Recipes for fresh apple and pear compote for the winter, how to cook and store the preserves

Apples and pears are two of the most common and beloved fruits in Russia. While summer is a great time to get your hands on these delicacies, other seasons aren't as generous with these delicacies. A solution is compote made from apples and pears, which can be enjoyed year-round. We'll discuss how to prepare it and the essentials below.

Cooking Features

Before cooking, every housewife needs to familiarize herself with the specifics of the cooking process:

1. For compote, select whole fruits that show no signs of damage. If the surface is excessively damaged by insects or rot, do not use them for preserves.
2. Choose fruits that have a firm texture to the touch.
3. Don't forget to wash the apples and pears before you start the cooking process.
4. Pay attention to the condition of the lids you'll be using to seal the jars. They should be undamaged or deformed, with tight-fitting rubber seals.
5. Sterilize containers and lids. This will extend the shelf life of your preparations, and you can rest assured that they will stay fresh.

Please note: The more carefully you prepare for the brewing process, the tastier and healthier the drink will be.

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

Below is a basic recipe that will allow you to prepare a delicious and vitamin-rich drink.

The cooking process consists of the following stages:

• fruit preparation;
• pouring boiling water over apples and pears;
• bringing to readiness;
• preparation and serving of apple and pear compote;

Pay special attention to the size of the fruit. If they're large, they'll have to be cut, which will ruin the aesthetic appeal. Small, whole apples and pears look much prettier in a jar.

Preparing the fruit

Compote can be made from two types of fruit:

• fresh products;
• dried apples and pears.

Experienced housewives prefer fresh produce, as it contains the maximum amount of vitamins.

To prepare for the cooking process, you need to:

• pick fruit from a tree or buy it at a store;
• wash the apples and pears thoroughly, sparing no time or water;
• Experienced home cooks advise leaving the skin on the fruit and removing it only when absolutely necessary. This will result in a richer and healthier drink.
• If you have to cut the fruit into slices because it is too large, remove the core;
• The size of the slices doesn't matter much, but it's best to cut the fruit into quarters. This way, you'll get slices of equal size that will look beautiful in the jar and decanter.
• Try to add equal amounts of each fruit to the jar. This will ensure a balanced and multifaceted flavor.

Important! Remember to remove all stems and leaves. Do not add them to the compote.

Pour boiling water over the fruits

Once the fruit and container have been properly prepared, pour boiling water over them. To do this, follow these steps:

• Place the fruit in pre-sterilized jars in such quantity that they fill half of the available volume;
• After this, the fruit is poured with boiling water, and the jars are set aside;
• How long you let the fruit sit depends on your preference. Some wait at least an hour, others 10-15 minutes, but they add and drain the water at least three times. Choose the option that's most convenient for you.

Remember that the most important thing in this process is to follow general rules for preserving food products, which ensure the necessary level of sanitary and hygienic requirements.

Bring the compote to full readiness

After the apples and pears have soaked in the water for the required amount of time, drain the liquid into a saucepan. Add granulated sugar in a 1:1 ratio, based on the amount of fruit used. Optional ingredients:

• cinnamon;
• mint leaves;
• lemon or orange juice.

They will add a pleasant aroma and new, refreshing notes to the compote. Cook the syrup over medium heat until all the additional ingredients are completely dissolved. Remember to stir the syrup while cooking. Once the liquid has boiled and has a uniform consistency, pour it into jars, filling them to the brim.

The jars are sterilized, sealed, and turned upside down. They are then placed in a specially prepared area lined with cloth. The jars are covered with a blanket and left in this position for 24 hours.

Serve the apple and pear compote.

It's best to serve the compote chilled, pouring the liquid into glasses or goblets. If the syrup is too concentrated, dilute it with water to the desired consistency.

It is customary to serve compote with spoons or forks so that guests can enjoy the fruit remaining at the bottom of the glass.

Storing compote

If all instructions for preparing compote are followed, jars can be stored in a cool, dark place for up to 2 years. A ventilated cellar or basement is best for this purpose.