Fragrant, especially juicy, sweet pears will not leave anyone indifferent. But unlike our native apple gardeners, they don't store well. Therefore, all our efforts should be directed to the preservation of fruits through conservation.

We harvest from trees and send according to recipes for preservation.

Like most fruits, the pear is very good in own juice.

We will need: 1 kg of fruit, 1 glass of water, 100 g of granulated sugar (sweet teeth can increase the amount), 4 grams of citric acid.

We select ripe pears. Having cut off not very good places, cut in half, removing the core with bones. We put processed fruits in pre-prepared sterilized jars. Sprinkle with sugar and, adding the required amount of water with citric acid, send it to a cool place for 2-3 hours so that the fruits release juice.

After that, close the lids (do not roll up) and send to pasteurize: half-liter jars for 15 minutes, liter - 20. Next, roll up, turn over, wait for complete cooling, send for storage.

yummy compote

For syrup you need: for 1 liter of water, 250 g of sugar, citric acid no more than 1 gram.

For this recipe, it is necessary to select hard pears, which we also cut, take out the bones with the core. Having prepared the fruits, we dip them in acidified water so that the pears do not darken. Prepare the syrup with water and sugar, bringing to a boil. We fill the prepared jar with fruits, fill it with hot syrup. Cover with a lid, pasteurize for 25 minutes, then roll up the lid, turn over.

For a variety of taste and color, you can add other fruits when preparing compote. The following combinations of pears with apricots and apples are considered the most successful - in a ratio of 3: 2: 1; with plums, mountain ash - 3:2:2. Summer pears are good with raspberries - 4: 2, and gooseberries, cherries. - 3:1:1.

pickled pears

Ingredients for the marinade: 0.5 l of water, 250 g of granulated sugar, 5-6 peas of allspice and cloves, 100 ml of 9% vinegar.

We prepare the marinade, for this we add sand, spices to boiling water, cook, stirring for about five minutes until the sugar is completely dissolved. When finished, add vinegar. Prepared slices, sprinkled with lemon juice so as not to darken, put in jars and pour the finished marinade. Pasteurize for about 10-15 minutes.

pear puree

We cut ripe juicy fruits, put them in enameled cooking utensils. You can add water 50 ml per 1 kg, if the pears are very ripe, then this is not necessary. Boil (time depends on the variety) in its own juice until soft. Remove from heat, using a blender, beat until smooth or just grind through a colander.

We add a little citric acid to the resulting mass, it is a preservative for the pear and does not allow bacteria to multiply. Put it on the fire again, bring to a boil, simmer for another 3-5 minutes. Having laid out in sterilized jars, we order. Turn over, wrap, leave to cool.

Juice with pulp

Ingredients for preparation: 700 g pear puree, 300 ml sugar syrup.

We clean the fruits, cut out the core, remove from the seeds and tails. Cut into slices, send to the cooking container. For 1 kg of fruits, adding 400 ml of water, cook for about 15 minutes over low heat. Grind the boiled pears with a meat grinder, passing twice through a fine grate. We prepare the syrup - the proportions of water and sand are 1: 1. To the scrolled puree, adding syrup, continue to cook for 5 minutes over low heat.

But that's not all. Remove from heat, pass through a sieve twice. Again on the fire, bring to a boil, pour the juice into sterilized heated jars. We cover with lids, pasteurize small jars for 10 minutes, liter -12, 3-liter 25. And, finally, roll up, turn over, cool.

Now I want to offer recipes that do not require preservation for the winter. As they say - from the tree immediately to the table.

Pears with celery

You need: 200 g of celery root, 2 large fruits, 0.5 cups of sour cream, 50-100 g of nuts, granulated sugar to taste.

Three peeled root celery on a fine grater, and pears on a coarse grater. We put it in a bowl, mix everything, season with sour cream with granulated sugar (the main thing is not to overdo it), sprinkle with pre-chopped nuts on top. We send to the table.

Pears with cheese

We cut the fruits with cheese into thin slices, season with mayonnaise. Garnish with lettuce leaves and sweet pepper slices.

pear pudding

You will need the following products: 500 g of pears, half a liter of milk, 1 cup of sifted semolina, 2 eggs, 50 g of margarine, 100 g of granulated sugar (adjustable to taste), 2 tbsp. tablespoons of peeled nuts, pitted raisins, salt to taste.

We cook the usual semolina porridge in milk, cool. Then gradually add margarine to the porridge (it tastes better with butter), yolks, raisins, chopped nuts, whipped proteins, salt, mix everything well. In a baking dish, lay out the resulting mass in layers, then a layer of finely chopped pears, so we alternate several more times (the last top layer is pears). We put in a preheated oven, baking until fully cooked over medium heat.

Baked pears are as tasty as apples

We stuff the pear with chopped nuts, having previously cleaned it from the core. Drop a little honey on this yummy, send it to bake in the oven. Waiting, swallowing saliva.

Here is an interesting video. Dried pears.

Bon appetit everyone!

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As far back as 3 thousand years BC, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peloponnese, which at that time was called the country of pears.

Since ancient times, pears have been grown in Ukraine, Belarus, Russia, the Caucasus, and the countries of Central Asia.

The healing properties of the pear were used by the Sumerian doctors.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild pears, is prescribed for diarrhea. This decoction helps with coughs and feverish conditions. It also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent remedy for strengthening capillaries.

Pears are good because they ripen when many berries and fruits have already departed. Therefore, housewives are happy to prepare them for the winter: they dry them, cook compotes, jams, jams from them.

Subtleties of cooking

• Jam pears should be ripe, but not soft. From green pears, jam turns out to be raw, pale, unattractive and non-aromatic. Overripe pears during cooking (heat treatment?) boil soft, turning into porridge.
• In order for the pear slices to cook at the same time, the fruits must be of the same degree of maturity and of the same variety.
• The preparation of pears consists in the fact that the peel is cut off from them, the seed chambers are carefully cut out.
• So that the peeled pears do not darken, they are kept in slightly acidified water before cooking.
• Small pears can be boiled whole, the rest are cut into slices 2 cm wide.
• If the pears are sweet, then sugar can be taken half as much as for cooking apple jam. In some cases, it is enough to take only 500 g of sugar for 1 kg of pears.

Pear jam: the first recipe

Ingredients:

• pears - 1 kg;
• sugar - 1.2 kg;
• pear broth - 2 tbsp.

Cooking method

• Peel ripe but firm pears. Cut in half, remove the core. Cut into slices.
• Put the prepared pears in a wide saucepan, fill with water so that it slightly covers them. Cook until soft, but the slices should not be soft. Drain the broth into a separate bowl.
• Pour sugar into the cooking basin and add two glasses of broth. Stir well, bring to a boil.
• Dip the pears into the syrup, bring to a boil again, removing the foam. Cook until the slices are transparent.
• Cool the jam. Pour into clean, dry glass jars. Cover with parchment or tracing paper.

Pear jam: recipe two

Ingredients:

• pears - 1 kg;
• sugar - 1-1.2 kg.

Cooking method

• For jam, select ripe but firm pears. Wash them under running water. Cut off the skin.
• Cut the fruit in half, cut out the core. Cut the pears into cubes.
• Place them in the cooking bowl. Sprinkle with sugar. Leave for 6-8 hours. During this time, the pear will give juice.
• Put the basin on the fire and cook for 35 minutes at a moderate boil, removing the foam.
• Remove the basin from the stove, cool the jam for 8 hours.
• Put back on the fire and cook for another 35 minutes.
• Wash and dry the jars.
• Cool the finished jam. Sort into banks. Cover with parchment or tracing paper. If you want to close the jam hermetically, then the jars and lids must first be sterilized. Pack the jam hot. Seal with lids. Turn upside down and cool like this.

Pear jam: recipe three

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 3/4 st.;
• citrus (lemon, orange or tangerine) dried peels - to taste.

Cooking method

• Wash ripe strong pears. Cut off the peel. Cut in half, remove seed chambers.
• Cut the pears into slices and put them in a cooking basin, pouring sugar in layers. Leave for 12 hours. During this time, the pear will give juice and some of the sugar will dissolve.
• Pour in water, stir gently. Put on fire and cook at a moderate boil for 1 hour and 20 minutes. Remove the emerging foam with a slotted spoon.
• At the end of cooking, add dried citrus peels.
• Leave the finished jam in the basin until completely cooled. Then package in dry, clean jars and cover with parchment or tracing paper.

Pear jam with lemon

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 tbsp.;
• lemon - 1 pc.

Cooking method

• Wash ripe but firm pears. Peel off the skin. Cut into slices, immediately removing the core. Place in a cooking bowl.
• Wash the lemon, cut into slices. Remove seeds. Put in a small saucepan, cover with water and boil for 3 minutes. Strain.
• Pour sugar into the pan, add lemon juice. Boil the syrup.
• Fill them with pears. Insist 2 hours.
• Put the basin on the stove, bring the jam to a boil. Cook over moderate heat until tender. The pear slices should become translucent and the syrup should thicken.
• Prepare dry sterile jars with lids. Spread hot jam in them. Seal tightly. Cool upside down.

Quick pear jam

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 1 tbsp.

Cooking method

• Wash ripe but firm pears. Cut the skin off them. Cut in half and remove the core. Cut into slices.
• Place the prepared pears in a bowl.
• Pour sugar into a saucepan, pour water. Boil the syrup. Fill them with pears.
• Bring to a boil. Cook over moderate heat in one step until tender.
• When hot, pour the jam into sterilized jars and seal tightly with tin lids. Cool by turning upside down.

Pear jam with orange

Ingredients:

• pears - 1 kg;
• sugar - 1 kg;
• water - 2/3 st.;
• orange - 0.5 pcs.

Cooking method

• Wash ripe but firm pears. Cut off the peel. Cut in half, remove seed chambers. Cut into thin slices. Place the prepared pears in a cooking bowl.
• Put sugar in a saucepan, pour water. Boil the syrup.
• Pour hot syrup over pears. Bring to a boil over moderate heat and simmer for 5-6 minutes, skimming off the foam.
• Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked in syrup.
• Put it on the fire again and cook for 5 minutes from the moment of boiling.
• Again insist for 8-10 hours. Repeat this procedure one more time.
• Wash the orange and cut into pieces along with the peel. Add to pear jam. Cook everything together over moderate heat for 30 minutes. If the jam thickens well, reduce the boil, otherwise the jam may burn.
• Prepare jars and lids. To do this, wash them and steam them or bake them in the oven.
• Place hot jam in dry sterile jars and immediately seal tightly with clean and dry lids. Turn the jars upside down and cool in this position.

Useful information

After sorting pears for jam, overripe or crumpled fruits remain. They go to make jam or marmalade. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Ripe fruits contain a large amount of vitamins, useful microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers are removed, placed in a jar and thoroughly rubbed. This pear puree is applied to the face, neck, chest, hands and kept for 20 minutes. Then wash off with warm water, and the skin is smeared with cream.

What can be cooked from pears: recipes delicious salads, desserts and pastries from the magazine "website"

The pear is an amazing fruit. Each variety has its own unique taste: some are more suitable for preparing salads and snacks, while others are ideal for baking and desserts.

Sweets are traditional dishes from pears. In desserts, these sunny fruits go great with ice cream, chocolate, cinnamon, vanilla, cloves, ginger, rosemary, and pink pepper. Pears are dried, marinated, baked, boiled in sugar syrup and wine. But you can meet them not only in desserts, but also in salads, appetizers and meat dishes.

Pears are stuffed with smoked beef, nuts, cottage cheese, cheese, in salads they are combined with liver, chicken breast, bell pepper, green onions. In hot dishes, the pear feels great in the company of duck, turkey and pork. Unsweetened varieties go well with salmon, mushrooms, dry-cured ham, blue cheeses, sun-dried tomatoes and walnuts.

A separate conversation is preparations and pastries from pears. Jam, jam, charlotte, cottage cheese casserole, strudel, layered cake- all the delicacies with which the pear is able to make friends, simply cannot be counted. Sweet fruits give a special taste to kvass, compotes, milkshakes and berry smoothies. In Spain, France and Great Britain they make pear cider, and in Central Europe they make brandy from pears.

In the proposed pear recipes, there are both options for every day, as well as dishes for the festive table.

What to cook from a pear: recipes

Recipe 1.

What you need: 300 g of chicken, beef or turkey liver, 400 g of green salad, 1 large hard pear, a bunch of sultana grapes, a handful of peeled pine nuts, salt and vegetable oil.

Wash fruits and lettuce and dry thoroughly. Separate the grapes from the branches and divide each in half. Cut the pear into thin slices. Rinse the liver, remove the films and cut into cubes a little less than a centimeter in size. Heat 2 tablespoons of oil in a frying pan and fry the liver in it over high heat for 3 minutes, stirring constantly. It should only be cooked until half cooked. Add pear slices to the liver, lightly fry, and when they become transparent, add grapes and nuts. Simmer for 2-3 minutes. Cover the plate with lettuce leaves, put pears with grapes and liver on them, salt and serve with dry white wine.

Recipe 2. Salad with pear, cheese and arugula - for a hearty dinner

What you need: 3 small pears, 1 bunch of arugula, 4 sprigs of green basil, 70 g of goat cheese, 100 g of fragrant hard cheese (Djugas type), 2-3 tablespoons olive oil cold pressed, halves walnuts for decoration (optional).

Rinse fruits and herbs cold water and discuss. Separate the basil leaves from the stems. Tear the arugula with your hands and place in a salad bowl. Cut cheese and pear into small cubes, combine with arugula and basil leaves and season with olive oil. Goat cheese you can not add (this is optional), but take more fragrant cheese. You do not need to salt the salad, it is good on its own, in hard cheese, as a rule, there is enough salt. In general, add spices to taste. Serve garnished with nuts.

Recipe 3. Salad "Coral Pearl" - for festive feasts

What you need: 20 shrimp, 1 pear, a few leaves Chinese cabbage or lettuce, 1 grapefruit, a handful of pine nuts, a couple of sprigs of parsley. For dressing: an incomplete dessert spoon of lemon juice and mild mustard, 70 ml of cold-pressed olive oil, 1 teaspoon of liquid honey or mint syrup, spices to taste.

Boil the shrimp, and then remove the intestinal filaments. Wash the grapefruit, peel, divide into slices, carefully peeling off the films. Put cabbage leaves on a large flat plate (you can tear them with your hands if you wish), put grapefruit slices, pear slices and prepared shrimp on them. In a separate bowl, mix oil, honey, lemon juice and mustard. Drizzle dressing over salad, sprinkle with pine nuts and garnish with parsley leaves.

Recipe 4. Pear jam with lemon and cloves - for winter tea parties

What you need: 1 medium lemon, 8 large pears, 200 ml of water, 300 g of sugar, 10 cloves.

Boil syrup from water and granulated sugar, leave in a cool place overnight. Wash the lemon. Cut the pears into small pieces, and the lemon into large slices. Put the fruit in a thick-walled saucepan, pour over the syrup and set to boil. When the foam appears, remove the jam from the fire, remove the foam and set to boil again. Do this several times until the foam stops appearing. Add the cloves at the very end and let it boil for a few minutes. The buds can be pulled out, or left in the jam. Arrange the finished dessert in jars with screw caps, let cool at room temperature and store in the cellar or refrigerator.

Recipe 5. Fruit salad in orange baskets - for special occasions

What you need: 2 pears, 3 oranges, 1 sweet and sour apple, 1 banana, a handful of clove buds, a handful of berries, mint leaves, 1 tablespoon of liquid honey, 150 ml unsweetened natural yogurt fat content 2.5%.

Wash fruits. Peel banana, apple and pears. Carefully cut off the tops of the citruses. Remove the pulp with a spoon, being careful not to damage the peel. Decorate "bowls" of orange peels with clove buds. Peel the pulp of one citrus from white partitions, finely chop, and the pulp of others is not needed for dessert. Banana, apple and pear cut into small cubes, add chopped orange. Whisk yogurt with honey. Put 2 tablespoons of fruit platter into prepared baskets, add the same amount to each honey cream, then top with lettuce and top with yogurt again. Decorate the dessert with berries and mint leaves.

Recipe 6. Creamy ice cream "Honey pear" - for incorrigible sweet tooth

What you need: 3 pears, 200 ml of 10% fat cream and 200 ml of 20% fat cream, 3 tablespoons of liquid honey, granulated sugar (100 g + 2 tablespoons), 1 tablespoon of lemon juice, 3 egg yolks, half a packet of vanilla sugar, a pinch of salt.

Place 100 g of sugar in a saucepan and cook over medium heat, and when it starts to melt around the edges, mix gently and leave on fire until a rich amber caramel is formed. Peel the washed pears from the core and skin, cut into cubes and carefully pour into the finished caramel. Boil pear syrup for 8 minutes, stirring occasionally, then add honey and keep on fire for another 2 minutes. Beat the yolks with vanilla and 2 tablespoons of regular sugar. Remove the caramel-pear syrup from the stove, pour in 10% cream, mix well, add the yolks, mix again, put on low heat and boil until the first bubbles appear. Remove the saucepan from the stove, pour in 20% cream, add salt, lemon juice, mix everything well, then beat with a blender, pour into molds and put in the freezer. Every 45 minutes, ice cream should be taken out of the freezer 3-4 times and mixed thoroughly.

Recipe 7. Pears in chocolate - for romantic evenings

What you need: a bar of bitter dark chocolate, 2 large sweet pears with tails, 30 g butter, 50 g of sugar, 100 g of white or chocolate ice cream, 1 liter of water.

Wash the pears, dry them, peel them, and leave the tails. Pour water into a saucepan, dissolve sugar in it, boil a little, place pears in syrup and cook for about 20 minutes. When the pears are soft, remove them from the pan, pat dry and set aside. Break the chocolate into pieces. Evaporate the syrup by half, throw chocolate into it, and when it melts, add butter and stir until smooth. Remove the saucepan from the fire. Divide the ice cream into 2 parts, put in chilled bowls, place the pears on top with a tail up and pour over with warm chocolate sauce. Serve immediately.

Recipe 8. pear pie with cranberries - when guests are on the doorstep

What you need: 150 g butter, 2 eggs, 1 coffee spoon of soda, a pinch of salt, 50 g powdered sugar, 400 g flour. For the filling: 800 g sweet pears, 1 coffee spoon of ground cinnamon, 180 g sugar, 3 tablespoons cornstarch, 50 g butter, 200 g cranberries, a baking dish with a diameter of about 23 cm.

Take a deep bowl, sift flour into it, mix with soda, salt and powdered sugar. Cut the cooled butter into cubes, grind well with the flour mixture, pour in the beaten eggs and knead the dough (add a little water if necessary). Form two balls from it (one is slightly larger than the other), wrap each in cling film and let it “rest” in the refrigerator for half an hour. In the meantime, prepare the filling: cut the washed and peeled pears into cubes, wash the cranberries, dry them, mix with pears and starch, add cinnamon and 150 g of sugar. Roll a larger ball thinly and put it into a mold, forming sides, spread the pear mixture over it, spread pieces of butter on top. Roll out the second ball, cover the filling with it, pinch the edges, sprinkle with the remaining sugar and bake for 20 minutes at a temperature of 220 °, and then another hour at 190 °. Serve the pie warm.

Recipe 9. Pie with pear and dor blue cheese - for gourmets

What you need: 2 hard pears, 250 g puff pastry, 200 g homemade sour cream, 100 g dor blue cheese, 2 eggs.

Wash the pears, dry, peel and cut into slices about half a centimeter thick. Roll out the dough, put it in a baking dish with a diameter of about 28 cm, carefully trimming the excess around the edges, and spread the pieces of pears on top. Combine yolks with sour cream. Beat the whites with a mixer until stiff peaks form and add to the yolks, mixing gently to keep the protein fluffiness. Pour the pears with the resulting egg-sour cream mass, spread the cheese cut into small slices on top and bake at a temperature of 180 ° for about half an hour. The pie is ready when it smells like cheese and is beautifully golden.

Recipe 10. Rye-buckwheat fritters with pear and butter cream- for those who prefer healthy sweets

What you need: 70 g whole grain flour, 70 g each of rye and buckwheat flour, 2 dessert spoons brown sugar(or natural honey), a pinch of salt, 1 coffee spoon of soda. For the filling: 1 egg, 40 g butter, 2 ripe large pears, 250 ml room temperature milk. For cream: 100 g butter, 120 g honey. For frying pancakes - refined vegetable oil.

Butter (a small piece for the filling) melt and cool. Combine all types of flour with salt, soda and sugar. In a separate bowl, mix the beaten egg with butter, milk and finely grated pear. Then combine the dry and liquid mixtures. From cooked dough on hot vegetable oil bake pancakes until golden brown. Melt honey with butter in a saucepan. Warm the mixture a little, stir well and serve with hot donuts.

Pear recipes can surprise you endlessly- and friends, and relatives, and unexpectedly descending guests. These fruits are appropriate in both vegetable and fruit salads, they are suitable for preparing second courses, for filling pies, muffins and pancakes. All housewives know how good all kinds of blanks and homemade cakes are with pears. These sweet, fragrant and healthy fruits have more than enough advantages. Eat pears for health!

Autumn has its own gifts, amazing and unique. Among them, undoubtedly, belongs tender juicy. This wonderful fruit in all respects was created for home baking, because the pear gives it a refined aroma and velvety sweetness.

Pears in a caftan

The simplest pastry imaginable is the recipe for pears in dough. Cut off the base of 6 pears and remove the core. Grind 100 g of almonds with 60 g of chocolate, add 2 tbsp. l. butter and honey, zest of ½ orange and stuff the pear with this mixture. From the finished puff pastry we cut strips 2 cm wide, wrap them around the pears, and close the base with circles of dough. Lubricate them with an egg, bake for 40 minutes in the oven at 180 ° C.

Caramel Scrolls

For breakfast, a recipe for pancakes with pears is suitable. Beat with a mixer the dough of 300 g of flour, 3 eggs, 600 ml of milk and 50 g of butter. We fry pancakes in a hot pan. In another pan, simmer 3 dense pears in cubes with 80 g cane sugar, ½ tsp. cinnamon, lemon zest and juice. We spread the caramelized fruits on pancakes, roll them into tubes and, if desired, sprinkle with powdered sugar. Such a breakfast will charge you with a sunny mood for a long time.

Biscuit with a surprise

The biscuit recipe is especially good with pears. Grind 4 yolks with 200 g of sugar and mix in 4 whites, whipped into a strong foam. Sprinkle 170 g of flour with ½ tsp. baking powder, a pinch of vanilla and cinnamon. 3 pears cut into slices. Pour the dough into the mold with foil, and lay the pear slices in a circle. We send the biscuit to the oven at 180 ° C for 30 minutes. An excellent dessert for tea is ready!

fruit flip

You will always need a pear pie recipe. Beat 200 g of cottage cheese and soft butter with 150 g of sugar. Add 2 eggs, 250 g flour, ¼ tsp. soda, knead the dough. We cut 3 pears into equal slices, put them in a spiral shape in a round shape, greased with butter and sprinkled with sugar. Fill them with dough and put in the oven at 180 ° C for 45 minutes. Invert the cooled cake onto a plate and serve immediately.

Autumn inside

The pear strudel recipe is an interesting variation on your favorite pastries. Fry in butter 2 pears in cubes, sprinkled with 2 tbsp. l. sugar, ½ tsp. cinnamon and ¼ tsp. nutmeg. Having rolled out a sheet of ready-made puff pastry very thinly, evenly distribute pears on it, sprinkle with raisins and crushed hazelnuts, roll up the roll. We make several cuts on it, grease with an egg and bake for 40 minutes at 200 ° C. When hot, this strudel is especially good.

Delicious crumbs

Chocolate lovers will appreciate the pear crumble recipe. Put pear slices in a baking dish, pour 1 tbsp. l. lemon juice, sprinkle with lemon zest and 1 tbsp. l. grated chocolate. Grind 4 slices of bread into crumbs, combine with 50 g of butter, 3 tbsp. l. sugar and 3 tbsp. l. grated chocolate. After lightly whipping the mass in a blender, close the pears with it and put it in the oven at 180 ° C for 20 minutes. Now you can enjoy the crumble with pleasure.

Air bliss

The recipe for clafoutis with pear continues the parade of desserts. Lubricate the form with butter, put 2 pears, diced, sprinkle with 2 tbsp. l. sugar and ½ tsp. ground ginger. Beat with a mixer 120 g of flour, 350 ml of milk, 3 eggs, 80 g of sugar, a pinch of salt and vanillin on the tip of a knife. The dough will turn out like for pancakes. Fill them with pears and put in an oven preheated to 180 ° C for 45 minutes. Whipped cream with cinnamon will complement the clafoutis very harmoniously.

Golden heart

love open pies? Then try the pear tart recipe. We knead the dough from 175 g flour, 100 g butter, 1 egg and 50 g sugar. We press it into a baking dish, prick it with a fork and keep it for 10 minutes in the oven at 180 ° C. In the cooled base, lay 3 pears, cut into slices. Pour them with a mixture of 200 ml of cream, 50 g of sugar, 2 tbsp. l. flour and eggs, bake for 20 minutes at 180 ° C. Hardly anyone can resist this dessert.

Cupcake for mood

Delicious any day will make a little better. Beat 100 g of soft butter with 200 g of sugar and 1 egg. Without stopping, we introduce 200 g of yogurt and 250 g of flour with ½ tsp. baking powder and a pinch of vanilla. After kneading the dough well, put it in a baking dish with foil. Cut 2 pears into slices, insert over the entire surface of the cake and bake for an hour at 180 ° C. A great treat for a big company is ready!

Pear baking recipes are an inexhaustible source of inspiration. If you are missing it, take a look at the recipes section of our culinary portal. And what treats with pears do your family like? Share interesting ideas with other readers.