November is the time when the last pears are brought from the dacha, and there are still sweet carrots in the cellar. The pears are already soft, the carrots are juicy, and it seems that there is nowhere to put them. But they make a tender, sunny puree with a slight honey note, which does not require sugar, cooking or sterilization. Prepared in one evening and stored in a cool place until spring.
What you will need:
Carrots – 1 kg
Pears – 1 kg
Lemon juice – 2 tbsp. l.
A pinch of nutmeg or vanilla – optional
Clean jars with screw caps – 4–5 pcs. 0.5 l each
How to cook:
- Peel the carrots and cut into slices.
- Peel and core the pears and cut into slices.
- Place everything in a saucepan with a thick bottom, add 2-3 tbsp. l. water.
- Simmer, covered, over low heat for 25–30 minutes until vegetables and fruits are soft.
- Grind the mixture with a blender until smooth. Add lemon juice and spices and stir.
- Warm for another 5 minutes.
- Place the hot puree into dry, clean jars, close the lids and turn upside down for 15 minutes.
Store jars in a cellar, on a glazed balcony or in a pantry at temperatures up to +10°C. An open jar in the refrigerator.
Bon appetit!
Question and answer:
Why exactly pears and carrots?
Pears are sweet and juicy, carrots add density and vitamins. Together they give a balanced taste without sugar.
Do jars need to be sterilized?
It is enough to wash well and pour over boiling water. Long-term heat treatment of purees and hermetically sealed twist replace sterilization.
Is puree suitable for children?
Yes, especially without spices. It is hypoallergenic, easily digestible and rich in vitamins.
