How to make candied pears at home

Rules for preparing candied pears

Pear fruits contain a whole range of useful components: ascorbic acid, vitamins E, group B, a significant amount of potassium and many minerals.
The folic acid content in pears is quite high, so this fruit is recommended to be included in the diet of pregnant women. Fruits are rightfully classified as natural antibiotics. Pears contain a large amount of fiber, which has a beneficial effect on digestion. Fresh fruits are low in calories, while candied fruits are quite high in calories due to the use of sugar in cooking.

Candied fruits are pieces boiled in sugar syrup, which are subsequently dried using a dryer or oven. The dish turns out to be very sweet, and the pieces of fruit themselves have a dense consistency due to shrinkage. At the same time, the aroma and taste of the fruits used are preserved.

During the preparation of candied fruits, some of the beneficial components are destroyed due to exposure to high temperatures. But important fiber for the body, pectin, vitamins A, C, E, K, PP, group B and microelements remain in the product in sufficient quantities.

In winter, candied fruits serve as an alternative to fresh pears and an excellent replacement for sweets and other confectionery products. High carbohydrate content promotes concentration, increased performance and improved brain function.

To prepare candied pears, you should choose not overripe, fairly hard fruits. Any type of pear will do. Candied fruits from sweet varieties are very aromatic.

You can prepare candied fruits from whole pears, if the fruits are small in size - this way much more useful components are preserved.

You can dry pears cooked in sugar syrup in an electric dryer or oven. You can use a regular gas stove oven. The main thing is to follow the cooking rules.

Important! Pears have the ability to accumulate salts of heavy metals and toxic elements from the air during growth. Therefore, you cannot collect fruits from trees growing near busy highways and industrial giants. This must be taken into account when preparing raw materials.

Before cooking, pears are carefully sorted, fruits without damage or signs of disease are selected. Wash the pears, remove the stems and let them dry, laying them out on a towel.

The syrup is made from water and sugar. To get the maximum benefit from the dish, you can use pear juice as a base. To do this, the fruits are cut into slices, covered with sugar and left for several hours (overnight). The slices should be small. The optimal thickness is 1 cm.

To get candied fruits of a beautiful color, before cooking, place the slices in water with the addition of citric acid for 10 minutes. This treatment will protect the fruits from darkening.

To prepare the dish you will need unripe dense fruits.

The amount of sugar for making candied fruits may vary. Typically, the degree of sweetness is chosen depending on the type of pear and your own preferences. The readiness of the slices during boiling is determined by the degree of transparency of the pear and syrup.

You can dry pears boiled in syrup without using kitchen appliances. To do this, trays with slices will need to be covered with gauze and taken outside (balcony). In this case, the drying time increases significantly.

Ready candied pears can be stored in dry, clean jars with an airtight lid. Jars should be placed in a cool, dry room, protected from direct sunlight. It is recommended to shake the jars periodically during storage.

Which pears are best to choose for making candied fruits?

Candied fruits can be prepared from any type of pear, but it is better to give preference to sweet varieties. It is worth choosing only hard, not very juicy fruits. They should be slightly underripe. If these conditions are met, the prepared candied fruits will keep their shape perfectly and will also be better candied.

The end result of a treat prepared at home will delight any gourmet, since the dried product completely preserves the aroma and taste of fresh fruit.

Fruit preparation

It is necessary to select whole, unspoiled fruits. They must be thoroughly washed to remove dust and dirt. Remove the stems and leaves. Let the fruits dry for 15 minutes. To do this, you can lay them out on a kitchen towel. The peel should not be removed, as it also contains useful microelements.

Candied fruits can be prepared from whole fruits or cut into slices. Most often, housewives prefer the second option. But nutritionists recommend eating the whole pear, since it is the seeds of the fruit and its dense center that contain the largest amount of nutrients necessary for the human body. In this case, you need to choose small-sized fruits.

Important! Candied fruits are a natural energy booster that can give you strength.

Candied pears at home: how to make in an electric dryer, in the oven, recipes

Candied pears at home are a natural sweetness that can replace missing fresh fruits or candies in winter. After all, fruits are very beneficial for the body, as they contain a large amount of vitamins and beneficial microelements. These include: calcium, zinc, magnesium, potassium, iron, copper, phosphorus. As well as vitamins of groups B, P and A, C, K, E, PP.

Which pears are best to choose for making candied fruits?

The end result of a treat prepared at home will delight any gourmet, since the dried product completely preserves the aroma and taste of fresh fruit.

Fruit preparation

Important! Candied fruits are a natural energy booster that can give you strength.

There are several ways to prepare candied fruits at home. Some housewives purchase an electric dryer for such purposes. But you can also use a regular oven to prepare aromatic candied fruits.

Candied pears in an electric dryer

Candied pears are very easy to prepare for the winter.

Required Products:

pears – 1 kg;
granulated sugar – 1 kg;
powdered sugar – 30 g.

Recipe for making candied pears at home:

Cut the prepared fruits into enamel pans into slices (cubes, sticks) 1 cm thick.
Cover the fruits with sugar and leave for several hours (overnight is possible) so that they release the juice.
Place on low heat. After boiling, cook for 5 minutes.
Remove from heat. Leave to infuse for 3-4 hours.
Boil the fruit in the syrup again for 5 minutes.
Repeat previous steps 3-4 times.
Place the slices in a colander. Leave to drain all excess liquid for 1 hour.
Carefully place the fruit pieces on the drying trays.
Set the temperature to 70°C.
Leave future candied pears in the dryer for 5-7 hours.
Periodically change the trays so that the fruits dry evenly.
Sprinkle the finished cooled product with powdered sugar on all sides.
Place in a clean, dry jar for storage under a nylon lid.

Advice! To prevent pieces of fruit from darkening during cooking, they can first be immersed in water with citric acid for 10 minutes.

The remaining syrup is used to prepare other sweet dishes. For example, housewives soak cupcakes with it.

Candied pears in the oven

The principle of cooking in the oven is virtually no different from the previous version. It takes a little longer. But every home has an oven, so the method is more accessible.

Ingredients:

fruits – 1 kg;
sugar – 1 kg;
water for syrup – 300 ml;
water for boiling fruit – 1-1.5 l;
citric acid – 3 g.

A simple recipe for candied pears:

Wash the fruits.
Cut them into slices, after removing the inner part with seeds, stalks, and damaged areas.
Boil water. Let the fruit pieces sit for 10 minutes.
Place the pear in a container of cold water for 5 minutes.
Prepare hot syrup from water and sugar.
Transfer the cooled pieces into a saucepan. Pour in syrup.
Let it brew for 3-4 hours.
Boil for 5 minutes.
Remove from heat and set aside for 10 hours.
Repeat boiling and infusion 2-3 times to obtain translucent pieces.
During the last cooking, add citric acid to the liquid. Mix.
Place the pear in a colander to drain the syrup for 1-2 hours.
Preheat the oven to 40°C.
Line a baking sheet with a sheet of parchment paper.
Place pieces of fruit evenly on it.
Cook for approximately 9 hours.

Advice! To get more candied fruits, you can similarly cut 1-2 kg of zucchini into the main ingredient. During the cooking period, they will be completely saturated with the aroma of pears and acquire their taste.

You can prepare sweets from several types of fruits at the same time. Pear and apple go well together. This delicacy contains even more vitamins and beneficial microelements. In this version, you need to take a little more pears than apples, since they are sweeter.

Components:

apples – 1.5 kg;
pears – 2 kg;
sugar – 1.5 kg;
citric acid – 1.5 tsp;
powdered sugar – 100 g.

Actions:

Remove the core and seeds from washed fruits.
Cut into equal pieces (cubes, slices, strips).
The following steps completely repeat the recipe for preparing candied pears in your choice of oven or electric dryer.

Advice! To make the fruit have a denser structure, after 10 minutes. When cooking in the oven, they can be additionally sprinkled with granulated sugar.

Candied fruits from whole pears are quite easy to prepare at home. This delicacy retains more vitamins and looks more impressive. The fruit does not even need to be cut off when cooking.

Required ingredients:

fruits – 1.5 kg;
water – 3 tbsp.;
granulated sugar – 0.5-0.7 kg;
powdered sugar – 50-100 g.

Recipe for candied pears:

Pierce clean fruits with a toothpick or sharpened match in several places.
Place the fruit in the pan. Pour boiling water over it.
Leave for 30 minutes.
Drain the water into a separate saucepan to prepare the syrup.
Add sugar to the liquid. Put on fire. Boil.
Place the fruits in boiling syrup for 5 minutes.
Remove from heat and let liquid cool completely.
Repeat cooking and cooling 4 times.
Remove fruits from syrup. Let them drain completely, placing them in a colander.
Place future candied fruits on parchment.
The next day, sprinkle with powdered sugar.
Dry for 3-4 days.

Advice! To help the fruits dry better, they can be sprinkled with powdered sugar on all sides every day.

After the entire cooking process, the candied fruits should be placed in a glass or plastic container and tightly closed with a lid. Store the container with candied fruits in a cool, dry place. Hermetically sealed jars of treats can be stored for up to 12 months.

Under no circumstances should you store candied fruits in a plastic bag or in containers that cannot be closed. This will lead to the breeding of food moths.

Some housewives make a roll from the resulting candied fruits. To do this, after the last boiling, pour the fruits with syrup into clean, sterilized jars. Roll up with treated tin lids.

This delicacy differs from ordinary jam in the density of pieces of fruit. Later it is used for filling pies or tea treats. This jam can be stored for up to 2-3 years at room temperature.

Conclusion

Homemade candied pears are a great alternative to sweets. A natural product prepared with caring hands is very healthy. It will delight kids and adults in winter, when the body is so lacking in vitamins.

Source: https://fermilon.ru/zagotovki/sushka/tsukaty-iz-grushi-bystrye-retsepty.html

How to make candied fruits in the oven

This recipe for preparing a sweet delicacy differs from the previous one only in that small fruit slices are boiled in syrup. First, pears (1.5 kg) are cut into slices, after which they are poured with boiling water (2 cups) for 10 minutes. After this, the liquid is poured into a pan, sugar (600 g) is added and the syrup is boiled. 5 minutes after boiling, pear slices are added to it. They need to be cooked for five minutes, then removed from the heat and wait until they cool completely (at least 4 hours).

Bring to a boil, boil for 5 minutes and cool the pears at least 5 times. As a result, the syrup should become thick and the slices should be transparent. Then the pears are placed on a sieve to allow all the syrup to drain. At home, candied pears are dried in the oven to the required consistency for about an hour at a temperature of 70°. Then they can be sprinkled with powder.

Application

Since ancient times, eating candied fruits has become a habit. They replace other sweets, which, despite their low calorie content, has a positive effect on the figure. For decorative purposes, desserts began to be decorated with candied fruits even at the court of the French kings. They have also become an integral part in baking, both European and ours.

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Candied pears in an electric dryer

According to this recipe, fruit slices are boiled in sugar syrup based on natural juice. To do this, pears cut into long slices (1 kg) are covered overnight with the same amount of sugar. In the morning, the pan is put on high heat, after which its contents are brought to a boil and boiled at low temperature for 5 minutes. Similar steps are repeated 3-4 times until the slices become transparent.

At home, candied pears are dried in an electric dryer according to this recipe. To do this, the slices are laid out on a tray and left for 5-7 hours at a temperature of 70°. To store them, sprinkle them with powdered sugar and place them in a glass jar.

Properties of Candied Pears

Nutritional information | Vitamins | Minerals

How much does candied pear cost (average price per 1 kg)?

Moscow and Moscow region.

400 rub.

In fact, today few people are surprised by the scatterings of multi-colored sweet fruit pieces that melt in the mouth and leave behind a pleasant taste of exotic fruits. It is difficult for overseas delicacies to reach the shelves of domestic supermarkets in fresh form, and therefore candied fruits are often the only opportunity to taste an unknown curiosity.

Modern housewives have long realized the excellent gastronomic qualities of candied fruits and are happy to add them to a variety of sweet dishes. Most often, dried candied fruits are used in the preparation of baked goods, jelly, ice cream, curd desserts and other dairy products. In addition, candied fruits are used to decorate pastries and cakes, and these aromatic fruit slices often act as a completely independent sweet snack that can be served with tea or coffee.

Among the variety of these aromatic dried fruits, candied pears are also popular, which, along with other types, are often available for free sale. However, due to the fact that some manufacturers use various kinds of food additives (sometimes even synthetic) when making candied pears, many housewives prepare these sweets on their own.

It is noteworthy that preparing incredibly tasty and healthy homemade candied pears is quite simple. Hard winter varieties of fruit are best suited for this purpose. In addition, you can use pears that are not fully ripe or those that have partially lost their “marketable appearance”, but still differ in density. When properly prepared, candied pears retain most of the beneficial properties of these fruits and their excellent flavor and aromatic qualities.

Candied pears are prepared in two ways: either by cutting the fruits into slices and removing the middle from them, or from whole fruits. Pears are washed and pierced in several places with a toothpick (if candied fruits are prepared from whole fruits) or peeled from seeds and cut into small pieces of arbitrary shape.

After this, the prepared fruits are poured with boiling water for a couple of minutes, then the water is drained and sugar syrup is made from it, into which the pear slices are again placed and boiled for about five minutes. Everything is completely cooled and this procedure is repeated about 3-4 times until the fruits become glassy-transparent.

After straining, future candied pears are laid out on parchment paper and dried for several days, periodically sprinkling the fruit slices with sugar or powdered sugar.

Candied pears

I recently decided to make candied pears, but I couldn’t find pears on the websites. It seems like something complicated? - you can do it by analogy. But I'm such a lady that I need a specific recipe. I finally found a suitable one, made candied fruits - and in 2 days I crushed half of them))) An excellent alternative to sweets.

Ingredients for Candied Pears:

Pear (hard) - 1.5 kg
Sugar - 700 g
Water

Recipe for Candied Pears:

I take the pears and wash them.

If your pears are small, you can leave them whole (this will even be healthier), then you need to pierce them in several places with a wooden stick. I remove the tails, seeds and cut into slices about 1-1.5 cm thick. It can also be made into cubes.

Pour boiling water over the pears so that they are covered with water. I drain the water and cook sugar syrup in it - I boil it and wait for the sugar to completely dissolve.

Then I put the pears into the boiling syrup and boil for 5 minutes. The pears cool at room temperature. I do this 4 times.

After the 4th cooking they should become glassy-transparent. Of course, they were far from glass, but some transparency appeared)))

I lay out the pears on a tray covered with parchment, cover them with gauze, and go out onto the balcony to dry. On the second day, you can sprinkle them with granulated sugar or powder. But, to be honest, I only remembered about them on the 4th day, when the candied fruits were ready.

I rake the candied fruits into a pile, “powder” them and stir them so that the powder is distributed over all the pears. This is how delicious it turned out. I got 1 full liter jar (although now it’s already half).

A very simple recipe for candied pears

According to the simplest recipe, candied fruits are prepared without using a dryer or oven. For 1 kg of unripe fruits take 0.5 kg of sugar. If desired, the amount can be reduced if the variety is very sweet. The minimum amount is 150 g of granulated sugar per 1 kg of pear slices.

The prepared fruits are cut into slices no thicker than 1 cm and no less than 0.5 cm. Place in a pan and pour granulated sugar into it. Stir the contents and allow time for the juice to release. This is approximately 6 hours.

The resulting juice is drained and boiled over low heat for 15 minutes. Pour this syrup over the slices and boil for 15 minutes. Leave for 3 – 4 hours.

After infusion, the syrup is drained again and simmered over low heat for another 15 minutes. Then add pear slices and cook for another 5 minutes. Let it brew for 3 to 6 hours.

Place the slices boiled in syrup in a colander and leave for 1 - 1.5 hours to completely drain the syrup. Place the candied fruits on a board covered with parchment and leave to dry in a well-ventilated area or in the open air.

On the second day of drying, the candied fruits are sprinkled with powdered sugar, after 3 days the candied fruits are ready

A simple recipe for candied pears at home

To prepare an oriental sweet according to this recipe, you only need 1 kg of fruit, 0.5 kg of sugar, a little powdered sugar and starch. From such affordable and natural ingredients you can prepare a delicious and healthy treat in just 3 days.

At home, candied pears are prepared in the following sequence:

The fruits are cored, cut into slices and placed in a pan. Sprinkle the tops of the pears with sugar, cover with a lid and leave in this form for 6 hours.
During this time, juice will be released from the pears. It must be poured into a separate pan, put on low heat and after boiling, cook for 15 minutes. Pour the prepared syrup over the pears and leave again for 15 minutes.
Repeat all steps, but when the syrup has boiled for 15 minutes, you need to transfer the pears into it. Simmer the fruit over low heat for another 5 minutes.
Place the pears on a sieve and leave them in this form until the liquid has completely drained.
On a large flat plate, pour 50 g of powdered sugar mixed with the same amount of starch. Scatter the cooled pear slices on top.
Candied fruits should be dried in a room with low air humidity for 3 days. They should become dry and tough. Ready-made sweets need to be rolled in powder and starch, transferred to a jar and stored under a lid in a cool place.

Candied pears at home for the winter: simple recipes with photos

Homemade candied pears will be a good alternative to confectionery. Such a treat will bring much more benefits than store-bought sweets.

A healthy natural treat suitable for children

Homemade candied fruits do not contain dyes or flavor enhancers. Therefore, they are considered to be a natural product.

Rules for preparing candied pears

Pear fruits contain a whole range of useful components: ascorbic acid, vitamins E, group B, a significant amount of potassium and many minerals. Folic acid in pears is quite high, so this fruit is recommended to be included in the diet of pregnant women.

Fruits are rightfully classified as natural antibiotics. Pears contain a large amount of fiber, which has a beneficial effect on digestion. Fresh fruits are low in calories, while candied fruits are quite high in calories due to the use of sugar in cooking.

In winter, candied fruits serve as an alternative to fresh pears and an excellent replacement for sweets and other confectionery products. High carbohydrate content promotes concentration, increased performance and improved brain function.

To prepare candied pears, you should choose not overripe, fairly hard fruits. Any type of pear will do. Candied fruits from sweet varieties are very aromatic.

You can prepare candied fruits from whole pears, if the fruits are small in size - this way much more useful components are preserved.

You can dry pears cooked in sugar syrup in an electric dryer or oven. You can use a regular gas stove oven. The main thing is to follow the cooking rules.

Important! Pears have the ability to accumulate salts of heavy metals and toxic elements from the air during growth.

Therefore, you cannot collect fruits from trees growing near busy highways and industrial giants. This must be taken into account when preparing raw materials.

Before cooking, pears are carefully sorted, fruits without damage or signs of disease are selected. Wash the pears, remove the stems and let them dry, laying them out on a towel.

To get candied fruits of a beautiful color, before cooking, place the slices in water with the addition of citric acid for 10 minutes. This treatment will protect the fruits from darkening.

To prepare the dish you will need unripe dense fruits.

You can dry pears boiled in syrup without using kitchen appliances. To do this, trays with slices will need to be covered with gauze and taken outside (balcony). In this case, the drying time increases significantly.

How to make candied fruits from whole pears

To prepare candied fruits from whole pears, you should choose small-fruited varieties. They must be unripe without damage to the skin. In order for the pears to cook well in the syrup, the fruits must be pierced in several places with a toothpick or hairpin.

Some recipes advise cutting out the core. This is not necessary. In addition, it contains many useful elements, more than in pulp.

The fruits boiled in syrup need to be infused for at least 4 hours. You can leave the fruits in the syrup for a day until the next boiling. Cooking time can be increased to 15 minutes. Drying candied fruits from whole pears without using an oven will take 3–4 days.

Otherwise, candied fruits are prepared from whole pears according to the general algorithm:

blanching in boiling water followed by cooling;
boiling three or four times for 5 minutes with infusion for 4 hours;
drying.

A very simple recipe for candied pears

The resulting juice is drained and boiled over low heat for 15 minutes. Pour this syrup over the slices and boil for 15 minutes. Leave for 3 – 4 hours.

After infusion, the syrup is drained again and simmered over low heat for another 15 minutes. Then add pear slices and cook for another 5 minutes. Let it brew for 3 to 6 hours.

On the second day of drying, the candied fruits are sprinkled with powdered sugar, after 3 days the candied fruits are ready

How to make candied pears with cinnamon

Cinnamon will add piquancy to the dish. In this case, candied fruits are prepared according to general rules with the only difference: during the last boiling, cinnamon is added to the syrup.

For candied fruits it is better to take cinnamon sticks

For 1 kg of pears you will need 1 stick. In winter, cinnamon will give a spicy, warming aroma to the delicacy. Dishes with added spices improve digestion and speed up metabolism.

Delicious candied fruits from whole pears

Hard and unripe fruits make a very healthy delicacy. To prepare candied pears at home, you need to peel the fruit (1 kg) from the seed part. Then you need to cook the syrup from 200 ml of water, 1 kg of sugar and citric acid (1 teaspoon). After boiling, with constant stirring, keep it on the fire for 5 minutes. Next, the prepared pears are dipped into the syrup. The contents of the pan are brought to a boil and removed from the heat. The pears remain in the syrup for a day.

Over the next 2 days, bring the syrup to a boil over high heat, then, reducing the heat, cook the pears for 5 minutes. Now remove the pan from the heat and leave the pears in the syrup at room temperature. On the fourth day, the fruit should be cooked for 15 minutes, and on the fifth - 1.5 hours. The finished pears are placed on a sieve until the syrup has completely drained, and after cooling, they are laid out on parchment for a couple of hours. Dried candied fruits are rolled in powdered sugar.

Candied pears - recipe

For cooking, we need ripe and very dense pears so that they retain their shape during cooking. All fruits must be thoroughly washed; the stalks do not need to be removed: this way it will be more convenient to eat ready-made candied fruits. We will also not get rid of the skins, because they contain most of the useful substances

Cut the prepared pears into quarters as shown in the photo, cut out the dense cores along with the seeds.

Place all the quarters in a deep bowl and lightly sprinkle them with granulated sugar so that the pears release their juice. Cover the bowl with a dry and clean towel and leave the fruit to steep for 12 hours. During this time, the pears will release enough liquid and they can be placed on the fire. Bring the liquid to a boil, cook the pears in their own juice for 5-7 minutes over low heat. Leave the pears to steep for the same time, boil again for 5 minutes. It is necessary to repeat these manipulations 6-7 times

After all the procedures described above, the pears will become almost transparent and incredibly tasty. We pack the quarters into jars or any other containers, and then store them in the refrigerator. Candied pears prepared at home for the winter are ready

Candied pears: recipe with citric acid

Pears or candied pears boiled in sugar syrup and dried are a favorite delicacy for many. On cold winter evenings, you can’t imagine a better sweet – a crunchy and sweet piece of sunny summer!

Ingredients:

Pears – 1 Kilogram
Sugar – 1 Kilogram
Citric acid - 2-3 grams
Water - 300 Milliliters

Number of servings: 10

Description of preparation:

To prepare candied fruits, it is advisable to use firm, slightly unripe pears. Rinse them and then follow my step-by-step recipe. How to prepare candied pears: 1. Cut the pears into slices, cut out the stalks, seed pods, and damage. 2. Blanch the chopped pieces in boiling water for 10 minutes. 3. Immediately after blanching, transfer our pear slices to cold water. 4. While the pears are blanching, prepare the sugar syrup. 5. Having selected the pears from the cold water, place them in a saucepan and immediately pour hot syrup over them. 6. Leave the pears in the syrup to brew for 3-4 hours. 7. After they sit, cook for 5-8 minutes. Remove from heat and leave again for 10 hours. Repeat this procedure 2-3 times until the pears become transparent. 8. At the end of cooking, add citric acid. Stir, finish cooking, place in a colander to drain the syrup from the pears. This will happen in about a couple of hours. 9. Heat the oven to 40 degrees and place the candied fruits on a baking sheet lined with baking paper. The candied fruits will be ready in about 9 hours. Bon appetit! Store them in jars covered with parchment or material.

Candied pears in the oven

The boiling process is identical for all types of drying. Prepared pear slices can be pre-boiled in water before boiling in syrup. This option is suitable for unripe pears with very hard flesh.

For 1 kg of fruit you will need approximately 1 liter of water. Place the chopped pears in boiling water and boil for 10 minutes. Drain in a colander and then place the slices in cold water.
Boil syrup from 1 kg of sugar and 300 ml of water. Pour over the cooled pears placed in the pan. Let the contents sit for about 4 hours.
Cook over low heat for 5 minutes. Then leave to infuse for 10 hours. Boil 2 – 3 times. During the last process, add 3 g of citric acid to the syrup to make the candied fruit lighter.
Place the finished slices in a colander and leave to drain the syrup for 1–2 hours. Then place the candied fruits on a baking sheet covered with parchment paper. Place in an oven preheated to 40 degrees and dry at this temperature for about 9 hours. Periodically, you need to turn the pieces and open the oven door so that accumulated moisture can escape.

Delicate candied pears

Ingredients

Water 2000 ml

Fresh pear 1200 g

Citric acid 2 g

Sugar 600 g

Preparing candied pears for the winter

Tender, sweet homemade candied fruits can be prepared from pears, which it is advisable to take in a solid state. Otherwise, during heat treatment, the fruit slices will simply fall apart.

Preparing candied pears is not at all difficult: the main factor in this matter is time. It will take about 2-3 days to get ready-made homemade candied pears. Be sure to make this natural delicacy and treat it to your family and friends.

How to prepare “Candied pears” step by step with photos at home

Step 1

To prepare this sweet delicacy we use hard pears (I have conference, but the variety is not particularly important), granulated sugar, citric acid and water.

Step 2

We wash and dry the fruits. You can remove the skin from the pears, as I did, or you don’t have to peel them. If the pears are small, cut them into halves - then the candied fruits will look more elegant. In my case, the pears were quite large, so I decided to cut them into longitudinal slices.

Step 3

Pour water into a deep bowl and dilute citric acid in it. As you peel and cut the fruit, place the slices in acidified water - this way they will not darken.

Step 4

When all the pear slices are in the water, put a large wide pan of water on the fire and bring it to a boil. We scald the pears with boiling water (the water with lemon is poured out first - it is no longer needed) and drain the water from the fruit back into the pan. Add granulated sugar to the liquid (literally leave 30 grams for powder) and bring to a boil again. Add pear slices and boil over moderate heat for no more than 5 minutes.

Step 5

Leave the bowl with the syrup and fruit to cool completely at room temperature. This may take about a couple of hours.

Step 6

Then we soak the pears in syrup for 10 hours. Cook the slices again for exactly 5 minutes and cool. This procedure is carried out 4 times (boiling for 5 minutes - settling for 10-12 hours).

Step 7

As a result, the pear slices become transparent.

Step 8

I boiled the syrup that will remain after boiling the pears to a thicker consistency. The result is about 400 ml of golden aromatic syrup, which is perfect for preparing many other sweet dishes. I was making granola.

Step 9

Let's move on to drying the future sweets. To do this, line a baking sheet with parchment, dry the pear slices a little, place them on a sieve, and place them on the prepared surface. Further actions depend on natural conditions, namely the time of year and weather. If you plan to prepare candied pears in the summer, when it is warm enough, you can take the baking sheet to a ventilated room and dry (or dry) the fruit naturally. I was cooking in winter, so I had to use the oven. The temperature in the gas oven should be minimal (mine is about 100 degrees).

Drying pears

Step 10

We place the baking sheet in the oven and, periodically checking the pears, bring them to a state where the moisture has left the slices, and they will be elastic, and not brittle and brittle. Don't dry it out!

Step 11

Grind the sugar that we left when preparing the syrup into powder using a coffee grinder. Sprinkle the finished candied pears with powdered sugar. Carefully peel each slice off the parchment and roll it in powder to prevent them from sticking together during further storage.

Step 12

Candied pears are ready. The result was about 200 grams of natural goodies. They should be stored in a dry, sealed container. I can’t say for how long, since everything was eaten on the first evening.

How to make candied pears

Select slightly underripe pears with firm, crisp flesh. Depending on the size of the fruit, they can be boiled by cutting into slices or cubes. Candied fruits from halves of small pears are very beautiful. If you cook a pear with the peel, then when choosing the fruit you should pay special attention to its appearance. There should be no rotten areas or impact marks on the surface of the fruit. In this case, the candied fruits will be denser, but will contain more fiber.
Before cooking, pears must be thoroughly washed.
Each fruit should be cut into slices of equal size.
Cut out the core along with the stalk.
Place the pears prepared in this way in an enamel container and pour 400 ml of boiling water. The water should completely cover the fruit. To prevent them from floating, they can be pressed down on top with a plate or lid of smaller diameter than the container.
After 15 minutes, pour the water into a cooking basin and dilute granulated sugar in it.
Bring the syrup to a boil and after 5 minutes add the blanched pears. They must be prepared like jam: boiled three times for 7-8 minutes with 6-hour soaks.
The last boiling should be longer. Boil the pear slices until slightly translucent. However, if after 15 minutes this does not happen, then it is better to do another soak, the fact is that with prolonged cooking the candied fruits may darken. When the fruits become glassy, they need to be transferred to a metal colander or sieve with a tray.
Within two hours, excess syrup should drain from them. Dried pears should be laid out on a tray and placed in the sun. The slices should be turned over 1-2 times a day.
When the candied fruits stop sticking to your hands, they can be collected. It is best to store prepared candied pears in a glass container with a tightly screwed lid in a closet.

I sadly stated the fact: the number of fruits on the old tree has practically not decreased. And they still fearlessly sit on the branches, their legs dangling down, they still fly down just as boldly, diving onto the heartless cruel tiles... And I still feel sorry for these beauties - red-sided and fat-bellied.

Some time ago I started recycling the harvest, turning it into candied fruits. I utilized it almost non-stop: in a day I prepare five pallets of candied fruits, the next morning I add a new portion, and we eat yesterday’s portion during the day…. An interesting book, a cup of green tea and a bowl with translucent, fragrant candied fruits - this is such a piece of pleasure! It's worth working a little for. True, quite a bit.

Candied pears are a huge piece of pleasure that you can easily do. Shall we try?

Ingredients:

1 kg of hard pears;

150 g sugar.

Wash the pears, peel them, remove the core and cut them into cubes, the edge width is approximately 5-8 mm. No more and no less: pear pieces that are too thin will quickly dry out and become chips, while pieces that are too large will take a long time to dry.

While we are chopping the rest of the pears, place the finished cubes in a bowl of water so that they do not darken.

Add sugar. Shaking slightly, we achieve even distribution of sugar over the pears.

Leave for 20-25 minutes so that the pears release their juice and the sugar melts.

Then bring to a boil and cook over medium heat for about 5-7 minutes, without stirring, then turn the pears over once, swapping the bottom and top layers of the cubes, cook for another 3-4 minutes and turn off the heat.

Leave the pears in the syrup until they cool, then place them in a sieve.

Place evenly on electric dryer trays. If you don’t have a special device for drying fruits and vegetables, you can dry them in the oven - then lay the pears on a baking sheet lined with parchment paper.

And dry it. In an electric dryer - according to the instructions (it takes me about 6 hours at maximum power, I sometimes change the trays). In the oven - at a temperature of 80-100 degrees, sometimes the door must be opened slightly to allow moisture to escape.

step by step recipe with photos

Sweet candied pears can successfully replace jam and candies. They are very convenient to take with you on the road or to work. One or two candied pears will help replenish your energy and last until lunch. This snack does not contain any “chemicals”, although it is quite high in calories.

Candied pears for the winter: another cooking option

This method is slightly different from the previous one. As a result, you will get approximately 1 kg of candied fruits and 1.2 kg of pear honey.

Required ingredients:

- 2 kg of hard pears;

- 2 tsp. citric acid;

- 2 kg of sugar for syrup;

- 2 stacks. sugar for sprinkling candied fruits.

Cut the pears into small pieces, place them in a saucepan, cover them with granulated sugar and set aside for five hours to release the juice. Then put on low heat, boil and leave to cool for several hours. The lid should not be used.

Boil again and simmer for about 20 minutes over low heat, cool again.

Bring to a boil for the third time and cook until the volume of syrup and fruit has reduced by 30%.

Remove the fruit and syrup slices and place them in a sieve. After 2-3 hours, transfer the future candied fruits into a bowl with sugar and stir so that the pear pieces are covered with sweet sprinkles on all sides.

Pour the candied fruits onto a tray or baking sheet, smooth out to form a thin layer and dry for three days at room temperature.

Add citric acid to the syrup and boil for about 15-20 minutes. Cool and pour into a jar.

In the same way, you can prepare candied pears in a slow cooker.

Cooking candied fruits does not require any special skills, you just need to have some free time and patience. But as a result, you will receive a natural product that does not contain any harmful substances.

Candied pears for the winter: second preparation option

This method is slightly different from the previous one. As a result, you will get approximately 1 kg of candied fruits and 1.2 kg of pear honey.

Required ingredients:

2 kg of hard pears;

2 tsp. citric acid;

2 kg of sugar for syrup;

2 stacks sugar for sprinkling candied fruits.

Boil again and simmer for about 20 minutes over low heat, cool again.

Bring to a boil for the third time and cook until the volume of syrup and fruit has reduced by 30%.

Pour the candied fruits onto a tray or baking sheet, smooth out to form a thin layer and dry for three days at room temperature.

Add citric acid to the syrup and boil for about 15-20 minutes. Cool and pour into a jar.

In the same way, you can prepare candied pears in a slow cooker.

Required:

1 kg of pears, sugar, 2-3 g of citric acid, 750 ml of water.

Preparation

To prepare candied fruits, select hard pears so that they do not overcook. Cut large pears into halves or slices, and use small ones whole, pricking them in several places with a toothpick.

Blanch the prepared pears in boiling water for 8-10 minutes and quickly cool with cold water. Then add sugar to the water after blanching.

Pour the resulting sugar syrup over the pears and leave them for 3 - 4 hours. Then put the pears in the syrup on the fire and boil for 5 - 8 minutes. After this, the pears need to be left in the sugar syrup for another 10 - 12 hours. Thus, with breaks, boil the pears 3 - 4 times. Eventually they should become transparent. During the last cooking, add citric acid to them (you can replace it with lemon juice). After this, transfer the pears to a colander, leave until the syrup has completely drained and dry in the oven or in the air. Store candied fruits in an airtight container.

❧ To prepare apple marmalade, you need to take 1 part applesauce and 0.6 parts sugar. Everything should be cooked until the mass leaves the bottom of the container. Then dry this mass on a baking sheet, cut into pieces, and sprinkle with sugar.

Cooking method:

Wash the pears, remove the seeds and cut them into long slices, about 1 cm thick. Cover the pear slices with sugar and leave for several hours, or even overnight. During this time, the fruit will give juice.
Bring them with sugar and juice to a boil and simmer over low heat for five minutes. Remove from heat and leave to steep again for several hours so that the pear slices are well saturated with sugar.
Bring to a boil again and simmer for five minutes. We repeat the last two operations 3-4 times until the pear slices become translucent.
Place the future candied fruits in a colander and leave for a couple of hours to allow all the syrup to drain. Then we put it in a vegetable dryer for 5-7 hours (the exact time will depend on the thickness of the slices) at a temperature of 70 degrees. Periodically change the drying trays so that the pears are dried evenly.
Sprinkle the finished candied fruits with powdered sugar and store in a tightly closed jar. Can be used as an additive to yogurt, jelly, or cake decoration. Or just eat it as a dessert, as a snack with tea.

Candied pears in the oven

Ingredients:

firm, slightly unripe pears - 1 kg
sugar - 1 kg
citric acid - 2-3 g
water - 300 ml

Cooking method:

Cut the washed pears into slices, cut out the stalks, seed pods, and damage.
Blanch the chopped pieces in boiling water for 10 minutes.
Immediately after blanching, transfer our pear slices to cold water.
While the pears are blanching, prepare the sugar syrup.
After removing the pears from the cold water, place them in a saucepan and immediately pour the hot syrup over them.
Leave the pears in the syrup to steep for 3-4 hours.
After they sit, cook for 5-8 minutes. Remove from heat and leave again for 10 hours. Repeat this procedure 2-3 times until the pears become transparent.
At the end of cooking, add citric acid. Stir, finish cooking, place in a colander to drain the syrup from the pears. This will happen in about a couple of hours.
Preheat the oven to 40 degrees and place the candied fruits on a baking sheet lined with baking paper. The candied fruits will be ready in about 9 hours.

Homemade candied pears

Ingredients:

firm pears with sourness - 1.5 kg
sugar - 700 gr
water - 600 ml

Cooking method:

You need to wash the pears, peel them from the seeds and cut the pulp together with the peel into small slices, put them in a bowl or pan.
Separately, boil about 700 ml of water. Pour boiling water over the pears until they are completely covered. After a couple of minutes, drain the water from the pears into a saucepan, add sugar to it and put it on the fire. Stirring, bring the syrup to a boil and boil for a minute. Then add chopped pears to the syrup and mix.
Boil the pears for 5 minutes and remove the pan from the heat, leave them until completely cool (at least 4 hours). Return the pan to the heat and bring the mixture to a boil.
Boil the candied pears for 5 minutes after boiling and remove from the stove. Leave the pan at room temperature for 4-5 hours to cool completely.
Boil the pears and then cool another 2-3 times until the pears become translucent and the syrup is thick. Then place the contents of the pan in a colander and leave the syrup to drain.
Cover a baking sheet with parchment paper and place candied fruits on it. Leave the candied pears at room temperature until completely dry for 2-4 days. You can then use candied pears in making desserts and baked goods.
We store homemade candied fruits in a hermetically sealed plastic or glass container (it is advisable to layer the candied fruits with parchment paper).

To prepare candied pears, choose fruits that are slightly unripe with a thick skin, because soft pears often become overcooked and lose their shape. The selected fruits are thoroughly washed, peeled and cut arbitrarily (in strips, slices, cubes), as shown in the photo.

Before blanching, while the sugar syrup is being prepared, the chopped fruit can be kept in a citric acid solution to prevent it from darkening. But in principle, this is mandatory, only for apples. The solution is prepared at the rate of 0.5 tsp. acids per 3 liters of water.

Then blanch the sliced pears in boiling water for about 15 minutes. Place them in a colander or sieve so that the water drains completely.

Sugar syrup is prepared in a separate container. It is prepared in this way: add 1.1 kg of granulated sugar to 300 ml of water and dissolve it. According to the rules, the syrup is brought to a boil at 80-85 degrees Celsius. If you don't have a thermometer, no problem! wait for the syrup to boil, do not bring it to a violent boil. This syrup will be enough for 1.5 kg of pears.

The best part is that the syrup can be reused. Up to three times. That is, you have prepared the first batch of candied fruits, do not pour out the syrup, in the same syrup you can cook the second and third batch of pears and even apples after the pears (or vice versa).

Pour this syrup over blanched pear slices. Put it back on the fire and boil for about 15 minutes, then set it aside for 9 hours. Again, this is according to the rules. My personal experience of preparing candied pears and apples says the following: the first day, boil for 15 minutes and leave until tomorrow. Tomorrow, after the first soak, the pears are boiled for another 15 minutes and again set aside until the day after tomorrow. During the first and second cooking, the syrup should be brought to a boil, reduce the heat and cook the fruit for 15 minutes at a very light boil.

For the third time, the candied fruits are boiled until the boiling point of the syrup reaches 105°C (without a thermometer - the boiling should be more violent than the first and second times and that’s it - don’t bother with the temperature!) and then put it in a colander, which is previously set on pan. Leave the fruits for 1.5 hours.

The cooled pear slices are laid out on any convenient surface in one layer and dried, as recommended in the sun, or you can also use the oven. Candied fruits are dried in it at a temperature of 40°C. My experience is that in the sun, on the street, even candied fruits covered with gauze cannot be protected from insects. I did not like it. Oven - too long. What to do? Place the baking sheet with candied pears or apples in a sunny, well-ventilated place. Drying time is only about 3 days. You need to look at the condition of the candied fruits. Dry on the outside, but soft on the inside. Just imagine, if you now put them in a glass jar and close the lid: will they stick together or become damp?

Based on the fact that the total drying time is about 3 days, then after the first two days the candied fruits are sprinkled with granulated sugar, laid out again and dried to the state that I wrote about above.

Ready-made candied pears or apples are placed in dry, clean jars and hermetically sealed with lids to prevent drying out.

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Description

Today we will prepare candied pears in a very unusual way. Everyone is accustomed to the fact that candied fruits are very small pieces of candied fruit. However, you can also cook quite large candied fruits - it all depends on your personal desires and preferences. This winter preparation could easily pass for real candy. Very often, candied fruits are also dipped in chocolate, and then they truly become outstanding representatives of the art of confectionery. A step-by-step photo recipe will tell you how to make candied pears at home in the easiest way. It will taste best if you follow the procedure exactly and cook the pears in their own juice for at least seven times. The process will take quite a lot of time, but your personal participation in it will not take even an hour. Candied fruits are an excellent alternative to jams and marmalades. You can cover fruits and berries for the winter in different ways, if only to diversify your future diet. Sweet candied pieces of fruit can be added to pies or puff pastries; they will give baked goods a very rich and pleasant aroma. Let's start preparing homemade candied pears for the winter.

Ingredients

Recipe for candied apples and pears

Components:

apples – 1.5 kg;
pears – 2 kg;
sugar – 1.5 kg;
citric acid – 1.5 tsp;
powdered sugar – 100 g.

Actions:

Remove the core and seeds from washed fruits.
Cut into equal pieces (cubes, slices, strips).
The following steps completely repeat the recipe for preparing candied pears in your choice of oven or electric dryer.

Advice! To make the fruit have a denser structure, after 10 minutes. When cooking in the oven, they can be additionally sprinkled with granulated sugar.

Candied pear recipe with photo

Candied fruits are made from unripe durum pears.

Required ingredients:

1.5 kg of pears;

3 g citric acid;

1.5 kg granulated sugar;

450 ml water.

First, the fruit must be thoroughly washed and cut into slices, removing the seed pods and stalks.

Blanch the resulting fruit pieces for about 10 minutes. Then transfer them to a bowl with cold water.

During blanching, you need to prepare a syrup from sugar and water in a separate bowl.

After removing the pears from the water using a slotted spoon, place them in a saucepan and immediately pour boiling syrup over them. Let it brew for 3-4 hours.

Then cook for about 5-7 minutes, remove from the stove and set aside for ten hours. Repeat this action two or three more times until the slices begin to show through.

During the last cooking it is necessary to add citric acid. Stir, cook a little more and place the fruits in a sieve or colander to remove the syrup. This will take approximately two hours.

Heat the oven to 40°, cover a baking sheet with parchment and place the dried slices on it. In 8-9 hours the candied fruits will be ready.

How to make candied pears with cinnamon

Cinnamon will add piquancy to the dish. In this case, candied fruits are prepared according to general rules with the only difference: during the last boiling, cinnamon is added to the syrup.

For candied fruits it is better to take cinnamon sticks

For 1 kg of pears you will need 1 stick. In winter, cinnamon will give a spicy, warming aroma to the delicacy. Dishes with added spices improve digestion and speed up metabolism.

Preparation

1. In order for candied pears to turn out juicy, elastic and well-preserved in shape, you need to carefully consider the choice of fruits. Preference should be given to slightly unripe, healthy pears with dense flesh. Those fruits that have already filled with juice will turn into puree when cooked. It is better to leave them for the table or use them for jam or marshmallows. Selected pears need to be washed and peeled.

2. Small fruits should be cut into two, and large ones into 4 parts. Remove the core with seeds and stalks.

3. Sprinkle the pears with half the norm of granulated sugar (350 g) and leave for 2 hours.

4. Pour the remaining sugar (350-400 g) into two glasses of water. Place on medium heat and boil. Add a little citric acid or fresh juice of one lemon. The acid will help keep the fruit halves dense and elastic and prevent them from boiling over. Boil the syrup for 3 minutes. Pour hot syrup over pears with sugar and leave for 6-8 hours.

5. The fruits should release juice. The fluid level will rise slightly towards the end of the break. Drain the syrup, boil and pour it over the pears again. After 8 hours, repeat the procedure. Gradually, the fruits will absorb the syrup and its amount will decrease again. Boil the syrup for the last time along with the candied pears and cook for 10 minutes. Let cool completely. Place the fruit in a colander and let the liquid drain completely.

6. The remaining syrup can be used for compotes or for soaking cakes. Place the dried pears on a surface covered with cling film: plywood, cutting board or tray.

Description

Ingredients

Rules for preparing candied pears

Which pears are best to choose for making candied fruits?

Fruit preparation

Candied pears at home: how to make in an electric dryer, in the oven, recipes

Which pears are best to choose for making candied fruits?

Fruit preparation

Candied pears in an electric dryer

Candied pears in the oven

Conclusion

How to make candied fruits in the oven

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