Pear puree in winter can be eaten just like that or served to the table in addition to pancakes and fritters, toast and cheesecakes. Children will be especially happy with such a treat! Adjust the amount of sugar depending on the variety of pears and your taste preferences.
Ingredients
- Pear (net weight) – 1 kg
- Sugar - 300 g
- Citric acid - 0,5 tsp.
- Water - 4 tbsp.l.
Step-by-step cooking recipe
Wash the pears, cut in half, remove the cores. Cut the fruit into arbitrary pieces.
Put the pears in a cooking pot, add water and bring to a boil under the lid. Simmer the pears over low heat until soft (depending on the variety and ripeness of the pears, this may take from 10 minutes to half an hour).
Puree softened pears with a blender until smooth.
Add sugar and citric acid to the pear puree, mix well and bring to a boil. Boil the workpiece over low heat for about 5 minutes.
Pour boiling pear puree into pre-sterilized jars. Roll up the jars, turn upside down, wrap and cool. Store the cooled workpiece in a cool, dark place.
