Now is a great time for apple lovers, as there are a lot of them in the garden and you want to make a lot of things out of them. My family loves it very much different drinks so I decided to do it apple compote for the winter, but not only from apples, but with the addition of pears and currants. This mixture produces a wonderful taste. And currants, even if there are only a little of them, give a beautiful pink color to the drink.
This apple pear compote for the winter is simply a vitamin find in the cold season. After all, everything remains in it necessary vitamins, which are especially necessary for children.
The main advantage of this drink is the simplicity of its cooking and low time investment. And in the end, you will prepare a delicious and healthy apple juice for your family - pear compote for the winter. These products make one two-liter can of the drink. I recommend that you do it.
Ingredients:
- Apples – 200 g (2 pcs.)
- Pears – 200 g (2 pcs.)
- Currants – 40 g
- Sugar – 200 g
- Water – 2 l.
How to cook compote from fresh apples, pears and currants
In order to make a compote of apples and pears for the winter, I first prepare the fruits themselves. To do this, I wash them under running water without removing the peel. I remove the tails and cores with seeds. If there are damaged parts, I also cut them off. And I just wash the currants. Then I cut the apples and pears into large slices.
I sterilize the jar over steam, as for me, this is the easiest way. I put some water in a saucepan and when it boils, I put an iron grate on it, on which I place the jar upside down. I leave it like that for a couple of minutes and do exactly the same with the lid. Then I remove them and you can begin further processes. Don't forget to wash them thoroughly before this procedure. After that, I put cooked fruits and berries in them.
In a separate container you need to boil 2 liters of water. When it boils, I carefully pour it into the jar and cover it with a lid, but do not screw it on. Before pouring water, place a dry towel under the jar, and pour it into the center in one place so that it does not crack. Now I leave it to cool for at least 15 - 20 minutes. Compote of currants and apples for the winter will be stored for a long time if all these conditions are met.
When the liquid has cooled a little, I pour it from the jar into a saucepan with a volume of at least 2 liters, and the fruit remains in the jar. Then I add sugar and put it on fire. When the compote boils, let it simmer for another 2 minutes and no more.
As soon as the compote has boiled for 2 minutes, I remove it from the heat and pour it back into the jar. Then cover with the prepared lid and screw it tightly. I use threaded lids, which do not require a seaming wrench, and you do what is most convenient for you. Then I immediately turn the jars upside down and wrap them in a warm blanket until they cool completely. This is how easy it is to make currant compote for the winter with other fruits.
I didn’t even expect that currants would give the drink such a bright and beautiful color, because I added very little of it. My apple compote is ready for the winter, now all that remains is to take it to a dark, cool place to wait for my turn. You can prepare it in any quantity and in jars of any size. I have 2 liter jars, so I indicate all the ingredients for this volume. I will be glad if my recipe is useful to you. Be sure to try it and you will like it.
Between compote and drink in plastic bottle – a big difference.
Therefore, it is necessary to choose compote in any of its variations and accustom modern children to this ancient Russian drink from the cradle, by any means distracting them from Pepsi, Fanta and other liquids with elements present in brake fluid and dry cleaning products.
If making compote is too lazy and it’s easier to buy a bottle of Pepsi-Cola, read at your leisure what this name literally means in Russian - the two components that make up the name and the drink are plants containing narcotic substances.
Isn't this a reason to change habits and return to simple recipes drinks of Slavic cuisine, where the benefits are in every drop.
Compote of apples and pears for the winter - basic technological principles
According to the rules of technology, the ratio of water, sugar and fruit in compote should be approximately the same. This applies to large production lines. IN home canning It is not necessary to comply with such strict requirements, so each housewife should be guided by her own criteria for choosing a recipe for apple and pear compote for the winter.
Let's remember what troubles we don't like the most when canning.
When most glass jars has already been spent on canning cucumbers, tomatoes, squash caviar and treatment, then you have to think about where else to get empty containers, but they are not cheap.
You can solve this problem with the help of recipes for concentrated apple and pear compotes for the winter. Reduce the amount of water in the jar to the minimum volume, filling it to the top with fruit and thick syrup. Water can be added in winter by opening a jar and bringing its contents to a boil with the right amount water. This technique can reduce the consumption of containers for preserving compote. Concentrates will also allow you to conveniently place the jars in the pantry, and there will still be plenty of free space.
If you are embarrassed by the high costs of sugar, which already strain the family budget during the harvesting season, make a compote of apples and pears completely without sugar for the winter. In addition to saving money in the summer, this recipe has a number of advantages. The sugar-free drink contains a minimum of calories and therefore can be consumed even while on a diet. Sugar, if desired, can be added before use. Fruits and berries contain a sufficient amount of natural acid, which will help the compote in the jar to be perfectly preserved. Sugar, as a preservative, in such cases, is an optional component.
If you have to buy fruit for canning at the market, for lack of own garden, then remember how much the drinks cost, which you will still buy all year, and at the same time roughly calculate the cost medicines for the prevention or treatment of gastritis, ulcers and other troubles associated with the use of “food chemicals”. In addition, fruits are even more expensive in winter, but vitamins are still needed.
Those housewives who cannot stand the heat in the kitchen during the pasteurization process can easily master canning methods that eliminate this tedious process - preserve using the double or triple pour method, without pasteurization, and add citric acid before sealing to be sure. Jars, if you thoroughly clean them with baking soda and rinse them with boiling water, also do not need to be sterilized. Or disinfect them after regular washing in the microwave. As they say, “the wolves are fed, but the sheep are safe.”
If you don’t want to spend a long time fiddling with cutting fruit, close it entirely. Compote is an improvisation. Whole fruits can be caramelized in winter and used to decorate a dessert so that friends will ask for a “recipe” for a regular sponge cake or sweet curd mass. And from the liquid part of the compote you can cook jelly, syrup, and make jelly.
There are no strict standards for laying down products for compotes. Compote is a drink that cannot be spoiled. The only task when cooking it is to preserve the vitamins.
And a little about the raw materials for apple and pear compote for the winter. Most often in home canning those varieties of fruits that grow on the tree, or from those that were bought cheaper at a wholesale price, are used - immediately, for jam, marmalade and compote of apples and pears for the winter.
In accordance with industrial technologies, for example, a variety of apples " White filling» not recommended for processing, since its pulp is loose and boils over as a result heat treatment. But these recommendations have nothing to do with home technologies, because if a tree grows in the garden and there are no other varieties nearby, then you can prepare compote from it for the winter. Just pick the apples from the tree half-ripe, while they are hard, and overripe fruits will be useful for jam. The density of the fruit must be especially taken into account if they are cut into slices for compote. The finer the cut, the denser the fruit should be so that after pasteurization they do not turn into a puree-like mass.
That's all the wisdom, except that cinnamon, vanilla, cardamom (for roasting duck or turkey), and fresh mint leaves are very suitable for apples and pears. These are original recipes for apple and pear compote for the winter, “with a twist.” Creativity is one of the foundations of cooking.
Recipe 1. Compote of apples and pears for the winter, without sugar
Raw materials:
Garden apples
Forest pears
Preparation:
For compote, select garden apples, sweet varieties, technical ripeness, and “wild” forest pears. Before cutting the fruits, soak them in cold salted water for 2-3 hours: salt will help “expel” fruit pests, and if the fruit was bought at the market, then pre-soaking will eliminate the presence of pesticides.
Prepare sterile jars and lids. Cut the fruit into slices, removing the core and stalks. Bring water to a boil in a large saucepan and blanch the wedges together, 2 to 3 minutes. Then place them in jars to the top. Pour in the water in which the fruit was blanched and cover the jars with lids. When it has cooled to 40°C, pour the water back into the pan, boil and repeat pouring. The third time after the water boils, add a little citric acid(taste). Immediately pour the compote into jars and cover with lids.
When opening jars of apple and pear compote in winter, you can add sugar to taste. The fruits in such a compote will remain intact and retain the aroma of summer, and this compote can also be used during diets, as well as for patients diabetes mellitus.
Recipe 2. Compote of apples and pears for the winter, from whole fruits
Compound:
White filling
Pear "Limonka", summer
Sugar syrup(ready)
Preparation:
Select small fruits of apples and pears, technically ripe, without signs of damage. Soak them in water, wash and remove the stems. Place the fruits tightly in prepared sterile jars, pour boiling water over the fruits, and keep them there for half an hour. Drain the water into the pan and add the same amount of sugar. Boil the syrup until it tastes like a thick thread. Please note that after boiling, the volume of syrup that needs to be poured over the fruit will decrease, so add water immediately before boiling the syrup - the excess can be used for other canning recipes. During the process of cooking the syrup, remove the foam - you need the syrup to be transparent, and five minutes before the end of cooking, add a solution of citric acid (2 g per liter of syrup). Pour boiling syrup over fruits in jars and roll up immediately. Wrap the jars in a blanket and keep them there until they cool completely.
Such concentrated compote can be used for making drinks and desserts in winter.
Recipe 3. Compote of apples and pears for the winter with raspberry syrup - maceduan
Ingredients per jar (3l):
Raspberry syrup 30%
Apples and pears (peeled slices) 40%
Preparation:
Prepare apples and pears as described in recipe No. 1, but first peel the fruits. Place the slices in sterile jars, filling them 1/3 full. Add the same amount of raspberry syrup to boiling water, boil for 5 minutes and pour over the fruit.
Place the jars immediately water bath and sterilize. For cans with a capacity of 1.0 liters, sterilization time is 10 minutes, 2.0-3.0 liters - 15 minutes.
After sterilization, immediately seal and turn upside down until cool.
Recipe 4. Compote of apples and pears for the winter in prune syrup
Raw materials:
Apples and pears of autumn varieties (1:1) 30%
Pitted prunes 20%
Preparation:
Place peeled and sliced apples and pears with hard pulp into prepared sterile jars. Fill 1/3 of the volume with them. Make compote from sugar and prunes as usual. Let it brew, strain and fill the jars to the top.
Sterilize the compote, immediately roll up the jars and turn them over until cool.
Recipe 5. Compote of apples and pears for the winter with vanilla
Raw materials:
Invert syrup 3 parts
Fruits, cut (apples and pears) 30%
Vanilla (to taste)
Water 4 parts
Preparation:
Fill the jars with prepared pear and apple slices, half the volume or a little less. Add vanilla and syrup to boiling water, stir, and after 2-3 minutes pour the contents of the jars. Cover the jars with lids and pasteurize for 10-15 minutes. Immediately seal after pasteurization and invert jars.
Recipe 6. Compote of apples and pears for the winter - infusion with rose hips and honey
Products:
Dried fruits: apples, prunes and pears – 300 g
Rosehip 200 g
Preparation:
Ancient recipe ancestors - a brew. It was cooked for the holidays, served on the table on Christmas Eve, with the hope of prosperity, and honey was always added to it. Of course, compote from honey and dried fruits can be cooked at any time, and for this it is not necessary to preserve it in jars, but there is one subtlety: the more it is infused, the tastier it is.
Harvest rose hips after the first frost, or use dried berries. Wash dried fruits, pour cold water and cook over low heat for 5-10 minutes from the moment it boils. Add honey and after five minutes pour into hot sterile jars. Seale without pasteurization.
For canning, try to select fruits of the same degree of ripeness so that after sterilization they retain their shape and consistency. Ripe fruits may be overcooked after sterilization. For the same reason, whole fruits are sorted by size before storing in jars.
It's no secret that gardens are treated with pesticides to control pests. Therefore, fruits purchased at the market must be kept in water before processing to avoid pesticides getting into canned drinks.
For the winter according to proven recipes. Apple and pear compote is one of my family's favorites. Its taste is quite balanced and harmonious. It is not sour and will quench your thirst. Store juices not always natural, so I prefer to buy fruits in the summer and make compotes from them. This compote does not cause allergies, so it can be cooked even for the smallest children. They especially love sweet drinks. And you can give such a compote without fear, because you will prepare it yourself and you will know that it contains only healthy ingredients, and this is the most important thing!
Required Products:
- Apples – 250 grams;
- Pears – 250 grams;
- Granulated sugar – 200 grams;
- Water – 2.5 l.
I cut the apples into slices. I tear off the tails. I cut off the core and remove the seeds. They will not be needed in the compote. 
I cut pears in the same way. 
I heat up the water. IN warm water I add sugar. 
I stir. Then I send the prepared fruits there. I put it on the fire and start cooking. 
The compote should boil. Then I turn down the heat and cook over medium heat for 25-30 minutes. During this time, the fruits will be cooked, and the compote will become very tasty and rich. Despite the fact that the compote will not be bright in color, it will be very tasty. Apples and pears harmonize perfectly in this drink. I pour the hot compote into jars with a ladle to the very top. 
I screw them on with lids. 
I cover the hot compote with a blanket and let it cool until room temperature. Then I put jars of apple and pear compote in a place for permanent storage. Until winter it will remain in an ordinary apartment storage room. In winter, when you decide to open such a wonderful drink, cool it first. 
Chilled compote will be a worthy drink for any company: both children and adults.
Bon Appetite!
It turns out no less tasty
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.
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. TO general rules cooking includes:
- 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 and rinsing them in hot water with addition baking soda and sterilization over steam or in the oven;
- selection of lids for rolling compote without scratches and dents, with tight-fitting rubber bands.
Properly cooked fruit drink It will not only quench your thirst, but also give you a piece of summer. In fruits canned pears and apples are preserved a large number 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, pears and apples are peeled from the core, carefully cutting it out 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, cover with boiled iron lids and twist it. 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 cold boiled water and pour into tall glasses or wine glasses. The fruits are then laid out separately.
The compote is served in special bowls along with dessert spoon, as well as a fork used to eat fruit.
Storing compote
Jars of dessert fruit delicacy will last for years if the product is prepared correctly. A basement or cellar with an air temperature of at least 0 degrees is used for it. Small containers can be placed in the refrigerator, taken out as needed in the winter. Canned dessert can be stored for no more than 2 years, although it is unlikely delicious compote It's worth so much from apples and pears. It will be the most honorable dessert on the table in winter.
Apple and pear compote is one of the most popular fall drinks. As soon as the first ones appear fragrant apples new harvest and honeyed pears that splash with juice when you try to bite the barrel :) you can cook this delicious compote. As an “on-duty” replacement for sweet sodas or as a preparation for the winter - you decide for yourself. Look how many recipes I have prepared for you. 11 options for a fragrant drink, there is plenty to choose from. There would be a desire!
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.
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 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 washed hot water raisins 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 fresh apples and pears with rose hips
Vitamin drink for devotees healthy eating. I cook it without sugar.
Ingredients:
- 3 juicy apples;
- 2 ripe pears;
- a handful of dried rose hips;
- 5 glasses of water.
Preparation:
Rinse dried rose hips, placing it 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.
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 lemon zest V small quantity 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.
Compote of dried apples and pears in a slow cooker
Amazingly simple recipe, my favorite.
Ingredients:
- 300 grams 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 dried 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 normal. blood pressure. 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.
Compote of apples and pears for the winter without sterilization
Ingredients:
- 500 grams of apples;
- 3 large pears;
- 1 cup of sugar;
- 2 liters of water.
The amount of ingredients is indicated for a 3 liter jar.
Preparation:
Wash the fruit and prepare the jars. Place apples and pears in a jar, add sugar, boil water and pour boiling water over the container with the fruits and sugar. Cover with a sterile lid and leave for 5 minutes. Then, using a special nozzle, pour the water into the pan, bring to a boil, and after 3 minutes return it to the jar. Repeat one more time. After the third filling, roll up the jars, turn them over and wrap them.
There are other options for making pear and apple compote. All of them are not very different from the above.
Compote of apples and pears with citric acid is prepared according to the same algorithm, adding 2 grams of citric acid to each jar (per 3 liters of compote). Compote of apples and pears can also be made with berries: it’s best to add dogwood and cranberries. It is better to sterilize drinks with berries in a jar - the sterilization time for 3-liter containers is half an hour.
