4 Best Recipes for Pear and Plum Compote for the Winter

From the strong ones pears and plum halves for compotes for the winter They're quick to prepare. They're also a healthy, nutritious alternative to soda, cola, and Sprite. They help quench thirst in the summer, and in the winter, they're perfect as a dessert or vitamin-packed cocktail. Preserving fruit during the season is a must. We reveal the secrets and select the best recipes to share with other home cooks.

The subtleties of preparing compote from pears and plums

Juicy, sweet pears pair beautifully with tart cream. It's a two-in-one combination, a fantastic explosion of flavor. No lengthy sterilization is required for the finished product—a definite plus. You won't need any special methods: just stock up on both types of fruit and get started harvesting.

How to select and prepare fruits

We take firm, unblemished pears and plums, free of rot, and wash them under running water. Then we cut the pears into wedges, depending on their size, and remove the core. We cut the plums in half and remove the pits. This completes the first stage.

We sterilize containers

The jars must be thoroughly washed, steamed, or sterilized in hot water. Only then can you begin to place the compote ingredients in them.

The best compote recipes for the winter

Every housewife has her own secrets and special recipes that give dishes an indescribable flavor. Among the most popular ways to make pear-plum compote are the traditional one, with additives, and in combination with other fruits.

Traditional method of preparation

For a 1 liter jar you will need (ingredients are given in grams):

• pears – 100;
• plums – 70;
• granulated sugar – 80;
• water – 850.

Place the fruit in a jar and pour boiling water over it. After 25-30 minutes, pour the water into a saucepan; this will be the base for the syrup. Once the sugar has dissolved, the boiling mixture is poured back into the jars. Sterilize the jars for 15 minutes, then seal with a lid.

A simple recipe without sterilization

A delicious plum and pear compote is easy to make without sterilization; simply pour boiling syrup over the fruit. This syrup acts as a preservative, preserving the beneficial nutrients and vitamins.

It is best to take late plums, well ripened, but not too soft.

With lemon balm

This modified lemon balm compote recipe adds a pleasant, fresh, minty note to the sweetness of the pears. You can use fresh or dried lemon balm. You'll only need a pinch. Follow the usual instructions.

Let's prepare a fruit drink with citric acid

Adding lemon juice changes the flavor and eliminates the need for sterilization. You need half a teaspoon, no more. Wash the fruit, prepare it, and arrange it in jars. Pour boiling water over it, then drain the liquid into a saucepan for making syrup. This is where the citric acid is added. Fill the jars with the prepared syrup and seal. The compote is ready.

Conditions and duration of storage of winter preparations

If compote isn't sterilized, it won't keep for long. The best place to store it is in the refrigerator. Sealed jars are conveniently placed in a pantry or cupboard for serving in the winter.