If you would like to be able to savor the delicate taste of pears all year round, keep them in the freezer. To preserve their color and texture, the pears should be peeled and left to soak in vitamin C. Then they should be cut and frozen, if desired with the addition of a syrup. In this way the pears will remain fresh and delicious as freshly picked and your efforts will be rewarded at the moment of tasting.
Steps
Method 1 of 3: Choosing and Treating Pears
Step 1. Pick or buy the most beautiful and ripe pears
To determine if a pear is suitable for picking or buying, press it gently at the "neck" level. The pulp near the petiole should be slightly soft. If it's too tough, switch to another fruit.
Discard pears that are saggy even in the middle as they are likely to be overripe
Did you know that?
Pears of the main varieties do not change color when ripe, but there are some exceptions. For example, Williams pears must go from green to yellow.
Step 2. Wash and peel the pears
Rinse them under cold running water to remove all traces of impurities, then peel them with the vegetable peeler. The peel can be thrown away or used to flavor liqueurs.
If the pears are too soft to peel, they are probably too ripe to be frozen
Step 3. Cut the pears in half and remove the core
Divide them in half vertically with the knife, then remove the central part where the seeds are contained using a spoon or a melon digger. You can also remove the petiole. Repeat the same steps with all the pears you want to freeze.
Try not to remove an excessive amount of pulp when removing the seeds in the center of the fruit
Suggestion:
at this point, you can cut the pears into small pieces or slices, according to your preferences.
Step 4. Soak the pears in vitamin C to prevent them from blackening
Pour a teaspoon (2 g) of crystalline powdered ascorbic acid (vitamin C) into a large bowl, add 4 liters of cold water and then stir until the vitamin has dissolved. At that point, immerse the peeled pears in the water.
- Leave the pears to soak for at least 10 minutes or until the syrup is ready.
- If you can't find the crystalline powdered ascorbic acid, you can crush 6 x 500mg vitamin C tablets and dissolve them in water.
Method 2 of 3: Freeze Pears Dipped in Syrup
Step 1. Put the pears in a pot with water and sugar
You can decide whether to prepare it more or less sweet and thick, according to your tastes. Spread the pears on the bottom of the pot and add the ingredients you need to make the syrup:
- For a light syrup: use 330 g of granulated sugar and 950 ml of water;
- For a medium thick syrup: use 530 g of granulated sugar and 950 ml of water;
- For a very thick syrup: use 800 g of granulated sugar and 950 ml of water.
Step 2. Boil the pears in the syrup for 1-2 minutes
Turn on the stove over medium-high heat and stir slowly. The sugar will dissolve when the mixture begins to boil. Cook the pears in the syrup for 1-2 minutes.
You can remove the foam that forms on the surface of the syrup with a skimmer
Step 3. Leave the pears dipped in the syrup to cool
Turn off the stove and put the pot with the pears back in the refrigerator. If you want to speed things up, you can transfer them to a different container. Leave them in the refrigerator until both the pears and the syrup have cooled completely.
Step 4. Fill the containers almost to the brim
Leave 2-4 centimeters of empty space (depending on the shape of the container) as the pears and syrup may expand during the freezing process. Use clean containers suitable for freezing food and fill them using a spoon. Add enough syrup to completely submerge the pears. If the containers have a wide mouth, leave a couple of centimeters of empty space. If they have a narrow mouth, you can leave up to 4 centimeters free.
Clean the edges of the containers well before closing them
Suggestion:
use 120 to 160 ml of syrup for every 450 g of pears.
Step 5. Label the containers and store the pears for up to 10-12 months
Write the date of preparation on a label or directly on the container using a permanent marker to know how long the pears have been in the freezer. Also specify the content so as not to confuse them with other foods in the freezer.
When you are ready to eat the pears, move one of the containers from the freezer to the refrigerator and let them thaw overnight
Method 3 of 3: Freeze the Pears in their natural state
Step 1. Line a baking sheet with parchment paper
Get a baking sheet that can easily fit into the freezer. Tear off a piece of parchment paper and use it to line the bottom and sides of the pan. The silicone contained in the baking paper will prevent the pears from sticking to the pan.
Alternatively, you can use a silicone oven mat
Step 2. Drain the pears and arrange them on the baking sheet
If you intend to freeze them naturally, without syrup, drain them from the vitamin C solution using a slotted spoon. If the pears are numerous, you can place a colander in the sink and pour them slowly into it. After draining them, spread them on the parchment paper making sure they don't touch each other.
Leave at least half an inch of free space between one piece of pear and the other, otherwise they will stick together as they freeze and you will have a hard time separating them
Variant:
if you want, you can sprinkle them with sugar to make them tastier (use 100 g of sugar for 1 kg of pears).
Step 3. Leave the pears in the freezer until they solidify completely
Place the pan in the freezer and wait for the pears to freeze. It will take about a couple of hours, depending on the size.
You can leave them in the freezer overnight to make sure they are completely frozen
Step 4. When the pears have frozen, transfer them to freezer bags
You can use bags of various sizes, the important thing is to be able to close them well. Fill them completely and, before sealing them, squeeze them to let the air out.
If you intend to use pears for different purposes, you can use bags of various sizes. For example, put the ones you intend to add to your smoothies into small bags
Step 5. Label the bags and store the pears in the freezer for up to 10-12 months
Use a permanent marker and specify the content and date of preparation. Return the bags to the freezer and remember to eat the pears within 10-12 months.
You can use the pears while they are still frozen or let them thaw overnight in the refrigerator
Advice
- You should be able to freeze 900g to 1.4kg of pears using just one liter of syrup.
- Do not freeze whole pears, otherwise they will become mushy during the defrosting process.
