Condensed milk from pears - an unprecedented delicacy
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 that 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" made 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, it's okay. They are also suitable for condensed milk.
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.
It is worth storing 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 it tastes 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 besides, 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 (boil it, and remove it before rolling the jam into jars).
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 is better to put the jar in the refrigerator - after all, it contains milk.
Ready condensed milk from pears turns out to be thick. It can be served as a jam (in a bowl 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.