In winter, compotes are in great demand, so during the preparation season, in addition to jam, housewives always make jars of compote. Usually, the raw materials for compote are those berries and fruits that are available - on the market or in the garden.

Cherry plum cannot be found everywhere. This tree is heat-loving, so it grows in places with a temperate and warm climate. But it bears fruit well, and housewives, having bought cherry plum at the market or harvested from a tree, always make jam or compote from it.

Cherry plum compote: subtleties of preparation

• For compote, only ripe berries and fruits without signs of spoilage are used. And since cherry plum does not tolerate long-term storage, it is processed for compote on the day (at most, the next) when the harvest was harvested.
• For this type of canning, only strong fruits are selected, otherwise during the heat treatment the soft cherry plum will become sour and the compote will turn out cloudy and inconspicuous in appearance.
• Compote is prepared both from whole cherry plums and from ones divided into halves (without seeds).
• Housewives, studying recipes for cherry plum compotes, notice a large discrepancy in the amount of sugar per 1 liter of water. One recipe indicates 700 g of sugar, and the other only 250 g. In fact, both recipes are correct. It all depends on the acidity of the fruit, as well as taste preferences.
• Cherry plum compote for the winter is prepared both with and without sterilization. In the second case, the cherry plum is first poured with boiling water, kept in it for some time, then poured with syrup and immediately rolled up. Subsequent wrapping of the sealed jars in a warm blanket replaces pasteurization.
• To keep the compote warm longer, two-liter or three-liter jars are used in recipes without sterilization. In cases where the compote is sterilized, the cherry plum is packaged in liter or half-liter jars. It is much more convenient to carry out heat treatment in such containers.
• The main conditions for high-quality compote are sterility of the container, cleanliness of the fruits and equipment, and strict tightness.

Cherry plum compote with seeds for the winter without sterilization: recipe one

• cherry plum – 500 g;
• sugar – 350-400 g;
• water - approximately 2.7 liters.

Cooking method

• Prepare jars for compote in advance. To do this, wash them thoroughly with baking soda and rinse with clean water. Then place the jar, neck down, on the kettle without a lid and heat over steam for 10-15 minutes. Place upside down on a towel. Wash the lids too, put them in a saucepan with water and boil.
• Remove the ripe, dense cherry plum fruits from the stalks and wash well in plenty of water. Prick in several places with a toothpick or pin. This must be done so that the skin on the fruit does not burst when pouring boiling water.
• Place the cherry plum in a jar. Pour boiling water over it. Cover with a lid and leave for 20-25 minutes.
• When the water in the jar has almost cooled down, replace the tin lid with a nylon lid with holes. Drain the water through the holes into the pan. Put in sugar. Place on the fire and boil until the sugar is completely dissolved.
• Fill the cherry plum again with hot syrup to the very top of the jar. Seal immediately. Turn the jar upside down and cover it with a blanket. Leave until completely cool.

Cherry plum compote with seeds for the winter without sterilization: recipe two

Ingredients (for 1 three-liter jar):

• cherry plum – 700 g;
• sugar – 350 g;
• water - approximately 2.5 liters.

Cooking method

• Remove the ripe cherry plum fruits from the stalks. Wash well in cold water.
• Prepare sterile three-liter jars, processing them in a way convenient for you. Place cherry plums in them.
• Pour boiling water to the very top. Cover with sterile lids and leave for 30 minutes.
• When the cherry plum has warmed up well and the water has almost cooled down, drain the water through the lid with holes into the pan. Place the pot on the fire and bring to a boil.
• Add enough sugar to each jar. Pour boiling water over it. Seal the jars immediately.
• Turn the jars of compote upside down and cover with a blanket. Cool in this position.

Compote of pitted cherry plum for the winter with sterilization

Ingredients:

• cherry plum – 2 kg;
• sugar – 600 g;
• water – 1 l.

Cooking method

• Sort the ripe cherry plums, discard the green and crumpled fruits. Remove the stems.
• Wash in plenty of cold water. Place on a sieve to dry the cherry plum a little.
• Carefully cut each fruit in half and remove the pit.
• Prepare sterile liter or half liter jars. Carry out heat treatment in a way convenient for you. Wash the lids and boil in water.
• Fill the jars with cherry plum halves.
• Pour enough water into the pan and add sugar. Boil the syrup. Pour the cherry plum over it. Cover the jars with lids.
• Place the cans of cherry plums in a wide-bottomed saucepan and pour hot water up to the shoulders. Sterilize for 5 minutes, starting the countdown from the moment the water boils.
• After sterilization, seal the jars immediately. Turn them upside down, wrap them in a blanket, and leave them like that until they cool completely.

Compote of pitted cherry plum for the winter without sterilization

Ingredients (for 1 three-liter jar):

• cherry plum – 1 kg;
• sugar – 700 g;
• water – 2.2-2.3 l.

Cooking method

• Remove the ripe cherry plum from the stalks. Wash well under running water.
• Cut in half and remove the pits.
• Place the cherry plum halves in sterile jars. Pour boiling water over it. Cover with sterile lids and leave for half an hour.
• Place a lid with holes on the jar and pour the cooled water through them into the pan. Put in sugar. Boil the syrup.
• Pour boiling syrup over the cherry plum. Seal immediately. Turn the jar upside down and cover with a blanket. Let it cool completely in this position.

Cherry plum compote without sugar

Ingredients:

• cherry plum – 1 kg;
• water – 1 l.

Cooking method

• To prepare this recipe, select the sweetest, ripest, but strong cherry plum. Remove the stems. Wash the fruits well in cold water.
• Place in a colander, place in boiling water and blanch for 5 minutes. Cool quickly under cold running water.
• Fill sterile jars with cherry plums.
• Bring the water in which the fruits were blanched to a boil. Pour it over the cherry plum. Place in a wide-bottomed saucepan. Pour hot water up to the hangers of the jars. Sterilize liter jars for 12 minutes, half-liter jars for 9 minutes.
• After sterilization, immediately seal it tightly. Turn it upside down, wrap it in a blanket, and leave until completely cool.

Note to the hostess

Cherry plum compote can be prepared with the addition of other fruits: apples, pears, currants, cherries.

For aroma, cinnamon, vanillin, cloves, mint, lemon balm, and lemon zest are added to the syrup.

Before choosing this or that recipe, the housewife must decide on the shelf life of the compote. The fact is that preparations with whole stone fruits are not recommended to be stored for longer than a year due to the fact that the stones begin to release harmful substances into the liquid during long-term storage. But compotes prepared without seeds can be stored for quite a long time in favorable conditions.

Store cherry plum compote in a dry, dark, cool place.

Pears contain relatively a lot of sugar and little acid, so it’s not always possible to keep them fresh. But in a city apartment this is completely unrealistic. Therefore, we will preserve pears! Pear compote for the winter is perhaps the simplest thing you can prepare. For compote, you should select unripe pears, with dense flesh, without blemishes or bruises. Small pears can be canned whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense and hard, it needs to be peeled. This can be done with a special knife that does not destroy vitamins, or with a potato peeling knife, so the skin will be removed in a thin, even layer. To prevent peeled pears from darkening, they must be filled with cold water acidified with citric acid. Do not keep pears in water for a long time, otherwise a lot of vitamins from the fruit will go into it. Prepare the syrup for the compote, focusing on the taste of the pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid to it.

The compote made from pears alone is tasty, but looks a bit pale. To improve the appearance, you can add a handful of brightly colored berries to a jar of pears - rowan, viburnum, raspberry, chokeberry, black currant, etc. Assorted compotes turn out very beautiful and tasty. “Culinary Eden” offers you several recipes for compotes made from natural pears or assorted compotes.

Pear compote without sterilization

1 kg 300 g pears,
110 g sugar,
3 liters of water,
citric acid - to taste.

Preparation:
Wash the pears and place in a saucepan. Pour in water, bring to a boil and simmer for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the pear decoction, stir until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll it up and turn it over.

Compote of pears without sterilization in another way

Ingredients for filling:
1 liter of water,
200-300 g sugar,
4 g citric acid.

Preparation:
Fill jars up to the hangers with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour the pears in the jars so that it slightly overflows the edges. Roll it up and turn it over.

Ingredients for filling:
1 liter of water,
400-500 g sugar,
1 lemon.

Preparation:
Peel large pears, cut into slices, remove the core and place in acidified water. Place the pears in sterilized jars up to their shoulders, put a lemon slice in each jar, pour hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Ingredients:
2 kg pears,
5 liters of water,
500 g sugar,
4 g citric acid,
1/3 tsp. vanilla sugar.

Preparation:
Cook syrup from water, sugar, citric acid and vanilla sugar. Place whole or cored pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then transfer the pears into sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into the jars. Sterilize for 20 minutes (1-liter jars), roll up.

Ingredients:
1 liter of water,
500 g sugar,
50 g rum.

Preparation:
Cut the pears into quarters, remove the core and place in acidified water to prevent them from darkening. Boil syrup from water and sugar, put pears in it and cook until softened. Place the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll it up, turn it over, wrap it up.

Pear compote with berry juice

Ingredients for filling:
1 liter of water,
200 g sugar,
juice of black or red currants, raspberries, etc.

Preparation:
Prepare the pears, place them in jars up to their shoulders and fill them with cold sugar syrup. For each liter jar, add ½ cup. berry juice. Let it sterilize for 8-10 minutes. Roll up.

Natural pears

Ingredients:
5 kg pears,
6 liters of water,
6 g citric acid + citric acid for blanching.

Preparation:
Peel slightly unripe pears, cut into slices and remove the core. Dissolve citric acid in boiling water and blanch the pear slices for 5-10 minutes. Cool, place in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Let it sterilize for 15 minutes. Roll it up and turn it over.

Ingredients:
1 liter of water,
1 stack honey,
1 tsp citric acid.

Preparation:
Peel the pears (if the skin is tender, you can skip this step), cut into 2 or 4 parts and remove the core. Blanch hard pears in boiling acidified water for 5-7 minutes until they can be easily pierced with a needle. Place the pears in sterilized jars up to their shoulders and pour boiling syrup over them. Cover with lids and set to sterilize: 1-liter jars - 20 minutes. If the pears have not been blanched, then the sterilization time should be increased by 5 minutes.

Compote of pears stuffed with rose hips

Ingredients:
2 kg pears,
750 ml water,
300 g sugar,
¼ tsp. citric acid,
large rose hips - according to the number of pears.

Preparation:
Peel the pears and immediately place them in water acidified with citric acid to prevent them from darkening. Using a paring knife, remove the core from the side of the cup and place the rosehip in the resulting depression. Place the pears in sterilized jars up to the hangers, fill them with syrup and set to sterilize: 0.5-liter - 30 minutes, 1-liter - 45 minutes, 3-liter - 60-70 minutes. Roll up.

Compote of pears stuffed with raspberries

Ingredients:
1 kg of pears,
¾ stack. raspberries,
1 stack Sahara,
1/3 tsp. citric acid,
1 liter of water.

Preparation:
Cut the pears in half, remove the core and place raspberries in the resulting voids. Fold the pear halves and place them in jars. Boil syrup from sugar and water, add citric acid at the end. Pour hot syrup over the pears in jars and sterilize for 10-12 minutes. Roll up.

Compote of pears and apples

Cut large pears and apples into slices and remove the core. Prepare syrup based on 1 liter of water - 400 g of sugar, boil it. Place the fruits in sterilized jars, fill with hot syrup and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 3-liter - 30-40 minutes. Roll up.

Compote of pears and chokeberries

Ingredients for a 3-liter jar:
1 kg of pears (more is possible),
200-300 g chokeberry,
1.5 stack. Sahara.

Preparation:
Place washed pears and berries in sterilized jars about half full, pour boiling water over them, cover with lids and let stand for 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and let stand again for 10 minutes, covered. Drain the syrup, boil, boil for 2 minutes, pour over the pears and roll up immediately. Turn it over.

Compote of pears and olives

Cut the pears into slices, pour boiling water over them and leave to cool. Then place the bowl with pears on low heat, bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and after the last time, pour the hot compote into sterilized jars and put 10 black olives in each. Roll it up and turn it over. This compote is prepared without sugar, so choose the sweetest pears for it.

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Preparation:
Cut the pears into quarters and remove the core; remove the pits from the cherries. Place pears and cherries tightly in jars and fill with hot syrup. Cover with lids and set to sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients:
2.5 kg pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Preparation:
Cut the pears and remove the core, cut the plums in half and remove the pit. Place in jars, fill with hot syrup and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll it up and turn it over.

Assorted pear compote

Peel the pears; if they are hard, cut them into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, rowan, viburnum, chokeberry, cherries, etc. - and place in prepared jars up to the hangers. The pears should be at least half the volume. Prepare syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and set to sterilize: 1-liter jars - 10 minutes, 3-liter jars - 20 minutes.

Compote of pears and cherry plums

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water,
100 g sugar.

Preparation:
Cut the pears into slices, place in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears into a colander, put them in jars along with cherry plums, pour hot syrup and set to sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

Happy preparations!

Larisa Shuftaykina

When preparing fruit drinks for the winter or preparing compotes for everyday use, choose fruits and berries according to your preference. Many people love combinations of different fruits. One of the most pleasant to the taste is a drink made from pears and cherry plums.

Cherry plum is blue and yellow. It ripens at different times, but you can buy it on the market in July, August and even September. Both varieties can be used for preparation. The blue one is sweeter and uses less sugar; the yellow one has sourness, which allows you to avoid lemon juice.

The first natural pears ripen no earlier than mid-August. Early fruits are usually used fresh for food and not for preparation. Medium and late ripening fruits go into jars. Well-ripened pears have excellent sweetness and a pleasant aroma. They make a particularly tasty compote.

To prepare a drink for winter use, the cherry plum is pitted. The pears are cut into 4-6 pieces and the seed box is removed. The pulp of both fruits should not fall apart during heat treatment. Therefore, it is important to choose the densest, unripe fruits.

Preparation of compote "Cherry plum-pear"

For 1 three-liter glass jar, take half a kilogram of fruits of both types and 2 cups of granulated sugar. Those who like acid can add lemon juice or acid to taste, or a mint leaf for more flavor.

Procedure:

1. Place washed fruits, peeled from seeds, stems and seeds, into the jar. They usually take up half the capacity.
2. After this, measure the water by pouring liquid into the container with fruit right up to the neck.
3. Then the water is poured into a saucepan and boiled. When hot, it is poured back into the jar and the contents are left to infuse for 10-15 minutes under the lid.
4. After the allotted time, the resulting fruit infusion is poured into a saucepan, sugar and lemon are added and put back on the fire.
5. When the syrup boils, pour it over the fruit and seal the container. Leave it under a warm blanket until it cools completely. Then they are transferred to the basement and used in the winter for their intended purpose.

Not only the resulting liquid is tasty and healthy. Fruits from compote can be used to prepare desserts and decorate pies. They are often eaten just like that, taken out of the jar. Fruits from such compote almost do not lose their beneficial properties. They can be given to children and used in dietary nutrition.

To prepare pear and cherry plum compote you will need these ingredients:

Pear - 1.5-2 kg;

Cherry plum -1.5-2 kg;

Mint sprig;

Granulated sugar - 3-4 tbsp.;

Citric acid - 3 tsp.

Pear and cherry plum compote - preparation

Choose pears and cherry plums that are strong and without obvious flaws.

Fruits for compote, unlike fruits for, can be taken slightly unripe, sour, then lemon. You don't have to add acid.

We thoroughly wash the pear, cherry plum, and mint under running water. Just in case, you can pour boiling water over it.

Cut the pears into 2-4 parts. Cherry plum can be easily replaced with plum. This amount of pear and cherry plum is enough for about two 3-liter jars.

Now let's take care of the jars and lids: they need to be washed and sterilized.

We put cherry plums and cut pears into jars, and put a couple of mint leaves on top of each jar. We fill the jars more than halfway. Fill with boiling water once.

We wait 15-20 minutes and pour the water into a saucepan, which we immediately put on the fire.

Add sugar and lemon to the resulting liquid. acid. For 1 three-liter jar of this compote there are 1.5-2 cups of sugar and 1.5 tsp. lim. acids, per liter jar 350-400 g. sugar and 0.5 tsp. lemon. acids.

At the end, we check the tightness of the lid by turning the jars over.

To prevent the jars from exploding, wrap them with something warm. Cherry plum adds color and acidity to the compote, while pear and mint improve the taste with their aroma.

Cut like this pear and cherry plum compote, just like any other, it is better in a dark and cool place.

Grown for the first time in ancient Greece, the pear is still considered one of the most delicious and beneficial fruits for human health. It has been proven that it has a beneficial complex effect on the human body. Pears contain a huge amount of iron, which is simply necessary for good blood circulation and proper heart function. Quite often, pear compotes are recommended for diabetics, since they contain a large amount of fructose, and, on the contrary, very little harmful sugars. Today we will discuss how to properly prepare the drink, how to store more compote for the winter, what type of pear to choose for preparation, how to preserve all the vitamins and useful minerals contained in the composition.

Which variety to choose

Pears, like many other fruits, are divided into varieties. And not all of them are recommended for use in pear compote recipes. For example, the common pear, which ripens by the end of August, is better suited for “one-time” compotes. This is a drink that is prepared in a saucepan or slow cooker. For canning, it is better to take an autumn or winter pear, which ripens by the end of October. It is very important that the fruits are ripe, but not overripe. There should be no rot, blemishes or bruises on the surface of the fruit.

You can check the suitability of the pear for use by lightly pressing at the “tail” itself. It is at the point where the cuttings are attached that the pulp most quickly reacts to rot or overripeness. If the fruit is hard enough, you just need to wait for it to “reach”. It is enough for the pear to lie in a warm room for several days.

Dry or fresh

Housewives stock up on pears for the winter not only in the form of compotes, but also in the form of dried fruits. Which pears are preferable to make compote from? Of course, fresh fruits are much healthier and tastier. It is the compote made from fresh pears that will have a large amount of vitamins. But dried pears are perfect for compotes cooked in a saucepan. Which option to choose is up to you. Today we will offer several recipes for making compotes from both fresh and dried pears. All of them are easy to prepare and do not require much effort.

Fresh pears

If you have a garden where pears grow on your personal plot, then you probably spend the entire autumn period looking for successful recipes for winter preparations. One such profitable recipe is pear compote. We remember that only good fruits are selected for cooking, not rotten or old.

Required ingredients:

• 1.5 kg of pears;
• 620 g sugar;
• half a teaspoon of citric acid;
• water.

How to cook pear compote

The first thing to do is prepare the fruit. The peel is removed from the fruit, and the pulp is cut into 6 parts. Don't forget to remove the seeds and core. If the pears are small, they can be cut into two parts or sent whole to the compote. If you are going to make a large quantity of the drink and therefore cut up a huge bowl of pears, then add a little citric acid to the fruit. All the pears that were cut first and have been in the bowl for a long time will not darken.

Before preparing pear compote, the fruit must be blanched. Three minutes is enough. If the pears are too hard, then blanch them for 5-7 minutes, and then immediately throw them into cold water. When you open the jar in winter, the pears will be delicious, juicy and crisp.

After the fruit has been prepared, you need to work on the glass jars. The compote container is sterilized over steam for 5 minutes. Then pour 100-150 ml of water into the jars and put them in the microwave for two minutes. This sterilization process is much faster than if you used a conventional oven. It is important to remember that the process of sterilizing glass containers for winter preparations cannot be neglected. This is what protects food from spoilage and also reduces the risk of harmful bacteria.

Transfer the blanched pears to jars. How much fruit should I put in? Here everything will depend on how thick or thin you like your pear compote. Some people prefer to drink more, while others prefer to eat more.

Make syrup from sugar and water. Pour boiling liquid over the pears. We roll up the jars, turn them over and wait for the compote to cool. Only after the glass container for preservation has completely cooled can it be stored in the cellar.

Dried pears

There are various ways to dry pears. Some housewives use modern kitchen aids for this, for example, a microwave oven or an electric dryer. Others prefer to dry fruits in the oven or directly in the sun. Dry pears make compote incredibly tasty. Let's try to cook it according to one of the most popular recipes.

Required:

• 80 g sugar;
• liter of water;
• 160 g dried pears;
• a pinch of citric acid;
• sprig of mint.

How to cook

First, rinse the dried pears in hot water. Place them in a saucepan, pour in cold water and bring to a boil. Cook the compote for 25 minutes. At the 20th minute, add sugar, citric acid and mint. Cook for another 10 minutes and turn off. Cool the dried pear compote, strain it, and pour it into a decanter. We put the container in the refrigerator and enjoy a pleasant cool drink on a hot summer day. If the compote is cooked in winter, then there is no need to cool it. On the contrary, it is served hot with the addition of a slice of lemon. A tasty, aromatic and incredibly healthy vitamin drink is ready.

Pears and berries

Of course, pears do not give compote a bright, rich shade. If you want the drink to be more “cheerful” in color, we recommend experimenting with berries. An excellent option is cherry, lingonberry, plum. Such additives will not only add brightness to the compote, but also add taste.

List of required ingredients:

• 550 g pears;
• 800 g lingonberries;
• 400 g apples;
• water;
• sugar to taste.

Description of the cooking process

This is a very simple recipe because it doesn't require a lot of prep work. The fruit does not need to be peeled for cooking. If the skin of apples or pears is too hard, then it is better to peel it off. Cut the pears and apples into 4 pieces. Don't forget to remove the core and seeds. We sort out the lingonberries, leaving only fresh and ripe berries for the compote. Place fruits and berries in well-washed and sterilized glass jars. You can throw in a couple of sprigs of mint and a pinch of citric acid. Mint will give the compote an additional aroma, and lemon will allow the product to last longer.

Place a pan of water on the fire and wait for it to boil. Add sugar and cook the syrup for 10 minutes over medium heat. Pour it into a jar. Roll up the lids with a key. We turn the glass container over. We store the cooled compote in the cellar, refrigerator or pantry.

Pears and olives

Agree, quite an unusual combination? But experienced housewives who have already prepared a similar pear compote for children and adult family members say that the result is simply amazing. The drink turns out aromatic, tasty and rich in vitamins. It should also be noted that we will not use sugar for cooking. If you like sweeter compotes, we recommend using juicy and naturally sweet pears for preparation. We take only green olives; black olives are not suitable for making compote.

Ingredients:

• 1.2 kg sweet pears.
• 10 pieces. olives

Cooking process

Try to select strong, undamaged fruits for harvesting. Rinse them thoroughly in cold water, remove the branch, cut in half and remove the core and seeds. Cut each half into 3 parts.

We prepare glass containers for preservation according to the standard procedure: washing with baking soda, boiling water, sterilization. Transfer the pears to a large saucepan, add water and put on fire. As soon as the compote begins to boil, reduce the heat and cook for 10 minutes. Using a long-handled spoon, carefully transfer the hot pears into the jar. Add pitted olives there. Pour the remaining sweet brine up to the neck. Roll up the jar. We turn it over and insulate it. After a day, we put it away for storage in a cool, dark place.