After the end of summer, they are nostalgic for those fragrant fruits that the garden has given throughout the season. Therefore, the hostesses devote their free time to harvesting for the winter. In addition to jam, the emphasis is on making canned fruits. How fragrant is the pear and apple compote, which will remind you of summer, will give you a lot of pleasant minutes and fill the body with useful elements.

There are several options for preparing compotes for the winter. Some housewives approach the blanks meticulously, carrying out multiple pouring of fruit and sterilizing the jars.

Others cook simply, without undue effort. The general rules for cooking include:

• careful sorting of pears and apples, with a selection of whole, no damage, wormholes, rot;
• selection of fruits that are dense in consistency;
• washing fruits before placing them in containers;
• preparation of cans with their rinsing in hot water with the addition of baking soda and sterilization over steam or in the oven;
• selection of covers for rolling compote without scratches and dents, with tight-fitting elastic 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 contain a large amount of vitamins and minerals that are so necessary for the human body in winter.

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

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

Fruit preparation

Compote is best prepared from fresh rather than dried products. Collected or purchased fruits of pears and apples are washed using a brush under running water. You should not peel them off. So more vitamins will be preserved under the skin.

Dry the fruit using disposable towels before cooking.

If the 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 with a sharp knife. Fruits are also freed from twigs and leaves.

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

Pouring boiling water over fruit

Prepared and sterilized jars are filled with fruit quarters to half the volume. First, pour it with boiling water so that all the fruits are under water. After that, the fruits are allowed to soak and be 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 it is worth pouring them 2-3 times, draining the water. Everything must be done in such a way as to observe the sanitary and hygienic rules of canning.

Bring the compote to full readiness

Pour the water into the pot one last time. If there is not enough liquid for pouring, then add a little water. Sugar is poured, taking the same amount per kilogram of fruit. It is advisable to add a little citric acid, which can be replaced with fresh orange or lemon juice. Not bad for smell, piquancy, and put mint leaves, a pinch of cinnamon.

Now it remains to cook the syrup, stirring constantly. Boil so that all ingredients dissolve completely, without residue. Pour the hot liquid over the fruit, filling the jars to the brim.

After that, close with boiled iron lids and twist. Turning upside down, they wait for the containers with compote to cool down.

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

You can wrap the jars, waiting for it to cool completely. Ready-made 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 tea. 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 fruit is then laid out separately.

Apple and pear are two of the most common and favorite fruits in Russia. If in the summer there are no problems with this delicacy, then the other seasons of the year are not so generous with these delicacies. A way out of the situation will be a compote made from apples and pears, which can be consumed throughout the year. How to prepare it, and what nuances you need to know, we will analyze below.

Before cooking, each housewife needs to familiarize herself with the features of the cooking process:

1. For compote, select whole fruits that have no signs of damage. If the surface is too damaged by insects or rot, you should not make blanks from such products.
2. Choose fruits that are dense to the touch.
3. Remember to rinse apples and pears before starting the cooking process.
4. Pay attention to the condition of the lids with which the cans will be rolled up. They should be free from damage and deformation, with tight elastic bands.
5. Sterilize containers and lids. This will increase the shelf life of the workpiece, and you can not worry about its safety.

Note! The more carefully you prepare for the brewing process, the tastier and healthier the drink will be.

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

Below is a basic recipe for making a delicious and vitamin-rich drink.

The cooking process consists of the following steps:

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

Particular attention should be paid to the size of the fruit. If they are large, they will have to be cut, which will violate the aesthetic appearance. Whole apples and pears, which are small in size, look much more beautiful in a jar.

Preparing fruits

Compote can be cooked from two types of fruits:

• fresh food;
• dried apples and pears.

Experienced housewives prefer fresh products, as they contain the maximum amount of vitamins.

To prepare for the cooking process, you must:

• collect fruits from a tree or purchase them in a store;
• rinse apples and pears thoroughly, not sparing time and water for this;
• experienced housewives advise to leave the skin on the fruit and remove it only if absolutely necessary. So the taste of the drink will turn out to be more saturated and healthy;
• if you had to cut the fruit into slices due to its excessive size, remove the core from them;
• the size of the slices does not really matter, but it is better to cut the fruit into 4 pieces. This will give you the same size wedges that will look beautiful in a jar and decanter;
• try to add an equal amount of each fruit to the jar. Then the taste will be balanced and versatile.

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

Pour boiling water over the fruit

After the fruits and containers have passed the appropriate training, fill them with boiling water. To do this, you need to do the following things:

• in pre-sterilized jars, we place fruits in such an amount that they fill half of the available volume;
• after that, the fruits are poured with boiling water, and the jars are set aside;
• how long the fruit will settle for depends on your desire. Some wait at least an hour, others - 10-15 minutes, but pour and drain the water at least 3 times. Choose the option that is more convenient for you.

Remember that the main thing in this process is compliance with the general rules of preservation of products, which ensure the necessary level of sanitary and hygienic requirements.

We bring the compote to full readiness

After the apples and pears have settled in the water, the amount of time is needed, the liquid is drained into the pan. Add granulated sugar there, in a 1 to 1 ratio with the amount of fruits used. As additional ingredients, you can use:

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

They will add a pleasant aroma and new, refreshing notes to the compote. The syrup should be boiled over medium heat until all additional components are completely dissolved. Remember to stir the syrup while cooking. As soon as the liquid has boiled and has taken on a homogeneous structure, pour it into the jars, filling them to the brim.

Banks are sterilized, rolled up and turned upside down. After that, they are removed to a specially prepared place covered with a cloth. The blanks are covered with a blanket and left in this position for a day.

Serving apple and pear compote

Serve the compote, preferably chilled, pouring the liquid into wine glasses or glasses. If the syrup turns out to be too concentrated, it is diluted with water to the desired state.

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

Storing compote

Subject to all the rules, when preparing compote, cans can be stored in a dark, cool place for 2 years. A ventilated cellar or basement is best suited for such purposes.

Apples and pears - the combination is just great! And if you cook about preservation with them, then the easiest way is to close the apple and pear compote for the winter. This drink will be an excellent alternative to purchased juices and sweet soda, and will be much tastier and healthier.

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

This time I rolled the compote without sterilization and will gladly share with you how to close the pear and apple compote in this way. If you like unusual compotes, you can add a sprig of mint or a slice of orange (lemon) to each tank. But even without such additives, with only one fruit, you will get a very tasty compote from apples and pears for the winter, do not even hesitate!

Ingredients for 1 L can:

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

* It is advisable to take sweet apples for compote, which would not be boiled after heat treatment (I have varieties of "Malinovka").

How to close apple and pear compote for the winter:

We select apples that are dense, not crumpled, without superficial damage. We select the pears that are dense, slightly unripe (so that they do not turn into porridge in the compote). Pears should also be not crumpled, without external damage. Rinse the fruits thoroughly 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 in a saline solution. We do the same with pears.

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

We lay out evenly pears and apples in pre-sterilized jars. Pour a pinch of citric acid into each jar.

Fill the jars to the top with boiling water.

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

Fill the fruit with boiling water a second time. And again we wrap and hold for 10 minutes.

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

Compote from apples and pears for the winter, plums, dried fruits and various fruit mixes - a great 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 bring to your attention a small selection of cooking recipes.

The taste of the drink and its color depend on the quality of the fruits used. For cooking, it is recommended to use ripe, undamaged fruits. The most traditional fruits for compotes are apples, pears, plums and cherries. Depending on the ingredients used, we get different taste and useful qualities of the drink at the exit. Among other things, compote with a minimum sugar content is a low-calorie product, and people who follow a diet can quite afford to consume this drink.

Pear and apple compote, a simple recipe

To make compote, use the following:

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

Consider how to cook apple and pear compote.

Necessary:

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 cooked whole without cutting.

For this purpose, you can take small fruits. In this case, canned fruits can be further 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 digestive system.

Pears are a source of vitamins A, C, PP, trace elements such as iron, iodine, folic acid, fiber, pectins, tannins. They are useful for people with impaired thyroid activity, for colds they are used as an expectorant.

Apple and pear compote: recipe (with the addition of orange or lemon zest)

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

Preparation:

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

Cut the zest in a spiral with a special knife.

For preservation, pour the compote into jars (sterilized) and roll up the lid.

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

The scent of cinnamon has been proven to be effective in improving concentration and memory properties. The apple and pear compote will turn out to be very tasty, and any housewife can handle the recipe for its preparation.

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

Such a compote mix turns out to be more aromatic and richer than a compote from just or pears. To prepare a drink, you need the following ingredients:

• fruits - approximately 1 kilogram of apples, pears and plums;
• take about 3 liters of water, less for a richer taste;
• sugar - a little less than a glass.

Preparation:

To preserve the maximum amount of useful vitamins, apple, pear and plum compotes for the winter should be brought to a low boil and continue to boil 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, useful for the human body. They help to lower blood pressure, cholesterol levels, improve the functioning of the digestive tract, relieve pain in rheumatism and gout.

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

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

There is no doubt about the usefulness of compotes. However, it is worth remembering that compote from apples and pears for the winter, especially sour varieties, should be used with caution by people suffering from high acidity of the stomach. For diabetics, to reduce the calorie content of the drink, it is better to cook compotes without sugar.

Video about the preparation of a classic assorted compote

Apple and pear compote is one of the most popular fall drinks. As soon as the first aromatic apples of the new harvest and honey pears appear, or splashing juice when trying to bite the barrel :), you can cook this delicious compote. As a "duty" replacement for sweet soda or as a preparation for the winter - that's up to you. See how many recipes I have prepared for you. There are 11 scented drink options to choose from. There would be a desire!

Apple and pear compote with cinnamon

When summer apples start to spoil, I buy a few pears for them and cook 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 substitute sweeteners.

Preparation:

Wash apples and pears, cut into slices, remove the core, cover with water, bring to a boil, add cinnamon stick and sugar. Simmer for 10 minutes under the lid on a low boil. Leave to infuse until cool, then strain and refrigerate. Drink cold.

Apple and pear compote with basil

I didn’t expect it to be tasty, but it’s true. Want to try?

Ingredients:

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

Preparation:

Wash apples and pears, chop not very finely, remove core. Pour in water, bring to a boil, add sugar and cook for 7-8 minutes. Then add the washed basil and cover while removing from heat. Let it brew for an hour, then remove the basil and refrigerate the compote. Strain and drink.

Fresh apples and pears compote with raisins for children

My child really loves this drink, which can be given even to babies.

Ingredients:

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

Preparation:

Wash the fruit and peel it by removing the core. Chop finely, 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 doesn't like the fruit pieces and raisins in the drink. He loves me, so I don't filter.

Apple and pear compote for a one year old child

The preparation of drinks for children one year old and younger has its own characteristics. Let's see what these features are.

Ingredients:

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

Preparation:

Wash and peel the fruit, core the 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 serve to toddler.

Fresh apples and pears compote 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 dried rose hips by placing them in a colander. Peel apples and pears, cut not very finely, put 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.

Dried apples and pears compote

It turns out delicious, especially if you take smoked pears. And I also recommend adding a little lemon zest.

Ingredients:

• 200 grams of apple drying;
• 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 dirty, so put it in a colander and rinse first with hot and then cold water several times. Place in a saucepan, add drinking water, bring to a boil. Add sugar to taste. Simmer for 10 minutes, then set to cool under the lid. 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 can taste bitter.

Dried apples and pears compote in a slow cooker

An 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 directed in the previous recipe. Place in multicooker bowl. You do not need to wash frozen berries, be careful. Just put them in a bowl and cover with water along with drying. Cover with a lid, turn on the "Steam cooking" 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.

Apple and pear compote 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 dry hibiscus petals
• 1 liter of water;
• 1 tablespoon sugar

Preparation:

Wash the fruit, cut and cover with water. Bring to a boil, cook for 5-7 minutes, then add sugar and hibiscus. Insist 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 pressure increase by 5-10 units above normal).

Well, where are we without prescriptions for the winter? Of course we will.

Apple and pear compote 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 on a 3 liter can.

Preparation:

Wash the fruit and prepare the jars. Put apples and pears in a jar, add sugar, boil water and pour boiling water over a container with fruits and sugar. Cover with a sterile lid and let sit for 5 minutes. Then, using a special nozzle, drain the water into the pan, bring to a boil, return to the jar after 3 minutes. Repeat one more time. After the third pouring, roll up the cans, turn them over and wrap them up.

There are other options for rolling pear compote with apples. All of them are not very different from the above.

Apple and pear compote with citric acid is prepared according to the same algorithm, adding 2 grams of citric acid to each jar (for 3 liters of compote). Apple and pear compote can also be made with berries: cornelian cherry and cranberry are most delicious. It is better to sterilize drinks with berries in a jar - the sterilization time for 3-liter containers is half an hour.