Of course, when the pears are ripe in autumn, you can't eat them all at once. The storage of pears is also only possible to a limited extent. Here the fruit can be boiled down, either in the form of pear quarters or pear compote.

Pear compote is easy to make in a saucepan

Make pear compote

When making pear compote, you can also use pears that already have bruises. Cooking destroys any germs that may be present.

  1. You need a saucepan, blender, potato masher or the "Flotte Lotte", a stainless steel strainer.
  2. Wash your pears and peel them with a vegetable peeler.
  3. Halve the pears and remove the core.
  4. Now cut the pears into small pieces and put them in the pot.
  5. Add some water to keep the pears from burning.
  6. Cook until the pears break down.
  7. Take the pot off the stove and puree the pears with a blender or the Fleet Lotte. You get a nice, creamy mush.
  8. If you prefer a chunky compote, just mash the pears with the potato masher.
  9. Finally, you can season the compote with sugar, cinnamon or vanilla.

Awaken the pear compote

If you have made pear compote not only for immediate consumption, but in a larger quantity, you can wake up the puree very well. To do this, you need preserving jars with a screw cap or swing-top cap and a rubber band.
You can preserve the jars in the preserving machine or in the oven.

  1. Sterilize the jars by placing them in boiling water with the rubber and lids for a while.
  2. Drain the glasses on a clean tea towel.
  3. Fill the finished mush into the glasses. Be careful not to smear the top rim and that the jars are only filled to about an inch below the rim. When boiling, the mass expands and could overflow.
  4. Clean the top edge again with a dry, clean cloth and then put the lids on.
  5. Place the jars in the preserving machine, but in such a way that the jars do not touch.
  6. Fill in enough water so that the glasses are about halfway in the water.
  7. Switch on the preserving machine. The preserving time depends on the manufacturer's information, but is usually 30 minutes at 90 degrees. Then the glasses remain in the switched-off machine for another half hour.
  8. If you want to preserve in the oven, take out the deep dripping pan and preheat the oven to 150 degrees.
  9. Place the glasses in the dripping pan, the glasses should not touch here either.
  10. Fill in enough water so that the glasses stand about 2 cm in the water.
  11. Place the dripping pan in the warm oven. After 30 minutes the oven will turn off.
  12. After another 30 minutes, take the jars out of the oven or preserving machine and let them cool down completely under a cloth.

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Trees