Pear syrup: 4 recipes at home

Pear syrup has a light yellow color and a thick consistency with a pleasant and fresh aroma.

The syrup is popular among bartenders around the world because it gives cocktails a characteristic and very interesting taste. The benefits of pear syrup do not end there, it is ideal as a topping for fresh pastries and ice cream.

It's also made from pears: liqueur, liqueurs, cider, calvados

Classic pear syrup recipe

Ingredients

1. Pear pulp - 1 kg

2. Sugar - 600 g

3. Water - 300 ml

The method of preparation

1. Pears are cleaned and cut into cubes before cooking. To prevent the slices from darkening, sprinkle them with the juice of one lemon.

2. Prepare the base syrup: boil sugar with water for 5-7 minutes.

3. Add the pear slices to the still hot syrup and cook for 5 minutes, stirring gently.

4. Then give the fruit time to cool completely in the sweet syrup.

5. Separate the pears with a slotted spoon (we will reuse them later).

6. Bring the resulting syrup to a boil once again, and add the half-boiled pears again. There should be 3-4 of these steps.

7. If the fruit is very tender and quickly disintegrates into mashed potatoes, you can boil the slices 2 times.

8. At the very end, strain the hot syrup. The pulp is used as an independent dessert or as a sweet filling for pies.

9. Pear syrup is bottled and stored in the refrigerator. To keep the dessert for more than 6 months, it is boiled again before twisting, and the container is sterilized.

Recipe without heat treatment of pears

Ingredients

1. Pear pulp - 500 g

2. Sugar - 300 g

The method of preparation

1. Peeled pear slices, put in a deep bowl, sprinkle with sugar and mix lightly.

2. To make the fruit release juice as quickly as possible, stir the slices every half hour. Total infusion time of the cut - a day. Put the bowl in the refrigerator overnight to prevent fermentation.

3. Strain the syrup the next day. This dessert can be stored in the refrigerator for up to 7 days.

Recipe for pear syrup from fresh juice

The method of preparation

1. First of all, juice is squeezed from 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 cheesecloth.

2. The amount of sugar will depend on the amount of liquid received. For each liter of pear juice, take 500-600 grams of granulated sugar.

3. If the pears are sweet, you can reduce the amount of sweetener.

4. The juice is seasoned with sugar and put on fire. Boil the mass to the desired state.

5. For toppings and ice cream dressing, the syrup should slowly drip off the spoon in a thin stream.

6. For sauces and cocktails, the consistency of the finished dessert can be made more liquid.

Recipe for pear syrup from packaged juice

The method of preparation

1. Take half a kilogram of granulated sugar per liter of drink.

2. Combine the products and heat them over medium heat with constant stirring.

3. After 10-15 minutes, the syrup will begin to thicken. The consistency of the finished dish is determined individually, depending on the options for its further use.

4. This syrup is stored in the refrigerator for up to a year.

Update: 29.08.2019

Category: Syrup recipes