For the winter, pears are used to prepare compotes, juices, preserves, jam, confiture, jam, marshmallow, candied fruit, and drying. These fruits are pickled (even without sterilization), soaked in jars and barrels. They are added to "salty" salads such as adjika. Is this not enough for you? Try to make condensed milk from pears. The recipes below will allow you to brew a small, "trial" jar. And there - how to love!
The classic recipe for condensed milk from pears
Ingredients
- Pears - 500 g (already peeled)
- Milk - 300 ml (fatter, you can even take whole country milk or cream)
- Granulated sugar - 300 g
- Soda - 1 pinch
The taste of this piece is at the same time reminiscent of "Toffee" from boiled condensed milk and pear jam. The only drawback of such a puree is that in order to get the caramel taste and the correct thickness, you need to boil the pears for a long time. You can speed up the preparation by replacing some of the regular liquid milk with dry milk.
Preparation
By the way! If you find this recipe out of season and really want to try it, but you only have frozen pears, that's okay. They are also suitable for condensed milk.
- Peel the pears by first removing the center and then the rind.
- Mix the pieces with sugar. Leave the saucepan for 10 minutes, letting the pears drain.
- Boil for 20 minutes.
- Add soda. It will immediately produce a copious lather.
- Now pour in the milk. When everything boils, the jam immediately foams and tries to escape - even a small amount of milk will behave as usual.
Caution! From now on, mashed potatoes should only be cooked over low heat and under supervision. It is better not to cover the pan with a lid. Remove the foam.
- After that, boil this caramel-smelling mass for 2 to 4 hours, over the slowest heat (preferably on a divider), without a lid. But if there is no time, you can finish cooking in 30-40 minutes. Condensed milk will smell like caramel, but it will still be watery. As a filling for pies, this is not suitable, but as a watering for desserts and ice cream - quite.
Curious: pear jam, so golden before turning caramel brown, can take on an interesting purple hue.
- When the jam thickens, grind it with a blender.
- After that, return the pan to the stove for another couple of minutes (the density is correct, if the puree does not boil, but "hoots" or "spits"). Then roll it into a jar and, turning it over and covering, wait for it to cool.
The yield depends on the boiling time. If you cook for a short time and get a liquid caramel, there will be 500 ml. If you cook for about 3 hours and evaporate the liquid to the maximum, you will need a 300 ml jar for the finished pear condensed milk.
Store such a workpiece in a cold and dark place. Let's say, in the basement, and if it is not there, in the refrigerator.
Pear puree with condensed milk type "Nezhenka"
Ingredients
- Pears - 1.5 kg (unpeeled)
- Granulated sugar - 50-70 g
- Condensed milk - 130 g (about 0.3 cans)
- Soda - ¼ tsp.
- Water - 2 tbsp. l. (boiling water)
This puree is so named because the taste and texture is delicate, just cloudy. To make it as angelic as possible, from each pear you need to cut not only the cores, but also the peel. However, to save time (especially if you have a blender in your hands), you can leave the peel. Small pieces of it will come across in the finished jam, but will not spoil it.
Preparation
It is important to buy condensed milk of high quality, made in accordance with GOST.
And in addition, white chocolate (half a pack, of the highest quality), a bag of vanilla sugar, that is, 10 g, a piece of natural cocoa butter, cinnamon are added to this condensed milk jam. The last spice can be added either ground or with a stick (it is boiled, and removed before rolling the jam into jars).
- Clean washed pears from the centers. Then they can be left in slices or cut into smaller pieces - this is not essential.
- Fold the pear pieces into a saucepan (if traditional jam is cooked in a thick-walled dish, then any saucepan with a volume of 2 liters or more is suitable for this puree).
- Pour in a little boiling water. Boil pears over low heat, covered. Our goal is to soften all the pieces. This will take about 20-30 minutes.
- Now the pears need to be mashed using a blender. If you want to make it even softer, you can instead rub the whole mass through a sieve while it's hot.
If there is neither a blender nor a sieve, you need to remove the peel from the pears in advance, and after boiling, grind them with a crush.
- Return the pot to the stove and add the baking soda. The puree will immediately begin to foam and boil. In the photo - just the beginning of this process, then the pears rose to the sides of the pan and even tried to "escape", so you don't need to leave the stove - you should be ready to reduce the heat as much as possible in case of active boiling and immediately start stirring the puree.
By the way! Soda is optional. It is added so that the condensed milk (if you come across not too high quality) does not curl up.
- Now it's the turn of condensed milk.
- After boiling the pear puree for 5 minutes, you need to add sugar. Despite the fact that condensed milk and pears are sweet in themselves, it is the addition of sugar that makes the taste of the finished puree balanced (but not sugary). Plus, sugar is a preservative.
- When the mashed potatoes with sugar boil, pour it into sterile jars, seal and cool upside down, under a "fur coat."
- And here is what the cooled condensed milk itself looks like.
The photo shows a 300 ml jar. Another 200 ml of condensed milk went into a vase, hitting immediately on the table.
It is better to store pear "Nezhenka" in a cold place such as a cellar. But it's better to put the jar in the refrigerator - after all, it contains milk.
The finished condensed milk from pears turns out to be thick. It can be served as a jam (in a vase or as sandwiches). It is also suitable as a filling for pies, a layer of cakes. Finally, you can coat pancakes with such condensed milk, pancakes will be delicious with it, and a spoon or two of such mashed potatoes (plus a leaf of fresh mint) will perfectly complement a portion of ice cream or other white ice cream.