Dried pears "Caucasian"

Category: Blanks
Caucasian dried pears

Ingredients

fresh pears
white sugar

Cooking method

  • Maybe someone will come in handy. The fact is that Caucasian pears are very juicy and, if you simply dry them, you get shriveled hard crackers that are difficult to chew. Like these ones
  • Caucasian dried pears
  • But the same dried pears, I don't know if the photo can convey all the beauty
  • Caucasian dried pears
  • There were no intermediate photos, as the large basins were very heavy.
  • Now the cooking process. 12 kg of chopped pears, I poured 5 kg of sugar (a lot, I will add 2.5 kg) and left it until the evening to release the juice. There was a lot of juice. In the evening she boiled and left, in the morning she boiled again, in the evening she boiled and even boiled until soft. In the morning, the cooled ones were taken out in a colander and left to drain.
  • Then it dried both in Dachnitsa and in Diva on 2 mode. I don’t remember how many, but it will depend on your taste, if you want drier or softer.
  • As a result, from 12 kg of pears (chopped), I got 7 liters of dried pears and 5 liters of delicious pear syrup, even the smell is unusually tasty (caramel).


Admin
Lyi, a good report on pears turned out, THANKS !!!

Made it a separate topic!
milvok
Of course it will come in handy !!!! Thank you!
limon
: yahoo: beauty
limon
Where do you store the banks?
Lyi
Milvok, Limon, I'm glad that the recipe will be useful to someone else.
Moreover, it can be completely customized to your taste (sugar). Fuss quite a bit, the main thing is not to boil the pears, so you have to set aside and let it boil several times, that is, first caramelize, and then boil the pears.
Very tasty, I put a liter jar on the table by the computer and quietly persuaded it in a week.
There are jars of dried pears in the closet.
The syrup is in the basement. I am also sure that I will like it for soaking cakes or just with pancakes and pancakes. The aroma of the syrup is extraordinary, even fresh pears do not smell like that.
Scops owl
Lyi And they are not like candied fruits? Only with skin.
Lyi
Quote: Scops owl

Lyi And they are not like candied fruits? Only with skin.
Just now I saw the question. I answer.
It all depends on the degree of brewing of the pears. If a little longer, then candied fruits, if only soaked in syrup, then just dried pears.
Good luck!
Scops owl
We are already eating. True, it turned out to be a jam. I went into the room for a second and remembered about pears by accident after 3.5 hours.
Lyi
Guys, just found a jar of pears dated 2011. For a test, I poured the pears with syrup a little and put them in the oven for 3-5 minutes (I don't remember exactly now) at the maximum temperature of 250 * (caramelized), then I cooled them down and rolled them into a jar under a metal lid. I put jars of marshmallow in a row and happily forgot about it.
My kids 2 days ago discovered this jar and quietly ate it in 2 faces, so I found an almost empty jar, but with a cap signed in 2011, so, alas, there is nothing to take a picture. I can say that there were very tasty candied fruits that survived for 7 years without any deterioration. However, they were kept in the home pantry.
Marika33
Quote: Lyi
For a test, I poured a little syrup on the pears and put them in the oven for 3-5 minutes (I don't remember exactly now) at the maximum temperature of 250 * (caramelized), then just a baking sheet (I laid out the pears in one row)
Lyi, I correctly understood that you did without the long drying of the pear in the dryer?
The pears are ready, so I'm wondering where to send them to the dryer or to the baking sheet?
Lyi
Quote: marika33
The pears are ready, so I'm wondering where to send them to the dryer or to the baking sheet?
marika33, did not quite understand the expression ...pears cooked ... already cooked?
That is, 2 stages are needed:
Stage 1. Caramelization, which is achieved either by boiling in a basin, see 1st post, or in the oven, see post 9. It depends on the volume, if you have 2 buckets, it is easier to boil in several stages, it will take 2-3 days, if 2 kg, it is easier to put in the oven.
Stage 2 - drying in a dryer, if in the oven you have not reached the caramelization you need, or in the oven, if you have the kind of pears that are immediately caramelized right in the oven.
I hope I made it with my tip.
Good luck. These candied fruits are worth headbanging, delicious. And the work is not great.
Marika33
Lyi, my pear is boiled, but not boiled, I took hard pears.
Now I boiled them for the last time, cool them down and put them on a sieve to remove the liquid.
Last year I was drying in Isidri, the grandchildren really liked these "sweets".
Lyi
Quote: marika33
put it on a sieve to remove liquid.
marika33, and now into the dryer. There will be excellent candied fruits. Good luck!
Marika33
Quote: Lyi
or in the oven, if you have the kind of pears that immediately caramelize right in the oven.
but how can you find out the variety of pears for the oven? Should they be soft?
Lyi
marika33, sorry, just saw the question.
I had one tree, I don't know the variety, because I bought it with the house. It was old old, already 5 years ago, it was broken by the wind. The pears were firm, with little juice. So they managed to dry out candied fruits right in the oven. More of this kind of pear I have not come across. I dry in the order described above in 2 stages. Alas!
Write what you have done. Hope everything goes well!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers