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Winter pear sauce for meat is an excellent addition to meat, which will make the dish delicious and spicy. A homemade blank made from natural products will be an excellent alternative to a store product.
Secrets of making pear sauce for the winter
For the preparation of pear sauce, only ripe, soft fruits are used. Fruit should be free of wormholes or signs of rot. The fruits are thoroughly washed, peeled and cored.
Prepared pieces of pears are simmered in a saucepan, pouring in a little water, until soft. Grind the fruit mass through a sieve, combine with spices and boil over low heat for five minutes.
To keep the sauce fresh throughout the winter, it is laid out in clean, dry glass containers and sterilized. The time depends on the volume of the cans.
During the cooking process, the sauce must be stirred continuously, otherwise it will burn and the taste of the dish will be hopelessly spoiled.
For variety, herbs and spices are added to the fruit puree.
The classic recipe for pear sauce for the winter
- sweet pears;
- 100 g of sugar for 1 kg of fruit puree.
- Select ripe and whole fruits. Rinse thoroughly under running water. Peel off the peel. Cut each pear in half and core.
- Place the pieces of fruit in a saucepan, add water so that it covers the contents by a third. Place on a hotplate and bring to a boil. Cook for another 10 minutes.
- Rub the pear mass together with the liquid through a sieve. Return the fruit puree to the saucepan, add the sugar, stir and heat over low heat. Simmer from the moment of boiling for 5 minutes, stirring continuously.
- Arrange the hot sauce in the jars, cover with lids. Place on the bottom of a wide saucepan, pour in hot water so that its level reaches the coat hanger. Sterilize over low heat: 0.5 liter jars - 15 minutes, liter jars - 20 minutes. Roll up and cool slowly, wrapped in a warm cloth.
Pear sauce for meat
Pear sauce with apples will be a great addition to cheese or meat
- 1 kg 800 g of ripe pears;
- ¼ h. L. cinnamon if desired;
- 1 kg 800 g apples;
- 10 g vanillin;
- 1 tbsp. granulated sugar;
- 20 ml lemon juice.
- Wash and dry apples and pears. Cut each fruit into four pieces. Remove cores and seeds from the fruit.
- Put everything in a saucepan, pour in water and place on the burner. Switch on medium heat. Bring to a boil. Add sugar and cook for another half hour.
- Once the fruit pieces are tender, remove the pan from the stove and cool.
- Peel the pear and apple slices. Place the pulp in a food processor container and chop until smooth. Add cinnamon, vanillin and freshly squeezed lemon juice. Stir.
- Arrange the sauce in sterile jars. Place in a wide saucepan, lining the bottom with a towel. Cover containers with lids. Pour in water so that its level reaches the coat hanger. Boil over low heat for a quarter of an hour. Roll up.
Spicy pear sauce for the winter
- 5 g table salt;
- ½ kg of hot chili;
- 5 g ground black pepper;
- ½ kg of ripe pear;
- 2 g ground ginger;
- 60 g mustard;
- 5 g cumin;
- 50 g of honey;
- 100 ml vinegar 9%.
- Chili 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 to dry the pepper slightly.
- The pears are washed, halved and cored. The peppers are removed from the oven, cooled and the stalks removed. The pulp of the vegetable and fruit is placed in the container of a food processor and chopped. Add the rest of the ingredients and mix.
- The resulting mixture is ground through a sieve into a saucepan. Put on moderate heat and bring to a boil. The sauce is placed in sterile jars. Cork hermetically, turn over, cover with a warm cloth and leave to cool completely.
Pear sauce with mustard
The pear and mustard sauce recipe will emphasize the taste of any meat dish.
- 2 star anise;
- 300 g sweet pears;
- 5 g of honey;
- 5 g of white and brown sugar;
- 5 g of ground ginger and mustard powder;
- 50 ml of apple cider vinegar;
- 10 g Dijon mustard;
- 150 ml of dry white wine.
- Wash the pears thoroughly, cut each fruit in half and remove the seed boxes. The pulp is coarsely chopped and placed in a saucepan. Pour the fruit with two types of sugar and leave for 3 hours.
- After the allotted time, pour the contents of the pan with wine, throw the star anise and put on moderate heat. Cook from the moment of boiling for a quarter of an hour. Cool. The star anise is taken out. Pears are pureed with a hand blender or potato pusher so that small pieces of fruit remain.
- Honey is combined with vinegar, two types of mustard and ginger. Stir thoroughly. Pour the mixture into the pear mass, stir and put on low heat. Bring to a boil and cook, stirring continuously, for 5 minutes. The hot sauce is laid out in dry sterile jars, hermetically sealed with screw caps. Cool slowly, wrapped in a warm cloth.
Pear sauce with cinnamon and lemon juice
- 2.5 g ground cinnamon;
- 500 g of ripe pears;
- ½ tbsp. granulated sugar;
- 100 ml of white wine;
- 20 ml lemon juice.
- Wash and peel the pear. Cut each fruit in half, remove the seed boxes. Finely chop the pulp.
- Put the pears in a cast-iron cauldron, pour over with wine, add freshly squeezed lemon juice, granulated sugar and cinnamon.
- Put on low heat and bring to a boil. Cook for about 20 minutes. Kill the resulting mass with an immersion blender.
- Put the pear puree hot in sterile jars and seal tightly. Leave for a day, wrapped in an old blanket.
Pear sauce with ginger and nutmeg
- 3 g ground nutmeg;
- 4 ripe pears;
- 5 g fresh ginger;
- 3 g ground cinnamon;
- 75 g granulated sugar.
- Ripe pears are peeled, the core is removed. The pulp is cut into slices.
- Place the fruit in a saucepan, add all the spices. The ginger root is peeled, rubbed finely and sent to the rest of the ingredients. Stir and leave for ten minutes.
- Put the container on a quiet fire and cook, stirring continuously, for a quarter of an hour. The cooked mass is interrupted with an immersion blender and grind through a sieve.
- Return the sauce to the saucepan and cook for a couple of minutes. Transfer to a sterile dry glass container. Roll up and cool under the covers.
Spicy and sweet pear sauce for meat
- 5 g starch;
- 400 ml of apple and grape juice;
- 10 g sugar;
- 100 ml wine vinegar;
- 3 g salt;
- 1 large pear;
- to taste of greens of basil and dried marjoram;
- 1 clove of garlic;
- 5 g hops-suneli;
- 1 chilli pod
- 1 star anise star.
- Peel the washed pear. Remove seed boxes. Grind the pulp into small cubes. Drizzle with lemon juice.
- Rinse the chili peppers and cut them in half lengthwise. Place the pear pulp and vegetable in a saucepan. Cover with a mixture of juice and wine vinegar. Add finely chopped garlic, dry herbs and hops-suneli to this. Reduce heat to low and simmer for 10 minutes.
- Remove the saucepan from heat and leave overnight. The next day, put on a low heat again and cook for 20 minutes, stirring constantly. Add granulated sugar and salt.
- Dissolve the starch in cold water and add to the sauce, stirring continuously. Pour the sauce into bottles or cans. Cover and sterilize for 20 minutes. Roll up hermetically and cool slowly under a warm blanket.
Pear sauce with honey and star anise
- to the taste of salt;
- 1 ripe pear;
- 100 ml white wine vinegar;
- 1 clove of garlic;
- 3 g marjoram;
- 200 ml of apple juice;
- 5 g of star anise, sugar and suneli hops;
- 150 ml pumpkin juice;
- 10 g of natural honey.
- Cut off the peel from the washed pear. Remove baffled seeds. Finely chop the pulp of the fruit.
- Pour apple and pumpkin juice into a saucepan. Add vinegar and boil the liquid for 20 minutes.
- Add the pear, all the spices to the marinade and squeeze the peeled chives through a press. Reduce the heat to a minimum and simmer for ten minutes.
- Remove from heat. Let it infuse for a day, and boil again for half an hour. Pour the hot sauce into sterile dry jars. Roll up hermetically and cool under a warm blanket.
Recipe for Spicy Pear Sauce with Tomatoes and Garlic
- 50 ml wine vinegar;
- 1 kg 200 g of ripe fleshy tomatoes;
- ½ tbsp. Sahara;
- 3 ripe pears;
- 10 g salt;
- 2 pods of sweet pepper;
- 5 cloves of garlic.
- Wash the meaty tomatoes and cut into slices. Rinse the pears and cut into pieces.
- Peel the pod of thick-walled sweet pepper from the stalk and seeds. Cut the vegetable into strips. Peel the garlic.
- Grind vegetables and pears in a meat grinder. Transfer the resulting mass to a cauldron or a thick-walled pan. Add sugar and salt. Put on moderate heat and simmer the sauce, stirring constantly, for half an hour.
- Pour grape vinegar into the pear-tomato sauce and simmer for another ten minutes. Rub the mass through a sieve, return to the cauldron and bring to a boil.
- Wash glass containers with a solution of soda, rinse and sterilize for a quarter of an hour over steam or in the oven. Pour the hot sauce into the prepared container and tighten the lids tightly. Wrap up with an old blanket and cool.
Rules for storing pear sauce
To preserve the sauce throughout the winter, you need 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.
Sauce for pear meat for the winter is an excellent preparation option that will complement and reveal the taste of any dish. By experimenting, you can add certain herbs and spices.