 liters of water;
half a glass of sugar;
3 sprigs of basil.

Preparation:

Wash the apples and pears, chop them not very finely, remove the core. Fill with water, bring to a boil, add sugar and cook for 7-8 minutes. Then add the washed basil and cover with a lid, while removing from heat. Let sit for an hour, then remove the basil and cool the compote. Strain and drink.

Compote of fresh apples and pears with raisins for children

My child really loves this drink, which can be given even to infants. Ingredients:

2 apples;
1 large ripe pear;
50 grams of raisins;
sugar to taste;
1 liter of water.

Preparation:

Wash and peel the fruit, removing the core. Finely chop, put in a ladle, fill with water. Bring to a boil, add raisins washed with hot water and a little sugar, after 3 minutes turn off the heat and let the compote cool under the lid. Strain if your child does not like pieces of fruit and raisins in the drink. I love it, so I don’t strain it.

Compote of apples and pears for a one year old child

Preparing drinks for children one year of age and younger has its own characteristics. Let's figure out what these features are. Ingredients:

1 sweet apple;
1 ripe pear;
1 glass of water;
1 tablespoon sugar.

Preparation:

Wash and peel the fruit, remove the core and seeds, chop finely, add water and sugar. Bring to a boil and cook for 3 minutes, then let cool under the lid to a temperature of 36-37 degrees. Strain and give to your baby.

Compote of apples and pears for the winter, recipe

Classic compote recipe

To prepare apple and pear compote for the winter, you will need the following ingredients:

• pears - 200 grams;
• kilogram of apples;
• granulated sugar - 350 g;
• spring water - liter.

Before you start cooking compote from fresh apples and pears, you need to wash them thoroughly and remove the core and stems. Large fruits can be divided into two or four parts, but it is better to prepare a drink from whole small fruits.

Washed and peeled fruits are placed in pre-sterilized jars; they should occupy 1/3 of their volume. The container should be completely filled with hot boiled water. After 20 minutes, the water is poured into a separate container, granulated sugar is added to it, after which the mixture is placed on the stove and cooked until it boils.

Next, in order to make compote from apples and pears according to the classic recipe, you need to pour syrup over the fruits, and then roll up the jars using metal lids, turn them over and wrap them with a blanket. The result is a very tasty drink that both adults and children will enjoy drinking.

Recipe for compote with plums

Housewives interested in how to cook compote from apples, plums and pears should know that, unlike the traditional drink, a small amount of sugar is used here, due to which more vitamins are retained in the fruit and they have a natural taste. To prepare the drink, you need to prepare 7 apples, the same amount of pears, 200 grams of plums, granulated sugar (250 g), filtered water (0.5 l).

Compote of apples and pears according to this recipe is prepared very quickly and easily. The fruits are thoroughly washed with soda, scalded with boiling water, and placed in a sterilized, dried container; they should fill 2/3 of its volume.

You need to pour water into a saucepan, bring it to a boil on the stove, pour it into jars and seal them with lids. After 40 minutes, the water is poured into the pan again and granulated sugar is added to it. The mixture is stirred until the sugar is completely dissolved, brought to a boil, and cooked for three minutes.

The compote of apples and pears is almost ready, all that remains is to add hot syrup to the jars of fruit, close them with lids, turn them over, cover with a towel and cool. A dark, cool room is good for storing the drink.

Assorted fruits: how to cook compote from apples, berries and pears

A tasty and unusual drink is brewed from the following ingredients:

• 5 apples;
• 8 pears;
• berries (gooseberries, cherries, currants);
• granulated sugar - 300 g;
• water - 1 liter.

In order to cook a compote of apples, berries and pears for the winter, you need to thoroughly wash the fruits, divide them into two parts, core them and cut them into small slices. Summer berries are sorted, washed, and various twigs and tails are removed.

The assorted fruits and berries used to prepare the apple-pear compote are placed in a sterilized and washed glass container. Now you can start preparing the syrup. Pour water into a saucepan, boil it and add granulated sugar. While the mixture is cooking, it is recommended to stir it constantly until the sugar is completely dissolved. The syrup is added to the jars so that it slightly overflows the edges.

Three-liter jars with ready-made apple-pear compote are sealed with tin lids and sterilized in a container for half an hour at a temperature of 85 degrees. After this, they roll up, cover themselves with a warm blanket and cool down.

It is better to store the compote away from sunlight in a cool place. Then the taste and color of the drink will not change. It is recommended to use the product within 2 years. The berries from the compote can later be used for desserts, as a filling for pies.

How to properly prepare apple-pear compote for the winter

The drink will be especially tasty if you use small ripe fruits without any dents or wormholes as ingredients. Each pear and apple should be washed well under running water.

Many housewives who want to know how to properly cook compote from apples and pears are also interested in what container is best suited for these purposes? The best option is three-liter jars without cracks, with smooth necks.

You can sterilize glass containers in any convenient way: on gas, in the oven, or on stands that are sold in specialized stores.

When preparing apple-pear compote for the winter, it is recommended to use filtered or spring water, otherwise the drink may become cloudy, in addition, low-quality water often causes jars to explode.

If you add more sugar to the compote, it turns out to be cloying, but this drink stores better. When consumed, it can be diluted with plain or sparkling water.

By choosing any of the recipes you like, housewives can cook a healthy and tasty compote of apples and pears, which all family members will enjoy drinking during the winter months. You can add other berries to the compote, for example, currants or gooseberries, this will make the taste more rich and original.

Compote of fresh apples and pears with rose hips

Vitamin drink for adherents of a healthy diet. I cook it without sugar. Ingredients:

3 juicy apples;
2 ripe pears;
a handful of dried rose hips;
5 glasses of water.

Preparation:

Rinse the dried rose hips by placing them in a colander. Peel the apples and pears, chop them not very finely, put them in a saucepan, add rose hips. Cover with water and cook covered for 15 minutes over low heat. Let it brew for 1-2 hours, strain and cool.

Vitamins in a jar: apple and pear compote for the winter

Compote of apples and pears for the winter, plums, dried fruits and various fruit mixes is an excellent alternative to coffee and tea not only in winter, but also in summer.
Compote of apples and pears for the winter is an excellent way to warm up and feel a piece of summer. We present to your attention a small selection of cooking recipes. The taste of the drink and its color depend on the quality of the fruit used. For cooking, it is recommended to use ripe, undamaged fruits. The most traditional fruits for making compotes are apples, pears, plums and cherries. Depending on the ingredients used, we get different taste and beneficial qualities of the drink when it comes out. Among other things, compote with minimal sugar content is a low-calorie product, and people on a diet can easily afford to drink this drink.

Compote of pears and apples, a simple recipe

To prepare the compote, use the following:

water – 3 liters;
fruits (apples and pears) – 0.5 kg each;
sugar – 135 grams.

Let's look at how to cook compote from apples and pears.

Wash the fruits.
Remove the cores. Cut the fruit into large slices. It is not worth peeling the fruits so that they do not boil and the compote does not turn into puree.
Place the chopped fruit in a saucepan, add warm water and let it boil. After boiling, cook for about 15 minutes over low heat.
At this time, sterilize the required number of jars.
Use a slotted spoon to place the finished apples and pears into sterilized jars.
Add sugar to the remaining broth and mix thoroughly until dissolved.
Bring to a boil, then pour syrup over apples and pears.
Roll up the jars with lids and turn them over.

If you want to get the most transparent compote from fresh apples and pears, so that the pulp does not boil over, the fruit must be boiled whole, without cutting.

For this purpose, you can take small fruits. In this case, canned fruits can later be used in the preparation of various desserts.

Apples are a source of essential vitamins B, A and C, which help support the immune system during the winter and off-season. In addition, they contain tannins and acids that normalize the functioning of the digestive system.

Pears are a source of vitamins A, C, PP, microelements such as iron, iodine, folic acid, fiber, pectin, and tannins. Useful for people with impaired thyroid function; for colds, they are used as an expectorant.

Compote of apples and pears: recipe (with the addition of orange or lemon zest)

To prepare the following drink recipe from fresh apples and pears, take 2.3 liters of water, 450 grams of ripe pears and apples, 115 grams of sugar, zest of one citrus fruit. An ingredient such as cinnamon is optional and is added to taste.

Preparation:

Cover washed, cored and coarsely chopped apples and pears with sugar and add water;
brew the drink after boiling water for no more than 15 minutes;
add spices (cinnamon, zest) to taste.

To prevent the apples from darkening, you need to sprinkle them with water and citric acid before cooking.

Cut the zest into a spiral using a special knife.

To preserve, pour the compote into jars (sterilized) and cover with a lid.

Cinnamon strengthens the condition of blood vessels and the heart muscle, helps fight colds during epidemics, and has antibacterial and anti-inflammatory properties.

The scent of cinnamon has been proven effective in improving concentration and memory properties. Compote of apples and pears will turn out very tasty, and any housewife can handle the recipe for its preparation.

Compote of apples, pears and plums for the winter (assorted)

This compote mix turns out more aromatic and richer than compote made simply from apples or pears. To prepare the drink, you need the following ingredients:

fruits - approximately 1 kilogram each of apples, pears and plums;
Take about 3 liters of water, for a richer taste you can use less;
sugar - a little less than a glass.

Wash the fruits, core them, cut into 5-6 pieces. Separate the plums from the pit.
Dissolve sugar in water, bring to a boil.
Pour the fruit into the boiled syrup and leave to simmer for about 10 minutes.
Remove from stove. Leave for 10 minutes.
Place the fruit in a colander, place in jars, and pour in the resulting syrup.
Then put it on sterilization. Roll up.

To preserve the maximum amount of beneficial vitamins, compotes from apples, pears and plums for the winter should be brought to a low boil and continued to simmer over low heat for no more than five minutes.

You can replace the addition of sugar with honey, which will also enhance the beneficial properties of the drink.

Plums are a storehouse of vitamin P and potassium, which are beneficial for the human body. They help lower blood pressure and cholesterol levels, improve the functioning of the digestive tract, and relieve pain from rheumatism and gout.

In addition to compotes of apples and pears for the winter and other fruits, dried fruit compote (uzvar) is a valuable analogue, both in taste and in the content of useful microelements. The usefulness of uzvar depends on the ingredients from which it is prepared. Usually dried apples, pears, prunes are used to prepare it, and sometimes raisins are added.

There are several ways to prepare uzvar. The first method is steaming dried fruits. In this case, pre-soaked dried fruits are poured with boiling water and left under the lid for several hours. In the second method, dried fruits, again previously soaked, are poured with water and brought to a boil.

Compote of dried apples and pears

It turns out delicious, especially if you use smoked pears. I also recommend adding a little lemon zest. Ingredients:

200 grams of dried apples;
100 grams of smoked or dried pears;
2 liters of water;
lemon zest and sugar to taste.

Preparation:

Keep in mind that drying is usually messy, so place it in a colander and rinse it first with hot and then cold water several times. Place in a saucepan, add drinking water, bring to a boil. Add sugar to taste. Cook for 10 minutes, then leave to cool, covered. When the compote becomes warm, add a small amount of lemon zest and leave for 3-4 hours. Then strain and drink. Do not leave the zest in the drink for a long time - it may become bitter.

A simple recipe for apple and pear compote for the winter

After the end of summer, people become nostalgic for the fragrant fruits that the garden provided throughout the season. That's why housewives devote their free time to preparing for the winter. In addition to jam, emphasis is placed on preparing canned fruits. How aromatic a compote of pears and apples is, which will remind you of summer, give you a lot of pleasant moments and fill your body with useful elements.

Cooking features

There are several options for preparing compotes for the winter. Some housewives approach the preparations meticulously, pouring fruit multiple times and sterilizing the jars.

Others cook simply, without unnecessary effort. General cooking rules include:

careful sorting of pears and apples, with a selection of whole ones, without damage, wormholes, rot;
selection of fruits with dense consistency;
washing the fruits before placing them in containers;
preparing jars by washing them in hot water with the addition of baking soda and sterilizing over steam or in the oven;
selection of lids for rolling compote without scratches and dents, with tight-fitting rubber bands.

A properly prepared fruit drink will not only quench your thirst, but also give you a piece of summer. The fruits of canned pears and apples retain a large amount of vitamins and microelements that the human body needs so much in winter.

How to cook compote from fresh pears and apples for the winter

It’s easy to prepare an apple and pear product if you choose a recipe that has been tried and tested by housewives more than once. You can brew a drink from whole fruits, but then they must be small so that they can fit into the jar. Large fruits will need to be cut.

Fruit preparation

Compote is best prepared from fresh rather than dried ingredients. Collected or purchased pears and apples are washed using a brush under running water. There is no need to peel them. This will preserve more vitamins under the skin.

Before cooking, dry the fruit using disposable towels.

If a fruit variety is famous for its large fruits, then they are cut into slices or cut into 4 parts. At the same time, peel the pears and apples from the core, carefully cutting it out with a sharp knife. The fruits are also freed from twigs and leaves.

The number of pears and apples should be the same, then the assortment will have a unique taste and aroma.

Pouring boiling water over fruit

Prepared and sterilized jars are filled with fruit quarters to half the volume. First, pour boiling water over it so that all the fruits are under water. After this, the fruits are allowed to soak and become saturated with moisture. To do this, leave for 1 hour.

In some recipes, it is believed that it is enough to keep the fruits in boiling water for 10 minutes, but you should pour them 2-3 times, draining the water. Everything must be done in such a way as to comply with the sanitary and hygienic rules of canning.

Bring the compote to full readiness

Drain the water into the pan one last time. If there is not enough liquid to fill, then add a little water. Add sugar, using the same amount per kilogram of fruit. It is advisable to add a little citric acid, which can be replaced with the juice of fresh orange or lemon. It’s not bad to add mint leaves and a pinch of cinnamon for flavor and piquancy.

Now all that remains is to cook the syrup, stirring constantly. Boil until all ingredients are completely dissolved, without any residue. Hot liquid is poured over the fruit, filling the jars to the brim.

After this, they are covered with boiled iron lids and tightened. Turning it upside down, wait for the containers with compote to cool down.

For better preservation, you can sterilize jars of fruit filled with syrup. The containers are kept in a water bath for up to 30-40 minutes. Only after this procedure the containers are closed with lids.

You can wrap the jars while waiting for them to cool completely. Ready compotes for the winter from pears and apples are ready, and they are sent to a cool place.

How to serve apple and pear compote

A dessert drink made from apples and pears is a great addition to lunch or afternoon snack. It is served chilled. If the syrup is very sweet, you can dilute it with cold boiled water and pour it into tall glasses or wine glasses. The fruits are then laid out separately.

Compote of dried apples and pears in a slow cooker

Amazingly simple recipe, my favorite. Ingredients:

300 grams of dried apples;
5 smoked pears;
a handful of any dried or frozen berries;
2 liters of water;
sugar to taste.

Preparation:

Wash dried fruits and dried berries as indicated in the previous recipe. Place in the multicooker bowl. Frozen berries do not need to be washed, be careful. Just put them in a bowl and fill with water along with drying. Cover with a lid and turn on the “Steam” mode for 15 minutes. After the signal, add sugar in any desired amount and leave to infuse for 3-4 hours under the lid, then strain and drink.

Compote of apples and pears to normalize blood pressure

Everything is very simple - add a little sugar and hibiscus (Sudanese rose petals) to the fruit, drink the compote hot. Ingredients:

2 apples;
1 pear;
1 tablespoon of dry hibiscus petals;
1 liter of water;
1 tablespoon sugar.

Preparation:

Wash the fruit, cut it and fill it with water. Bring to a boil, cook for 5-7 minutes, then add sugar and add hibiscus. Leave covered for about an hour, then strain and drink in small sips until blood pressure normalizes. The method is suitable only for minor correction of high blood pressure (isolated cases of increased pressure 5-10 units above normal). Well, where are we without recipes for the winter? Of course we will.