step by step recipe with photo
Sweet candied pear will successfully replace jam and sweets. They are very convenient to lie with you on the road or to work. One or two candied pears will help replenish energy and last until lunch. Such a snack does not contain "chemistry", although it is quite high-calorie.
Ingredients
- pears - 1 kg
- granulated sugar - 750 g
- citric acid - on the tip of a knife
Cooking
1. In order for candied fruits from pears to turn out juicy, elastic and keep their shape well, you need to carefully consider the choice of fruits. Preference should be given to slightly unripe, healthy pears with dense pulp. Those fruits that have already been filled with juice will turn into mashed potatoes when cooked. They are best left for the table or used for jam or marshmallow. Selected pears need to be washed and peeled.
2. Small fruits should be cut into two, and large ones into 4 parts. Remove the core with stones and stalks.
3. Sprinkle the pears with half the norm of granulated sugar (350 g) and leave for 2 hours.
4. Pour the remaining sugar (350-400 g) with two glasses of water. Put on medium heat and boil. Add a little citric acid or fresh juice of one lemon. The acid will help keep the halves of the fruit firm, elastic, and prevent them from overcooking. Boil the syrup for 3 minutes. Pour hot syrup over pears with sugar and leave for 6-8 hours.
5. Fruit should release juice. The liquid level will rise slightly towards the end of the break. Drain the syrup, boil and pour over the pears again. Repeat the procedure after 8 hours. Gradually, the fruits will absorb the syrup and its amount will decrease again. Boil the syrup for the last time with candied pear and cook for 10 minutes. Let cool completely. Throw the fruit in a colander and allow the liquid to drain completely.
6. The remaining syrup can be used for compotes or for soaking cakes. Spread the dried pears on a surface covered with cling film: plywood, a cutting board or a tray.
The word candied fruit, zukkade, is borrowed from the German language and comes from the word sugar, zucker. Essentially, these are boiled in sweet syrup and dried fruits or their peels. The process of making candied fruits is very similar to making jam. At least at the initial stage. That is why they are often called dry jam.
Candied pears are recommended to be made from hard fruits. Ready-made candied pear can be used to add to various desserts - it's delicious! But by themselves, as a treat served with tea, candied pears are very good!
Ingredients
- pears 1 kg
- granulated sugar 1 kg
- water 400 ml
How to make candied pear
- Choose slightly underripe pears with firm, crispy flesh. Depending on the size of the fruit, they can be boiled by cutting into slices or cubes. Candied fruits from halves of small pears are very beautiful. If you cook a pear with a peel, then when choosing fruits, you should pay special attention to its appearance. There should be no rotten areas or impact marks on the surface of the fruit. In this case, candied fruits will turn out to be denser, but will contain more fiber.
Wash pears thoroughly before cooking.
Each fruit should be cut into slices of the same size.
Cut out the core along with the stem.
Put the pears prepared in this way in an enameled container and pour 400 ml of boiling water. Water should completely cover the fruit. So that they do not float, they can be pressed down on top with a plate or a lid smaller than the diameter of the container.
After 15 minutes, pour the water into the cooking basin and dilute the sugar in it.
Bring the syrup to a boil and after 5 minutes add blanched pears into it. They must be prepared like jam: three times boiling for 7-8 minutes with 6-hour exposures.
The last boil should be longer. Pear slices need to be boiled until light transparency. However, if after 15 minutes this did not happen, then it is better to take another exposure, the fact is that with prolonged cooking, candied fruits may darken. When the fruits become vitreous, they must be transferred to a metal colander or sieve with a tray.
Within two hours, excess syrup should drain from them. Dried pears should be laid out on a tray and put in the sun. Slices should be turned 1-2 times a day.- When the candied fruits stop sticking to your hands, they can be harvested. It is best to store ready-made candied pears in a glass container with a tightly screwed lid in a cupboard.
Required: 1 kg of pears, sugar, 2-3 g of citric acid, 750 ml of water.
Cooking
For the preparation of candied fruits, select hard pears so that they do not boil soft. Cut large pears into halves or slices, and use small ones whole, piercing in several places with a toothpick.
Prepared pears blanch in boiling water for 8-10 minutes and cool quickly with cold water. Then add sugar to the water after blanching.
Pour the pears with the resulting sugar syrup and leave them for 3-4 hours. Then put the pears in the syrup on the fire and boil for 5-8 minutes. After that, the pears in sugar syrup must be insisted for another 10-12 hours. Thus, boil the pears 3-4 times with interruptions. Eventually they should become transparent. At the last cooking, add citric acid to them (you can replace it with lemon juice). After that, put the pears in a colander, leave until the syrup drains completely and dry in the oven or in the air. Store candied fruit in an airtight container.
❧ To prepare apple marmalade, you need to take 1 part of apple puree and 0.6 parts of sugar. Everything should be cooked until the mass lags behind the bottom of the container. Then dry this mass on a baking sheet, cut into pieces, you can still sprinkle with sugar.
Candied pears are a very tasty delicacy. They are in special demand in the cold season, because this is a real part of the hot summer. You can buy them at the grocery store, but homemade candied pears are tastier and healthier.
Ingredients
Pears 1 kg Lemon acid 3 grams Granulated sugar 1 kg Water 450 milliliters
- Servings: 10
- Cooking time: 5 minutes
Recipe for candied pear with photo
Candied fruits are made from unripe hard pears.
Required Ingredients:
1.5 kg of pears;
3 g citric acid;
1.5 kg of granulated sugar;
450 ml of water.
First, the fruits must be thoroughly washed and cut into slices, while removing the seed pods and stalks.
Blanch the resulting pieces of fruit for about 10 minutes. Then transfer them to a bowl of cold water.
During blanching in a separate bowl, you need to prepare a syrup from sugar and water.
After pulling the pears out of the water with a slotted spoon, you should transfer them to a saucepan and immediately pour boiling syrup over them. Let it brew for 3-4 hours.
Then cook for about 5-7 minutes, remove from the stove and set aside for ten hours. Repeat this action two or three more times until the slices begin to show through.
At the last cooking, you need to add citric acid. Stir, cook a little more and put the fruits in a sieve or colander to remove the syrup from them. This will take approximately two hours.
Heat the oven to 40 °, cover a baking sheet with parchment and put the dried slices on it. After 8-9 hours, candied fruits will be ready.
Candied pears for the winter: the second cooking option
This method is slightly different from the previous one. As a result, you will get about 1 kg of candied fruits and 1.2 kg of pear honey.
Required Ingredients:
2 kg of hard pears;
2 tsp citric acid;
2 kg of sugar for syrup;
2 stack sugar for sprinkling candied fruits.
Cut the pears into small pieces, put them in a saucepan, cover them with sugar and set aside for five hours so that the juice stands out. Then put on a small fire, boil and leave to cool for several hours. The lid should not be used.
Boil again and boil for about 20 minutes over low heat, cool again.
Bring to a boil for the third time and cook until the volume of syrup and fruit is reduced by 30%.
Take out the slices of fruit and syrup and put them on a sieve. After 2-3 hours, put the future candied fruits into a bowl with sugar and mix so that the pear pieces are covered with sweet sprinkling on all sides.
Pour the candied fruit onto a tray or baking sheet, smooth it out to make a thin layer and dry for three days at room temperature.
Add citric acid to the syrup and boil for about 15-20 minutes. Cool and pour into a jar.
In the same way, you can cook candied pears in a slow cooker.
Cooking candied fruit does not require special skills, you just need to stock up on free time and patience. But as a result, you will receive a natural product that does not contain any harmful substances.
Ingredients
- Pears - 1 kg;
- Sugar - 1 kg;
- Citric acid - 2-3 gr;
- Water - 300 ml.
Cooking method
- Pears cut into slices, cut out the stalks, seed boxes, damage.
- Blanch the cut pieces in boiling water for 10 minutes.
- Immediately after blanching, transfer our pear pieces to cold water.
- While the pears are blanching, prepare the sugar syrup.
- After selecting the pears from the cold water, transfer them to a saucepan and immediately pour the hot syrup over them.
- Leave the pears in the syrup to infuse for 3-4 hours.
- After they stand, cook for 5-8 minutes. Remove from heat and leave again for 10 hours. Repeat this procedure 2-3 times until the pears become transparent.
- At the end of cooking, add citric acid. Stir, boil, fold in a colander so that the syrup from the pears is a stack. This will happen in about a couple of hours.
- Preheat the oven to 40 degrees and send candied fruits there on a baking sheet lined with baking paper. Candied fruits will be ready in about 9 hours.
Ingredients
- hard pears (without core) - 1 kg;
- sugar - 1 kg;
- powdered sugar for storage.
Cooking method
- Wash the pears, remove the core and cut into long slices 1 cm thick.
- Put the slices in a large bowl, sprinkle with sugar and leave for 5 hours (ideally overnight) to let the juice flow.
- Put the bowl of pears on the fire, bring to a boil and simmer for 5 minutes over low heat. Remove the bowl from the heat and send it to infuse again for 5 hours so that the slices are saturated with syrup.
- Bring to a boil again and simmer for 5 minutes. Repeat cooking-infusion 3-4 times, as a result, the slices should become translucent.
- Drain the slices in a colander to completely separate the syrup. Then send the pears to the vegetable dryer for about 7 hours (depending on the thickness of the slices), setting the temperature to 70 degrees. Swap the trays in the dryer from time to time for even drying.
- Fold the finished candied pear into a jar, sprinkle with powdered sugar, and close tightly. Store candied fruits in a cool place.
