Recipes

Pear sauce for the winter to the meat

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Pear sauce for winter is an excellent addition to meat that will make the dish delicious and savory. Preparation prepared independently from natural products will be a great alternative to the store product.

Secrets of cooking pear sauce for the winter

For the preparation of pear sauce use only ripe, soft fruit. Fruits should be free of wormholes or signs of rot. Fruits are thoroughly washed, peeled and removed from the core.

Prepared pieces of pears are allowed in a saucepan, pouring in a little water, until soft. Fruit mass fray through a sieve, combined with spices and boil on low heat for five minutes.

To keep the sauce fresh all winter, it is laid out in clean, dry glass containers and sterilized. Time depends on the volume of cans.

In the process of cooking sauce must be continuously stirred, otherwise it will burn, and the taste of the dish will be hopelessly spoiled.

For a change in the fruit puree add spicy herbs and spices.

The classic recipe for pear sauce for the winter

Ingredients:

  • pears of sweet varieties;
  • 100 g of sugar per 1 kg of fruit puree.

Cooking:

  1. Select ripe and whole fruit. Rinse them thoroughly under running water. Cut off the peel. Each pear cut in half and remove the core.
  2. Place the pieces of fruit in a saucepan, pour water so that it covers the third. Put on the burner and bring to a boil. Cook for another 10 minutes.
  3. Rub the pearl mass together with the liquid through a sieve. Return the fruit puree to the pan, add sugar, stir and put on a quiet fire. Stew from the moment of boiling for 5 minutes, stirring continuously.
  4. Hot sauce spread on banks, cover with lids. Put on the bottom of a wide saucepan, pour in hot water so that its level reaches the shoulders. Sterilize on low heat: 0.5 l cans - 15 minutes, liter - 20 minutes. Roll up and slowly cool, wrapped in a warm cloth.

Pear Meat Sauce

Pear sauce with the addition of apples will be a great addition to cheese or meat

Ingredients:

  • 1 kg 800 g ripe pears;
  • ¼ tsp cinnamon optional;
  • 1 kg 800 g apples;
  • 10 g of vanilla;
  • 1 tbsp. granulated sugar;
  • 20 ml of lemon juice.

Cooking:

  1. Wash, dry apples and pears. Cut each fruit into four parts. Remove cores from seeds with fruit.
  2. Put everything in a saucepan, pour in water and put it on the hob. Enable medium heat. Bring to a boil. Pour sugar and cook for another half an hour.
  3. As soon as the fruit pieces are soft, remove the pan from the stove and cool.
  4. Peel the pear and apple slices. Place the pulp in the container of a food processor and grind to a puree. Add cinnamon, vanilla and freshly squeezed lemon juice. Stir.
  5. The sauce is spread on sterile jars. Place in a wide saucepan, lining the bottom with a towel. Capacity cover with lids. Inject water to its level reached the shoulders. Boil over low heat for a quarter of an hour. Roll up

Hot pear sauce for the winter

Ingredients:

  • 5 g of salt;
  • ½ kg hot chili;
  • 5 g ground black pepper;
  • ½ kg of ripe pears;
  • 2 g ground ginger;
  • 60 g of mustard;
  • 5 g of cumin;
  • 50 g of honey;
  • 100 ml of vinegar 9%.

Cooking:

  1. Chilli peppers are washed, cut in half lengthwise and spread on a baking sheet covered with parchment. They are sent to the oven, preheated to 160 ° C. Bake for about a quarter of an hour so that the pepper dries slightly.
  2. Pears are washed, cut in half and removed the core. Peppers removed from the oven, cooled and removed the stem. The pulp of vegetables and fruits is placed in the container of a food processor and crushed. Add the remaining ingredients and mix.
  3. The resulting mixture was ground through a sieve into a saucepan. Put on a moderate fire and bring to a boil. The sauce is laid out on sterile jars. Hermetically sealed, turned over, covered with a warm cloth and left to cool.

Pear and Mustard Sauce

The recipe for pear-mustard sauce will accentuate the taste of any meat dish.

Ingredients:

  • 2 star badiana;
  • 300 g sweet pears;
  • 5 g of honey;
  • 5 g of white and brown sugar;
  • 5 g ground ginger and mustard powder;
  • 50 ml of apple cider vinegar;
  • 10 g Dijon mustard;
  • 150 ml of dry white wine.

Cooking:

  1. Pears are carefully washed, cut each fruit in half and remove the seed boxes. The flesh is coarsely chopped and placed in a saucepan. Fruit is covered with two types of sugar and left for 3 hours.
  2. After the allotted time, pour the contents of the pan with wine, throw the star anise and set on moderate fire. Cook from the moment of boiling up a quarter of an hour. Cool. Badian taken out. Pears are mashed with an immersion blender or potato crush so that small pieces of fruit remain.
  3. Honey is combined with vinegar, two types of mustard and ginger. Stir thoroughly. Pour the mixture into a pear mass, mix and set on slow fire. Bring to boil and boil, stirring continuously for 5 minutes. Hot sauce is laid out on dry sterile jars, hermetically sealed with screw caps. Cool slowly, wrapped in a warm cloth.

Pear Sauce with Cinnamon and Lemon Juice

Ingredients:

  • 2.5 g ground cinnamon;
  • 500 g ripe pears;
  • ½ tbsp. granulated sugar;
  • 100 ml of white wine;
  • 20 ml of lemon juice.

Cooking method:

  1. Wash and peel the pears. Cut each fruit in half, remove the seed boxes. The flesh is finely chopped.
  2. Put pears in a cast-iron cauldron, pour wine, add freshly squeezed lemon juice, granulated sugar and cinnamon.
  3. Put on low heat and bring to a boil. Boil for about 20 minutes. Kill the resulting mass using a dipping blender.
  4. Hot mashed pear puree in sterile jars and cork tightly. Leave for a day, wrapped in an old blanket.

Pear Sauce with Ginger and Nutmeg

Ingredients:

  • 3 g ground nutmeg;
  • 4 ripe pears;
  • 5 g fresh ginger;
  • 3 g ground cinnamon;
  • 75 grams of granulated sugar.

Cooking:

  1. Ripe pears are peeled, the core is removed. The flesh is cut into slices.
  2. Put the fruit in a saucepan, add all the spices. Ginger root is cleaned, finely rubbed and sent to the rest of the ingredients. Stir and leave for ten minutes.
  3. They put the container on a quiet fire and boil for a quarter of an hour, stirring continuously. The boiled mass is interrupted by an immersion blender and ground over a sieve.
  4. Return the sauce to the skillet and cook for another couple of minutes. Shift in sterile dry glass container. Roll up and cool under a blanket.

Spicy-Sweet Pear Meat Sauce

Ingredients:

  • 5 grams of starch;
  • 400 ml of apple-grape juice;
  • 10 g of sugar;
  • 100 ml of wine vinegar;
  • 3 g of salt;
  • 1 large pear;
  • to taste greens of basil and dried marjoram;
  • 1 clove of garlic;
  • 5 g hops-suneli;
  • 1 pod of chili;
  • 1 star star.

Cooking:

  1. Clean the washed pear. Remove seed boxes. Pulp chop a small cube. Sprinkle with lemon juice.
  2. Rinse the pod of chili and cut it in half lengthwise. Place the pear flesh and vegetable in a saucepan. Pour a mixture of juice and wine vinegar. Add finely chopped garlic, dried herbs and hops-suneli. Bring to a boil. Reduce heat to low and simmer for 10 minutes.
  3. Remove the saucepan from the heat and leave overnight. The next day, again put on a quiet fire and cook for 20 minutes, constantly stirring. Add granulated sugar and salt.
  4. Dissolve starch in cold water and add to sauce, continuously stirring intensively. Bottled sauce or cans. Cover and sterilize for 20 minutes. Hermetically roll up and slowly stunt under a warm blanket.

Pear and Honey Slices Sauce Recipe

Ingredients:

  • to taste salt;
  • 1 ripe pear;
  • 100 ml of white wine vinegar;
  • 1 clove of garlic;
  • 3 g of marjoram;
  • 200 ml of apple juice;
  • 5 g of badian, sugar and hops-suneli;
  • 150 ml of pumpkin juice;
  • 10 g of natural honey.

Cooking:

  1. Peel off the washed pears. Remove seeds with partitions. The flesh of the fruit is finely chopped.
  2. Pour into a stewpan apple and pumpkin juice. Add vinegar and boil the liquid for 20 minutes.
  3. Add pears to the marinade and add all the spices and squeeze the chives through the press. Twist the fire to a minimum and simmer for about ten minutes.
  4. Remove from heat. Give insist day, and boil again for half an hour. Pour hot sauce over sterile dry jars. Hermetically roll up and cool under a warm blanket.

Recipe for spicy pear sauce with tomatoes and garlic

Ingredients:

  • 50 ml of wine vinegar;
  • 1 kg 200 g fleshy ripe tomatoes;
  • ½ tbsp. Sahara;
  • 3 ripe pears;
  • 10 g of salt;
  • 2 pods of sweet pepper;
  • 5 cloves of garlic.

Cooking:

  1. Meaty tomatoes washed and cut into chunks. Rinse the pears and cut into pieces.
  2. A pod of thick-walled sweet pepper to clear from a stem and seeds. Cut the vegetable into strips. Peel the garlic.
  3. Grind vegetables and pears in a meat grinder. The resulting mass is transferred to a cauldron or thick-walled pot. Add sugar and salt. Put on a moderate fire and simmer the sauce, stirring constantly for half an hour.
  4. Pour vinegar into pear-tomato sauce and stew for another ten minutes. Mass wipe through a sieve, again to return to the cauldron and bring to a boil.
  5. Glass containers washed with a solution of soda, rinse and sterilize a quarter of an hour over steam or in the oven. Pour the hot sauce over the prepared container and tightly tighten the lids. Wrap an old blanket and cool.

Pear Sauce Storage Rules

To preserve the sauce throughout the winter, it is necessary to carefully prepare the container. Banks or bottles are thoroughly washed, sterilized and dried.

Store pear sauce in a cool dark room, after checking the tightness of the seal.

Conclusion

Sauce for pear meat for the winter is a great variant of the blank that will complement and reveal the taste of any dish. Experimenting, you can add those or other herbs and spices.

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