Candied fruits from pear: swedish recipes. Candied pear Candied pear at home

The word candied fruit, zukkade, is taken from the German language and resembles the words tsukor, zucker. In fact, brewed in licorice syrup and dried fruits of chi yogo pick. The process of preparing candied fruit is similar to that of cooking. Accept at the cob stage. That is why they are often called dry jams.

Candied fruits from pears are recommended to work from hard fruits. Candied pears are ready, you can beat them for adding to other desserts - it's delicious! Ale and yourself on your own, like weasels, which are served before tea, candied pears and garni!

ingredients

• pears 1 kg
• tsukrovy pіsok 1 kg
• water 400 ml

How to cook candied fruit from pears?

1. Choose slightly unripe pears from the thin, fragile pulp. Fallow in the form of rosemary fruits, they can be boiled, cut into small pieces or cubes. Candied fruits from the halves of dried pears look even more beautiful. If you cook a pear with a skin, then when choosing fruits, you should pay special attention to your outward appearance. On the surface of the fruit, it’s not the fault of the children, who rotted, or they fell in the blows. With this, the candied fruit will look more shrill, but there will be more cellular tissue.
2. 
   Before cooking pears, it is necessary to resolutely imitate.
3. 
   Leather plaid should be cut into chastochki of the same size.
4. 
   Wipe the core at once from the fruit.
5. 
   Prepared in this manner, place the pears in an enamel container and pour 400 ml of okrop. Water can cover the fruits. Sob they didn’t stink, they can be squeezed by the beast with a plate and a small lid for the diameter.
6. 
   After 15 quills, anger the water at the brewing basin and spread it into the niy tsukrovy pisok.
7. 
   Bring the syrup to a boil and after 5 quills boil in a new blanched pear. It is necessary to cook like a brew: boil three times for 7-8 quills from 6-year-old fritters.
8. 
   The rest of the boil can be trivalish. Pear chastices need to be boiled down to light transparency. However, even though after 15 whilins there was no more, then it’s better to have one more stain, moreover, in case of a trivial variety, the candied fruit can darken. If the fruits of sloppiness arise, it is necessary to transfer them into a metal drushlyak or a sieve with a pallet.
9. 
   For two years, one of them can drain the zayvy syrup. Dry pears need to be laid out on a table and put on a sun bed. Chastki slid 1-2 times a day, turn over.
10. If the cured fruits stop sticking to the hands, you can pick them up. Take care of ready candied fruits with pears the best in a glass jar with a lid in a wardrobe, which will curl up a lot.

Cooking method:

1. Pears are miєmo, cleanly in the form of tassels and rіzhemo on long-term chastices, with a tovshchina close to 1 cm. For an hour, fruit will be given s_k.
2. We bring it with zukr and juice to a boil and on a small fire we boil five quills. Znimaєmo from the fire, zalishaєmo anew for a sprat of years to pour, so that the pear staves leaked good into the tsukr.
3. We bring it to a boil again and cook five chills. Repeat the remaining two operations 3-4 times, until the pear clusters become transparent.
4. It seems like some candied fruits in a drushlyak and left for a couple of years, so that the whole syrup is stacked. After that, we put it in a dryer for vegetables for 5-7 years (the exact hour is deposited in the community) at a temperature of 70 degrees. Periodically, the trays at the sushinnі minyati mіsts, so that the pears dried out evenly.
5. The candied fruits are ready to be sifted with tsukrovy powder and taken in a closed band. Vikoristovuvati can be used as an additive to yogurt, jelly, decorate for a cake. Abo just eat it like a dessert, with tea.

Candied pear at the oven

Ingredients:

• hard, troch unripe pears - 1 kg
• zukor - 1 kg
• citric acid - 2-3 g
• water - 300 ml

Cooking method:

1. Pomiti pears in small parts, cut the stalks, fill the boxes, ushkodzhennya.
2. Blanch the cut shmatochki in sprinkling with a stretch of 10 strands.
3. Immediately after blanching, transfer our pear pieces to cold water.
4. While the pears are blanching, prepare the sucrose syrup.
5. Vibrating pears in cold water, transfer them to a saucepan and pour hot syrup over.
6. Soak pears in syrup and infuse for 3-4 years.
7. After that, how to stand the stench, cook with a stretch of 5-8 quills. Znіmіt iz vgnu i znovu zalishte for 10 years. Repeat this procedure 2-3 times, pear docks will not become clear.
8. For example, add citric acid. Stir, add, add to the drushlyak, so that the syrup from the pears is a stack. Price will be approximately for a frying year.
9. Heat the oven up to 40 degrees and put the candied fruit on the sheet, which is covered with a paper for the wine. Candied fruits will be ready in about 9 years.

Homemade candied fruits from pears

Ingredients:

• hard pears with sourness - 1.5 kg
• zukor - 700 gr
• water - 600 ml

Cooking method:

1. Pears need to be miєmo, cleanly in the air and cut the pulp at once from the skin in small pieces, we put them in a bowl and a pan.
2. Okremo boil close to 700 ml of water. Fill it with sprinkles of pears so that I cover them more. After a couple of khvilin, we pour water from the pears near the pan, add zukor to it and put it on the fire. Pomіshuyuchi, bring the syrup to a boil and boil it with a stretch of whilini. Let's add some pear to the syrup and mix it up.
3. We cook the pears with a stretch of 5 strands and take the casserole out of the fire, fill it up until it reaches full maturity (not less than 4 years). Turn the pan on the fire and bring the mass to a boil.
4. We cook candied fruit from pears with a stretch of 5 hvilin after boiling and take it from the stove. Leave the saucepan at room temperature for 4-5 years for a fresh start.
5. Cook the pears 2-3 more times before the onset, until the pears become transparent, and the syrup thickens. Let's sweat it out in the pots on the drushlyak and we'll drain the syrup.
6. The deco is covered with parchment paper and placed on new candied fruit. We leave candied fruit from pears at room temperature until completely hanging for 2-4 dobi. Then you can beat candied pears at the prepared desserts and biscuits.
7. We take homemade candied fruit in a hermetically sealed plastic or glass container (shuffling the candied fruit with parchment paper).

For the preparation of candied fruits from pears, choose unripe trochs with a thick skin, because the soft pears are often boiled and lose their shape. Vіdіbrаnі fecundately miyut, clean the skins and cut quite (smugs, parts, cubes), as shown in the photo.

Blanch first, while the syrup is being prepared, sliced ​​​​fruits can be simmered in citric acid, so that the stench does not darken. Ale, in principle, obov'yazkovo, only for apples. Rozchin is prepared from rosemary 0.5 tsp. acid in 3 liters of water.

After that, blanched pears in sprinkling are about 15 quills. Throw them out on a dryer or a sieve, so that the water is clear.

In an okremіy єmnostі prepare tsukrovy syrup. Yogo is prepared in this order: add 1.1 kg of chicken pishka to 300 ml of water and make yoga. According to the rules, bring the syrup to a boil for 80-85 degrees Celsius. There is no such thing as a thermometer, no big deal! check boiling syrup, do not bring yogo to a gurgling viruvannya. What syrup will be enough for 1.5 kg of pears.

Please note that the syrup can be re-blended. Up to three times. Tobto, they prepared the first batch of candied fruits, do not wag the syrup, for whom you can cook the syrup for a friend, and the third batch of pears and wind apples after pears (or navpaki).

Pour cyme syrup with blanched pear chaps. Put on the fire again and cook about 15 quills, then put them on at 9:00 ubik. I know after all for the rules. My special opening is prepared with candied fruits from pears and apples, it seems to come: the first day they boiled 15 quills and leave them until tomorrow. For tomorrow, after the first roll of pears, boil another 15 quills and re-introduce the kill until the day after tomorrow. With the first and the other variant, it is necessary to bring the syrup to the cob of boiling, change the fire and cook the fruit for 15 minutes with a slight boil.

Three times boil the candied fruit until the syrup boils at a temperature of 105 ° C (without a thermometer - boiling can be sour, lower at the first and other times and that's it - don't bother with the temperature!) Leave fruit for 1.5 years.

Chilled chastices of pears are laid out on a firm surface in one ball and dried, as recommended in the sun, or you can also vicorate the oven shaf. Dry at new candied fruit at a temperature of 40 ° C. My dosvid - on the sun, on the streets, on the covered with gauze candied fruit cannot be saved in the clods. I did not like it. The oven is long overdue. What work? We put a deco with candied fruits from pears or apples in a sleepy place, which is good for ventilation. The hour of drying is close to 3 deb. It is necessary to marvel at the camp of candied fruits. The sound has dried up, but the softness is in the middle. Just show it, like you put it in a glass jar at once, close the lid: why stench stick, why settle?

If the hot hour of drying is close to 3 deb, then after the first two dobi, the candied fruits will sip with a bloody squeak, I will re-spread and dry up to that I will become, about which I wrote more.

Ready candied fruits from pears or apples are placed in dry clean jars and hermetically sealed with lids so that they dry out.

In order to prepare candied fruit from pears at home minds, we do not need to destroy the fruit. Pears are selected hard, licorice, between ripening. Sound from such pears, I prepare sik, alas, I made a few experiments and cook candied fruits from halves of pears.

Pears and zucor are taken in proportion 1:1, per kilogram of pears - a kilogram of zucru and a glass of water to make zukrovy syrup. More obov'yazkovo add a teaspoon of citric acid, to that pears themselves are like licorice.

Pears are cut into halves and cleaned out the core and the flower. The fruits can be left out.

Zukor visipaemo in an enamel deep container, in a variety of candied fruits, add citric acid to a new one and fill it with water.

We put it on a medium fire and help, so that the zucor is growing and not burning, it is brought to a boil. Potim tsukrovy syrup boiled on weak fire 5 hvilin, vіn may be clear.

At the prosoriums, hot sucrose syrup pours out halves of pears and immediately fires. The pears are gently drowned in syrup and mixed, so that the stench gets tired. Let's keep the pears in syrup until the next day, so that the stench is good.

The next day, I put the halves of pears in syrup again on the stove for a strong fire.

We bring the syrup with pears to a boil and cook 5 chills, then we will clean up the container again from the stove and fill it up until the coming day.

On the third day, repeat the same way, bring to a boil and boil 5 chills. Let's keep it for good.

On the fourth day, I again cook pear zucchini once with a stretch of 10-15 strands. On a skin day, the syrup becomes thick and dark, and the halves of the pears are boiled, squeezing evenly, like dried fruits. It is possible, obviously, to complete the preparation of candied fruit on the third or fourth day, and then boil the halves of pears until they are clear. I also restock pears in syrup for harvest.

І on the fifth day, cook candied fruit on a weak fire for a year-and-a-half. The syrup will become darker, become more caramel.

Halves of pears from hot syrup are placed on a wire rack, covered with parchment paper. Lack of candied fruit, sob excess syrup was stored, for a couple of years.

Then the halves of the pears are lightly burnt in the bloody powder and put on the dish.

Candied fruit in sugar powder can be served on the table before tea. Well, if you don’t have candied fruit from pears on a trip to save, then it’s better to put them in a container, and sip with powder before serving on the table.

pokrokovy recipe with photo

Candied licorice with pears with success to replace the boiled and zucerki. Їх already zruchno brehat і from yourself on the road chi to the robot. One or two candied pears will help to restore the energy and soak up the insult. Such a snack should not be avenged by "chemistry", if you want to finish it with calories.

ingredients

• pears - 1 kg
• zukrovy pіsok - 750 g
• citric acid - on the tip of a knife

Cooking

1. In order to make candied pears juicy, springy and keep their shape well, it is necessary to respect the choice of fruits. Vіddavati perevagu following the troch is unripe, healthy pears from the alkaline pulp. Those fruits, yakі already filled with juice, when cooked, transform into mashed potatoes. It’s better to leave it for the table, or vicorist for jam chi pastille. Dobrnі pears need to be washed and peeled.

2. Dribnі fruit should be split on two, and large - 4 parts. See the core with tassels and stalks.

3. Sip pears with half the norm of sucrose piska (350 g) and deprive them for 2 years.

4. Zukor, what is left (350-400 g) pour two bottles of water. Put on a medium fire and boil. Add trocha of citric acid or fresh juice of one lemon. The acid will help to save the halves of the fruits with a strong, springy, do not allow them to boil. Boil syrup 3 hvilini. Pour hot syrup over pears and zucr and leave for 6-8 years.

5. Fruits may let go. Rivne rіdini until the end, break the trochs rise. Anger the syrup, boil it and pour it over the pears again. After 8 years, repeat the procedure. Step by step, take the syrup and the number will change again. Restore the boil, boil the syrup at once with candied fruits and pears and cook 10 quills. Let me cool down. Put the fruit on the drushlyak and give the right to the top of the stack.

6. Syrup, which is overflowing, can be vicorated for compotes or for oozing cakes. The dried pears are laid out on the surface covered with grub: plywood, boards of narration or podnos.