First method. For the fruit juice are suitable for all varieties with thin skin. They are washed, cut into slices of thickness 18-25 mm, remove the core, put in a pan, interspersed with sugar (0.3 kg per 1 kg) and maintained at a temperature of 20 ° C, 30 h.
The second method (for fruits with thick skin). They take 600 grams of pear and 400 g of strawberries remontant varieties. Pears washed, peeled, cut into wedges and remove core. Then prepare the strawberries (see pp. 47). Then they all piled into a bowl, interspersed with sugar (0.3 kg per 1 kg) and maintained at a temperature of 3-5 ° C 64-72 h or at 20 ° C, 30 h. pear juice can be blended with apple, black currant, and other acidic juice.
