How to cook compote from pears and plums
for 10 liters of compote
Products
Pears - 2.5 kilograms
Plums - 2 kilograms
Sugar - 600 grams
Water - 7.5 liters
Food preparation
1. Thoroughly wash 2.5 kilograms of pears in water; there is no need to peel them.
2. Cut the plums in two and remove the seeds.
3. Cut the pears into four wedges and remove the cores.
4. Put a saucepan on medium heat and pour 7.5 liters of water into it.
5. In portions, 200 grams each, add 600 grams of sugar to the water, stirring occasionally.
6. Boil the sugar syrup until the sugar is completely dissolved.
How to cook compote
1. Put pears and plums into cans prepared for seaming so that they occupy 1/3 of the total volume of the can.
2. Pour hot syrup into the jars, cover with sterilized lids and immediately roll up the compote.
3. Turn the cans over, wrap them in a warm blanket and leave for a day, then remove the seams in a cool place.
Fusofacts
- For the preparation of pear compote and plums, it is better to choose pears that are slightly underripe, since they will not boil in hot sugar syrup and the compote will turn out to be light and transparent.- Plums for compote are better to choose "Hungarian" varieties or similar varieties of plums, as they are more fleshy and aromatic and the compote will be rich.
- For a pear compote and a drain for 2.5 liters of water, 200 grams of sugar is required.
- The cost of products for making pear and plum compote on average in Moscow for the 2020 season is 100 rubles / liter (for July 2020).
- The calorie content of pear and plum compote is 74 kcal / 100 grams.
