Candied pears

Candied pears

Ingredients

Citric acid – 1 tsp.

Sweet powder – 4 tbsp.

• 220 kcal
• 3 hours 20 minutes
• 3 hours 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

To prepare candied pears at home, we need not fully ripe fruits. We select pears that are firm, sweet, and on the verge of ripening. Usually I make juice from these pears every summer, but this year I decided to experiment a little and make candied fruits from pear halves.

We take pears and sugar in a 1:1 ratio, per kilogram of pears - a kilogram of sugar and a glass of water to cook sweet syrup. We also definitely add a teaspoon of citric acid, because pears themselves are quite sweet.

Cut the pears into halves and remove the core and receptacle. The stems can be tossed.

Pour the sugar into a deep enamel container in which we will cook the candied fruits, add citric acid to it and fill it with water.

Place the container over medium heat and, stirring so that the sugar dissolves and does not burn, bring to a boil. Then cook the sweet syrup over low heat for 5 minutes, it should become transparent.

Place the pear halves into the clear, hot sweet syrup and immediately turn off the heat. Gently melt the pears into the syrup and stir until they are all submerged. Then we leave the pears in the syrup until the next day, so that they are well infused.

On the second day, place the container with halves of pears in syrup again on the stove over high heat.

Bring the syrup with pears to a boil and cook for 5 minutes, then remove the container from the stove again and leave until the next day.

On the 3rd day we repeat literally the same, bring to a boil and cook for 5 minutes. Leave it for another day.

On the 4th day, cook the candied pears again, this time for 10-15 minutes. Every day the syrup becomes thicker and darker, and the pear halves are boiled, moderately compressed, like dried fruit. You can, of course, finish making candied fruits on the third or fourth day, but we cook the pear halves until translucent. So again we leave the pears in the syrup for a day.

And on the 5th day, cook the candied fruits over low heat for an hour and a half. The syrup will noticeably darken and become more caramel-like.

Place the hot syrup pear halves on a grid lined with parchment paper. Leave the candied fruits to allow the excess syrup to drain for a couple of hours.

Then we generously roll the pear halves in sweet powder and place them on a dish.

Candied fruits in sweet powder can be served immediately for tea. Well, if you throw candied pears for long-term storage, it is better to put them in a container and sprinkle them with powder before serving.

Candied pear

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

Manufacturing Description:

Ingredients:

• Pears – 1 Kilogram
• Sugar – 1 Kilogram
• Citric acid – 2-3 Gy
• Water – 300 ml

Number of servings: 10

Rate the recipe for Candied Pear:

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I tried it, it didn't work. I didn’t just take pears that were “slightly unripe,” I took oak pears, like potatoes. Blanched, cooled, insisted. They were not soaked twice, only on the third. Naturally, the small pieces fell apart in the puree. But the large ones will never dry out in 9 hours and there are very few of them left (I made more small slices to make it easier to dry later). Total 43 hours of fiddling with zero results. When soaked in syrup, the pears do not become transparent, they turn brown. Typical photo. I will never use recipes with generic photos! I'll chop it into jam in a blender.

It says 9 hours at 40 degrees. But from experience, the temperature is even higher and/or the stay is longer. This is perfect to make hot in the summer, in the sun or on a windowsill. And you don’t need to look and gas/electricity is saved. If you want the fruits to be hard, then wait 3-4 days at least. It's better to twist it longer. And then roll in sweet powder. Over time, in winter, on the contrary, they will dry out more than we would like, for sure. But that's just the taste. A year later, what was not eaten during the winter becomes candied dried fruit. And they fly faster than jam, so how can you pick up candy with your hands instead, it doesn’t take up much space, it’s light. Just like a snack with wine or cognac. A lot of fuss. It’s even easier to buy ready-made ones in the store. I do it when there is a lot of raw material and it’s a shame to throw it away. But tastier than store-bought ones and, naturally, more atmospheric. You can also create all the fruits. You can also have berries, but they are even more difficult; they need to be wiped, boiled, and laid out to dry in sheets. Even longer. But the taste of autumn currants (when you don’t want to look at them) is especially felt by the early vitamin deficiency of spring. With cognac again.

A very exciting recipe, but please clarify how long should the pears be in the oven?

Recipes for candied pears at home

One of the well-known methods of preparing fruits for the winter is making candied fruits from them. This oriental sweet consists of 80% natural fruits, therefore it carries enormous benefits for the body in the form of vitamins and minerals. In our article we will tell you how to create candied pears at home. Photos, descriptions of step-by-step manufacturing and useful tips will be presented below. The oriental sweets turn out to be so tasty that thanks to them you can simply give up regular sweets.

The usual recipe for candied pears at home

To make an oriental sweet according to this recipe, you only need 1 kg of fruit, 0.5 kg of sugar, a little sweet powder and starch. From these affordable and natural ingredients, you can prepare a tasty and healthy delicacy in just 3 days.

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

1. 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.
2. During this period of time, juice will be released from the pears. It needs to 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.
3. Repeat all the 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.
4. Place the pears in a sieve and leave them in this form until the water has completely drained.
5. On a large flat plate, pour 50 g of sweet powder mixed with the same amount of starch. Scatter the cooled pear slices on top.
6. Candied fruits should be dried in a room with low air humidity for 3 days. They should become dry and hard. Ready-made sweets must be rolled in powder and starch, transferred to a jar and stored under a lid in a cool place.

Delicious candied fruits from whole pears

The hard and unripe fruits produce a very healthy delicacy. To make 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 obligatory stirring, keep it on the fire for 5 minutes. Next, the cooked 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 4th day, cook the fruit for 15 minutes, and on the 5th day – 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 sweet powder.

How to create candied fruits in the oven?

This recipe for making sweets differs from the previous one only in that small fruit slices are boiled in syrup. First, pears (1.5 kg) are cut into slices, then pour boiling water (2 cups) for 10 minutes. After this, the liquid is combined in a saucepan, 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 5 minutes, then removed from the heat and wait until completely cooled (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 desired mixture for about an hour at a temperature of 70°. Then they can be sprinkled with powder.

Candied pears in an electric dryer

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

At home, candied pears according to this recipe are dried in an electric dryer. 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 sweet powder and place them in a glass jar.

Candied pear

Preparation time: 15 min.

Production time: 23 hours

Number of servings: 1 pc.

Ingredients

Preparing candied pears for the winter

Tender, sweet homemade candied fruits can be made from pears, which are best taken 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. To get ready-made homemade candied pears, it will take about 2-3 days. Be sure to make this natural delicacy and treat it to your family and friends.

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

To make this sweet treat we use hard pears (I have conference, but the variety is not particularly important), sweet sand, citric acid and water.

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 the most decorated. In my case, the pears were quite large, so I decided to cut them into longitudinal slices.

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.

When all the pear slices are in the water, put a huge 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 beforehand - it is no longer needed) and drain the water from the fruit back into the pan. Add sweet sand to the liquid (leaving almost 30 grams for powder) and bring to a boil again. Add pear slices and boil over moderate heat for no more than 5 minutes.

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

Next, 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).

As a result, the pear slices become transparent.

I boiled the syrup that remains after boiling the pears to a thick mixture. About 400 ml of golden, fragrant syrup came out, which is perfect for making almost all other sweet dishes. I was making granola.

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

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

Grind the sugar that we left when making the syrup into powder using a coffee grinder. Sprinkle the prepared candied pears with sweet powder. Carefully peel off any slice from the parchment and roll it in powder so that they do not stick together during future storage.

Candied pears are ready. About 200 grams of natural goodies came out. They must be stored in dry, sealed containers. I can’t say how long it took, because everything was eaten on the first evening.