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Pear syrup has a light yellow color and thick texture with a pleasant and fresh aroma.
The syrup is popular among bartenders around the world as it gives cocktails a distinctive and very interesting taste. The virtues of pear syrup don’t stop there, it’s perfect for topping fresh baked goods and ice cream.
They also make pears: liquor, liqueurs, cider, calvados
Classic pear syrup recipe
Ingredients
Pear pulp – 1 kg
Sugars – 600 g
Water – 300 ml
Method of preparation
Pears are peeled and cut into cubes before cooking. So that the slices do not darken, it is sprinkled with the juice of one lemon.
We prepare the base syrup: boil the sugar with water for 5-7 minutes.
In the still hot syrup, lay the pear slices and, gently stirring, cook for 5 minutes.
Then we give the fruit time to cool completely in the sweet syrup.
Separate the pears with a slotted spoon (we will reuse them later).
Bring the resulting syrup to a boil again, and again lay the semi-cooked pears. There should be 3-4 such visits.
If the fruits are very tender and quickly disintegrate, turning into mashed potatoes, 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 spinning, and the container is sterilized.
Recipe without heat treatment of pears
Ingredients
Pear pulp – 500 g
Sugars – 300 g
Method of preparation
Pear slices without peel, put in a deep bowl, sprinkle with sugar, and mix lightly.
In order for the fruit to release the juice as quickly as possible, the slices are mixed every half hour. The total time of infusion of cutting is a day. The bowl is placed in the refrigerator overnight so that the mass does not ferment.
The next day, the syrup is filtered. This dessert can be stored in the refrigerator for up to 7 days.
fresh pear syrup recipe
Method of preparation
The first step is to squeeze the juice from 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 gauze.
The amount of sugar will depend on the amount of liquid received. For each liter of pear juice, 500-600 grams of granulated sugar are taken.
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 fillings and dressing ice cream, the syrup should slowly drain from a spoon in a thin stream.
For sauces and cocktails, the consistency of the finished dessert can be made more liquid.
Recipe for pear syrup from packaged juice
Method of preparation
A pound of granulated sugar is taken per liter of drink.
The products are combined and, with constant stirring, heated over medium heat.
After 10-15 minutes, the syrup will begin to thicken. The consistency of the finished dish is determined for themselves individually, depending on the options for its further use.
This syrup will keep for up to a year in the refrigerator.
Relevance: 29.08.2019
Tags: Syrup Recipes