Cooking same,like of apples, just in a cook for syrup a water to boil and cook in her 15 leafs of cherry .
3 parts of pears are 2 parts of gooseberry.
Jam pear.
Cleaned and washed pears cut on pieces small, add in pot,add glass of apple juice,add sugar of one kg in one kg of pears and cook in weak fire in constant mixing till ready.
Tsukates.
Cut pears on long beautiful long pieces,scald in hot water for 5 minutes, cool faster in cold water,add boiling thick syrup, infuse 5 hours in syrup, again put on fire for 5 minutes, and such repat are 4 times till fruits are transparent will be. As for better taste is on cooking ending add 4 gr of lemon acid.As for syrup cooking is pears one kg for one kg of sugar, 2 glasses of water.
Marinade pears.
A high-quality tastes and using for salads cooking, and garnishes to the meat dishes.Pears you can to cook a same,like for compote , as clean from peel, but you can to marinade and pieces as not cleaning and not removing a middle. A pears add in jars, add marinade, sterilize in boiling water till three min, close lids,and put on a top with bottom as for cooling.
Marinade cooks of one l. a water, 500 gr of sugar, 100 gr of 9 perc. vinegar and spices/are 6 fragrant peas of pepper, pink, cinnamon.
Wetted pears.
As middle sizes pears selecting as with small twig and two pieces, add in barrel,as layers on 10-25 cm of thick.Every layer put with leafs of black currant or rye straw.Add special solution as wort,at room infused on ten days, after infuse on 0 C is on ice ,and in 35-40 days pears are ready to use.As for wort cooking use 150 gr of rye flour, mix in two glasses of water,add 2 l. of the hot water, cool, filter,add two tbl.sp. of dry mustard, and all dilute in ten l. of boiled water.
Pears are wetted with cowberry.
Pears middle sizes and 2 leafs and twigs add in a barrel as layers as 3 kg of cowberry in ten kg of pears, put leafs of black currant, pour over a wort of ten l. water cooked , ten tea.sp. of sour milk, 2 tb.sp. of sat, and one tbl.sp. of mustard. And in ten days put pears on the long-keeping in a cool place/usually in a cellar.
3 parts of pears are 2 parts of gooseberry.
Jam pear.
Cleaned and washed pears cut on pieces small, add in pot,add glass of apple juice,add sugar of one kg in one kg of pears and cook in weak fire in constant mixing till ready.
Tsukates.
Cut pears on long beautiful long pieces,scald in hot water for 5 minutes, cool faster in cold water,add boiling thick syrup, infuse 5 hours in syrup, again put on fire for 5 minutes, and such repat are 4 times till fruits are transparent will be. As for better taste is on cooking ending add 4 gr of lemon acid.As for syrup cooking is pears one kg for one kg of sugar, 2 glasses of water.
Marinade pears.
A high-quality tastes and using for salads cooking, and garnishes to the meat dishes.Pears you can to cook a same,like for compote , as clean from peel, but you can to marinade and pieces as not cleaning and not removing a middle. A pears add in jars, add marinade, sterilize in boiling water till three min, close lids,and put on a top with bottom as for cooling.
Marinade cooks of one l. a water, 500 gr of sugar, 100 gr of 9 perc. vinegar and spices/are 6 fragrant peas of pepper, pink, cinnamon.
Wetted pears.
As middle sizes pears selecting as with small twig and two pieces, add in barrel,as layers on 10-25 cm of thick.Every layer put with leafs of black currant or rye straw.Add special solution as wort,at room infused on ten days, after infuse on 0 C is on ice ,and in 35-40 days pears are ready to use.As for wort cooking use 150 gr of rye flour, mix in two glasses of water,add 2 l. of the hot water, cool, filter,add two tbl.sp. of dry mustard, and all dilute in ten l. of boiled water.
Pears are wetted with cowberry.
Pears middle sizes and 2 leafs and twigs add in a barrel as layers as 3 kg of cowberry in ten kg of pears, put leafs of black currant, pour over a wort of ten l. water cooked , ten tea.sp. of sour milk, 2 tb.sp. of sat, and one tbl.sp. of mustard. And in ten days put pears on the long-keeping in a cool place/usually in a cellar.
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