Four ways to make pear syrup at home

Preparation and selection of fruits

Pears can be completely different in the color of the fruit, their size, the juiciness of the pulp and its structure. For syrup, we recommend taking juicy and sweet varieties of pears. Fruits with hard and fresh pulp are best reserved for harvesting pear jam.

Before cooking, pears are washed and dried with towels. Next, they are cut into two parts and the seed box is cut out with a knife. If, as required by the recipe, you need to use slices without skin, then the skin is cut as thinly as possible from the fruit. Using a special vegetable peeler can make this process much easier.

Methods for making pear syrup

Option 1 – “Classic”

Before cooking, pears are peeled and cut into cubes.To prevent the cutting from darkening, sprinkle it with the juice of one lemon. The net weight of the pulp should be 1 kilogram. For this volume of the main product, take 600 grams of granulated sugar and 300 milliliters of water. A thick sugar syrup is prepared from the declared products. To achieve the desired consistency, boil the sugar with water for 5-7 minutes. Place the pear slices into the hot syrup and, stirring gently, cook the slices for 5 minutes. The fruit is then allowed to cool completely in the sweet syrup. The next stage of cooking begins with removing the fruit cubes with a slotted spoon. The syrup is once again brought to a boil, and half-cooked pears are added again. There should be 3-4 such visits. If the fruit is very tender and quickly disintegrates, turning into puree, then you can boil the slices 2 times. At the very end, the hot syrup is filtered. The pulp is used as an independent dessert, or as a sweet filling for pies.

Pear syrup is bottled and stored in the refrigerator. In order for the dessert to be stored for more than 6 months, it is boiled again before rolling, and the container is sterilized.

Option 2 – Without heat treatment

Sliced ​​pear without peel, 500 grams, place in a deep bowl, sprinkle with 300 grams of sugar, and mix lightly. To ensure that the fruit releases its juice as quickly as possible, stir the slices every half hour. The total infusion time for cuttings is 24 hours. Place the bowl in the refrigerator overnight to prevent the mixture from fermenting.

The next day, filter the syrup. This dessert can be stored in the refrigerator for up to 7 days.

Option 3 – From pear juice

The first thing to do is squeeze the juice out of the pears. It is best to use a juicer, but if such a unit is not available, juice can be obtained by squeezing the pulp through cheesecloth.The amount of sugar will depend on the amount of liquid received. For each liter of pear juice, take 500-600 grams of granulated sugar. If the pears are sweet, then the amount of sweetener can be reduced.

The juice is seasoned with sugar and put on fire. Boil the mass to the desired state. For toppings and ice cream dressings, the syrup should slowly flow from the spoon in a thin stream. For sauces and cocktails, the consistency of the finished dessert can be made more liquid.

Option 4 – From packaged juice

An express option for preparing pear dessert allows you to use ready-made packaged juice as the main component. For a liter of drink, take half a kilo of granulated sugar. The products are combined and heated over medium heat with constant stirring. After 10-15 minutes the syrup will begin to thicken. The consistency of the finished dish is determined individually, depending on the options for its further use.

Chef Alexey Semenov presents to your attention an unusual recipe for preparing pears in syrup. The base of the syrup is jasmine tea.

Shelf life of pear syrup

A product prepared without heat treatment is stored for a minimum amount of time. This syrup can be kept in the refrigerator for no more than a week. If the pear dessert was thoroughly boiled and ultimately packaged in sterile jars, then the shelf life of such a product can reach a year from the date of manufacture.