Compote of autumn pears. Step-by-step simple recipes for pear compote for the winter: from whole, domestic, wild, wild pears

Preparation:

Wash the pears thoroughly, remove the stems and place in a large saucepan.
Boil water separately, add citric acid and pour over the pears.
Let the fruit sit for about 20 minutes. Smaller fruits – up to 10 minutes.
Prepare jars and lids for preserving compote.
Place fruit in clean jars almost to the top.
Divide the lemon juice evenly among the jars.
Add water to the solution where the pears were kept to the top of the pan.
Add 250 grams of sugar to 1 liter of the resulting solution.
Boil the syrup and pour into the jars.
Cover the jars with metal lids and place for sterilization.
It takes about 20 minutes to sterilize the compote.

Seal the jars and put them under a blanket until they cool completely.

Pear compote without sterilization: step-by-step recipe

This recipe describes an accelerated method of canning pear compote, which does not in any way harm the preservation of the drink.

For one three-liter bottle:

whole pears – 5-6 pcs.;
sugar – 1 tbsp;
slice of lemon;
purified water – 2.5 liters.

How to cook:

Prepare the jars in advance: wash and rinse with boiling water.
Place thoroughly washed fruits in jars.
Boil syrup from the required amount of water and sugar.
Fill the jars to the top and let sit for a few minutes.
Pour the syrup into a saucepan and boil again.
Place a slice of lemon in each jar.
Fill the prepared jars with boiling syrup.
Roll up the compote with sterile lids and put it in a warm place for 12 hours for self-sterilization.

Place a little vanillin and a few mint leaves in each jar. This will add a rich taste to the finished drink.

Recipe for canned pear slice compote with honey

This recipe uses honey instead of sugar, which is much healthier for the body. Honey syrup goes well with pears, and one glass of the finished drink provides the body’s daily requirement of nutrients.

Number of products per jar (3 liters):

pears – 6 pcs.;
flower honey – 1 glass;
citric acid or a slice of lemon;
water – 3 liters.

Recipe:

Cut the washed fruits into slices, remove the center and tails.
Place the pears in a saucepan and blanch for about 5-10 minutes. The finished fruits can be pierced well with a toothpick.
Remove the pears with a slotted spoon and place in jars.
Make a marinade from honey and water and pour it over the pears.
Add a slice of lemon to each jar.
Pasteurize the compote in jars for about 25 minutes.
Roll up the hot lids and place under the blanket until completely cooled.
Store the finished compote from pear slices in the cold.

When cooking, honey syrup should not be boiled for a long time, otherwise it will lose all its nutrients.

Compote of wild pear and black currant

The drink prepared according to this recipe quenches thirst well and has a sweet and sour taste. Lemon is not added during the cooking process: currant berries contain enough natural acid, which is a good preservative.

Ingredients:

wild pear – 1 kilogram;
currant berries – 500 g;
sugar – 400 g.

Cooking process:

Wash the pear, cut off the tails.
Sort out the currant berries from debris and small twigs, rinse and dry with a towel.
Prepare, wash and sterilize jars.
Fill hot sterile jars with fruits to ½ volume.
Boil purified water and pour it into the jars.
Let the fruits brew for 2 hours.
Pour the solution into a saucepan and bring to a boil, adding sugar.
Boil the syrup for about 10 minutes.
Pour the finished sugar syrup into jars and roll up.
Send the jars under the “fur coat” until they cool.

Canned pear compote “Limonka” and cinnamon: a recipe that everyone will like

The compote according to this recipe turns out sweet, notes of cinnamon predominate. The drink is suitable for consumption in fresh and canned form.

Ingredients:

“Limonka” pears – 2 kg;
sugar – 2 tbsp;
citric acid - to taste;
water – 2 liters;
cinnamon – 1 stick.

How to prepare compote:

Wash the pears, cut out the stem and center.
Pre-sterilize the jars.
Place a cinnamon stick at the bottom of the jars.
Fill the jars with fruit up to the shoulders.
Make syrup from water and sugar.
Pour hot syrup into the prepared jars and let the pears brew for about 15 minutes.
Do this procedure again.
The last time the syrup is boiled, add citric acid.
Fill the jars with hot syrup and seal.

It is necessary to fill the jars with syrup to the very top: when cooling, the fruits absorb part of the juice.

Canned pear and grape compote

To prepare this compote, white seedless grape varieties are chosen. Pears need to be ripe but firm.

Ingredients:

pear – 2 kilograms;
grapes - 1 brush;
granulated sugar(based on 1 liter of water) – 250 grams.

Cooking process:

Wash the pear fruits and cut them into pieces, remove the seeds and tails.
Sort the grapes, remove all spoiled berries, pick them off the grapes.
Fill the prepared jar ½ full with fruits and berries.
Boil water and fill the jar with it and leave for 15 minutes.
Pour the solution into a saucepan and bring to a boil, adding sugar. For 1 liter of syrup obtained - about 1 cup of sugar. The amount of sugar depends on the sweetness of pears and grapes.
Fill the jar with the prepared syrup and cover with a sterilized lid.
Wrap the compote until it cools.

While preparing the sugar syrup, add ground nutmeg to the compote. This will give the drink a unique aroma, but will not harm its preservation.

Pear and cherry plum compote: a simple recipe

To prepare compote you will need juicy yellow pears and ripe cherry plum fruits.

Ingredients:

pear slices – 2 kg;
cherry plum berries – about 1 kg;
sugar – 250 grams.

Cooking process:

Wash the pears well, remove the stems, and cut into slices.
Prepare syrup from 1 liter of water and 250 g of sugar. Dip the pear slices into the hot syrup and leave for 20 minutes.
Sort out the cherry plum berries and wash them well.
Prepare and sterilize jars.
Fill the jars with cherry plum berries.
Remove the pear slices from the syrup and place in jars.
Boil the syrup again and pour it over the prepared fruit.
Cover the jars with sterile lids and send for pasteurization.
Sterilize jars of compote for about 20 minutes.
Cover the jars with lids and place in a warm place.

The finished compote is stored in a cool place.

Assorted compote of pears and other fruits

To prepare it, use hard varieties of pears and any fruits: plums, cherries, apples. The color of the finished drink is very rich and depends on the selected fruit. The taste of the fruit mix depends on the number of berries in the compote and always turns out different.

Ingredients:

pear – 1.5 kilograms;
plums, cherries or apples - optional;
sugar – 2 cups;
water – 2 liters.

Cooking process:

Wash the pears and cut into arbitrary pieces.
Sort fruits (cherries, plums, apples), remove spoiled fruits and seeds.
Prepare jars, wash and sterilize.
Place the fruits in jars, filling up to ½ volume.
Prepare sugar syrup.
Pour the hot syrup into jars and pasteurize them.
Sterilize the compote for about 15 minutes.
Roll up with hot sterile lids and wrap until cool.

Pear compote for the winter (video)

Preserving pear compote is a responsible task for every housewife. The taste of the drink is unusual, but due to the fact that pears are poorly stored, the jars can almost always be pasteurized. You can eliminate it by adding more acidic fruits to the compote.

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Pear is considered one of the healthy delicacies. The fruits of this tree contain fiber, organic acids, mineral and biologically active substances, as well as many vitamins. Pears have the ability to remove various toxins from the body and heavy metals. Pear preparations for the winter are indispensable in the family diet. Many people do not want to prepare pears for the winter, considering them too soft and delicate raw materials, but if you know how to cook pear compote for the winter, the fruit will not soften in the syrup and will retain its shape.

The relevance of this recipe is confirmed by the huge number of jars that housewives close from year to year. This wonderful pear compote for the winter is suitable for both adults and children. The compote has a delicate taste and an equally pleasant aroma. It perfectly quenches thirst, refreshes and at the same time has a whole set of vitamins that are not destroyed during the heat treatment of pears.

Required ingredients:

pears (medium size) – 1000 g;
lemon zest – 1 pc. (2x2 cm);
citric acid – 1 tsp. (calculation for 1 liter of water);
granulated sugar – 350 g;
clean water for syrup – 700 ml.

A simple recipe for pear compote for the winter:

We will need fruits without external defects, dense and not overripe. Wash the fruits selected for making compote thoroughly.
We process the pears: cut off the stalks, peel them, cut them in half and remove the seed pods.
Fruits cut into halves should not darken; to do this, they must be placed in a special solution for 5 or 10 minutes (dilute a teaspoon of citric acid in a liter of cold water, if this is not enough, do more based on this calculation).
We traditionally take a three-liter jar for compote, wash it and sterilize it in any convenient way, the same applies to the metal lid.
Place a piece of lemon zest and prepared pears on the bottom of the processed container, cover with a lid and set aside for now.
Let's start preparing the syrup - bring the water in the pan to a boil and dissolve the required amount of granulated sugar in it - the whole procedure will take approximately 15 minutes. Don't forget to stir constantly.
Remove the pan from the heat and pour the hot syrup into the jar in a thin stream, cover with a lid and wait 5 minutes.
Now you need to sterilize the glass jar filled to the brim for 10-15 minutes.
We roll up the pear compote for the winter, insulate the inverted container with the compote and wait for it to cool naturally.

Spicy compote with rum pear

Rum will add piquancy to the usual pear compote. They add it in small quantities, but even this is enough for the pear drink to acquire a very original taste. Rum pear is a wonderful delicacy for adults, but this type of compote is not suitable for small children due to the proportion of strong alcohol it contains.

Required ingredients:

pears – 3 kg;
rum – 50 g;
plain water – 2 l;
granulated sugar – 1 kg.

How to make pear compote for the winter:

For compote, select ripe and strong pears, wash them, remove the peel, cut each into 4 parts, cut out the core with seeds.
Place the peeled slices in any bowl with pre-acidified water for a few minutes so that the flesh does not darken.
We put a saucepan with two liters of water on high heat, as soon as it boils, pour a kilogram of granulated sugar into it, stirring constantly, waiting for it to completely dissolve.
Dip all the cut fruits into the resulting boiling syrup and cook until they soften.
We take out the pear slices and put them in jars.
Boil the sweet aromatic solution in the pan again and add rum this time.
Boiling water should be poured carefully and slowly, otherwise the glass of the jars may crack.
We close the pear compote for the winter and wrap it upside down with any thick blanket and leave it for 24 hours.
Jars with lids must be sterilized in advance.

Pear and apple compote for the winter

An assortment of pears and apples is considered traditional for compote. This drink can be given to babies from 7 months. The combination of pear sweetness and apple sourness gives the compote a pleasant and rich taste. The mixture of these fruits ensures long-term preservation of the product, since an assortment of pears and apples will not allow the drink to ferment, and therefore the cans will not explode.

Required ingredients:

ripe pears – 4 pcs.;
fresh apples – 3 pcs.;
spring water – 2 liters;
granulated sugar – 350 grams.

Pear compote for the winter recipe:

Wash all fruits thoroughly in cool water.
We cut each fruit into 4 parts, remove the stalks, minor defects (if any) and seed pods.
We sterilize the three-liter jar together with the lid (by any available method).
Place the pear-apple mix into the prepared container; the fruit will take up about half a jar.
Boil water in a separate saucepan, then pour it over the chopped fruits in the jar, cover with a tin lid and leave to blanch for 20 minutes.
After a certain amount of time, pour the aromatic water back into the pan. To make this more convenient, use a special plastic lid with holes - it will trap pieces of fruit when draining the water and prevent them from spilling out.
Bring the pear infusion to a boil and add sugar, stirring constantly, waiting for all the sugar crystals to dissolve.
As soon as the syrup has become homogeneous, pour it into a jar with pears and apples.
Close with a tin lid, screw it on, wrap it in any thick thing and leave for 1 day. The jar must be upside down.

Pear compote recipe with plums and mint

An easy-to-prepare recipe for this compote will delight anyone with its original taste. The fruit tandem of pears and plums results in a drink that is not only healthy, but also beautiful in color. The pears take on a pinkish color, and their natural sweetness is offset by plummy sourness. Adding mint leaves has a calming effect on the human body and leaves a pleasant feeling of light freshness in the mouth.

Required ingredients:

pears (juicy varieties) – 2 pieces;
ripe plums - 7 pieces;
mint leaves – 2 grams;
bottled water – 2 liters;
sugar – 250 grams.

Recipe for pear compote for the winter:

Fruits and mint should be thoroughly washed under running water. cold water, the fruits must be strong, ripe and without damage.
We are processing the main components: we cut the pears into slices and remove all the seeds and cores, we pierce the plums in several places with a toothpick, so they will burst less during heat treatment, there is no need to remove the seeds from them.
Set aside the fruit and sterilize the jar and metal lid.
Place mint, plums and chopped pears in a clean container.
In a separate bowl, boil water; as soon as it boils, pour it into the jar to the edge of the neck and cover with a lid, wait 30 minutes.
After time has passed, pour the aromatic fruit-mint infusion back into the pan with the addition of sugar, bring to a boil and wait until the syrup becomes homogeneous, let it bubble for another 5 minutes and remove from heat.
Fill the mint-fruit mix a second time, also to the edge of the jar; it’s okay if the water overflows a little.
Use a seamer to tighten the tin lid and turn the compote upside down. We wrap it in something dense and thick, for example, a blanket and let it stand for a day. Then the jar can be removed to any dark place.

If after cooking you still have fruits, you can use them to prepare, and, instructions for the production of which we have also included in our collection of recipes on the site.

Exotic pear and olive in a jar for the winter

This recipe does not contain sugar, so when choosing fruits, pay attention to the type of pears; they should be quite juicy and sweet. Despite the original, even exotic composition of the compote, it has a rather pleasant taste. Olives, like pears, are very beneficial for the human body: they are rich in vitamins, microelements, minerals, and also have a beneficial effect on the functioning of the stomach and intestines. This drink can definitely surprise and delight guests. Try our pear compote, the recipe will surprise you.

Required ingredients:

pear fruits (sweet varieties) – 1 kg;
olives – 8-10 pieces.

What to cook from pears:

We select fruits for compote that are strong, without visible damage, wash them thoroughly in cold water, remove the “tails,” cut each into two halves and cut out the core along with the seeds, then cut the pears into small slices (try to make them thinner).
Wash and treat the jar, do the same with the tin lid that you will use to close it.
Place the chopped fruit in any deep bowl, which can then be placed on the stove (for example, an iron basin or pan).
Place in a separate pan clean water(preferably bottled), put on high heat and wait for it to boil.
Pour the resulting boiling water over the sliced pears and wait for them to cool completely.
As soon as the pear infusion has cooled, put the container in which it is located on a small fire and patiently wait for the next boil.
The water with the pears “gurgled”, remove the container from the heat and leave to cool again. It is recommended to do this procedure 3 more times, that is, there will be a total of 5 times (together with the first two described). We do this in order to gradually draw out the sweetness from the pears, obtaining natural syrup.
After the last boil, we pack the hot compote into a jar, you can transfer the pears with a spoon with a long handle, throw in the olives, and slowly pour in the sweet water in a thin stream so that the glass container does not burst from overheating.
We roll up the jar filled to the brim and insulate it, after turning it over. After 24 hours, place in a cool, dark place.

Some varieties of sweet pears for compote: “Children’s”, “Lada”, “Thumbelina”, “Osennyaya sweet”, “Berezhenaya”, “Yeseninskaya”, “Vidnaya”, “Otradnenskaya”, “Otly sweet”, “Duchess summer”.

Pear preparations for the winter contain many useful substances, even though the fruit has been subjected to heat treatment. The presence of arbutin in fruits provides an antimicrobial effect against diseases of the kidneys and urinary tract. Compote from the fruits of the pear tree strengthens the body's immunity and also perfectly tones, which is very important in winter.

Pear compote is a delicious, sweet, refreshing drink, rich in vitamins. The fruits from the drink are great for preparing a variety of desserts and fillings for baked goods. There are many ways to prepare pear compote for the winter. Recipes suggest adding lemon juice, peppermint leaves, lemon balm and even rum to it - you just have to choose according to your taste.

Any type of pear is suitable for making a homemade drink. Small fruits are placed whole in jars, large ones are cut into thin slices, removing the core and stalks.

Pear compote is the easiest drink to prepare. To add brightness and a piquant taste with a slight sourness, you can add raspberries, olives or red currants, as well as apples, citrus fruits, and spices (star anise, cinnamon) to the fruits.

Pear compote for the winter: a simple recipe

Pears do not have their own natural acid, so when preparing compote, add citric acid, lemon or lemon juice. They can be replaced with another natural sourness - red currants or cherries.

Ingredients:

0.5 kg of medium-sized pears;
100 grams of granulated sugar;
0.5 tsp. citric acid;
1.25 liters of water;
a little vanillin;
3 small mint leaves.

Preparation:

Place the fruits, cut into quarters with seeds and cores removed, into a 1.5 liter jar.

Sprinkle granulated sugar on top of the pears.

Pour boiling water into the jar to the very top. Immediately screw on the lid, previously sterilized in boiling water.

Place the jars upside down in a warm place. Be sure to wrap them in something warm, such as a blanket.

After 16-20 hours, the compote can be freed from the blanket and stored in a cool closet or pantry for storage.

Pear compote prepared according to this recipe can be stored for 1 year.

Pear compote for the winter: step-by-step recipe

By adding slices of fresh lemon to the pear drink, we get a delicious and very healthy fruit dessert that will appeal to adults, children and those who watch their figure.

Ingredients:

1 kg of pears;
1.25 liters of water;
150-250 g granulated sugar;
1-2 lemons.

Preparation:

Prepare the dishes: wash the jars and pour boiling water over them. Place the lids in boiling water and leave them there.

Prepare the fruits: select whole ones, without damage or wormholes. Rinse and dry them.

First, place the fruit in a saucepan and sprinkle with the juice of 1 lemon. Add 0.5 liters of boiling water. Leave the pears in this solution for 15 minutes.

When the time is up, place the fruits in jars, adding a ring of lemon to the fruit. Fill containers up to the neck.

Prepare syrup using the water in which the fruit was soaked.

Pour it hot into jars and immediately close them with lids.

Wrap the hot jars in something warm, turn them over onto the lids and keep them there until they cool completely.

Canned compote fruits go well with honey. Little gourmets will definitely like this dessert.

Recipe for compote from whole pears for the winter

Homemade pear drink is a tasty and very healthy replacement for sweet soda, which is sure to please all generations.

Ingredients:

12 medium pears;
300 g granulated sugar;
1.5 liters of water;
juice of half a lemon (can be replaced with citric acid in the amount of 3 g).

Preparation:

Wash the fruit, trim the stem, leaving no more than 1 cm. Place them in a 3 liter jar.

Prepare approximately 2 liters of water for blanching the pears. Add lemon juice or acid to it.

When the water boils, immerse the fruits in it (for no more than 15 minutes) and reduce the heat.

Remove the pears with a slotted spoon, place them in sterilized jars and fill them with hot syrup.

Screw the lids on tightly. Place the jars on the lids and leave them in this position until they cool completely.

Recipe for wild pear compote for the winter

The wild pear has long been famous medicinal properties and is still widely used in folk medicine. Small fruits make useful not only decoctions and tinctures, but also compotes.

Ingredients:

1.5 kg wild pears;
1.5 liters of water;
300 g granulated sugar;
4 g citric acid.

Preparation:

Fill a clean, sterilized jar about 2/3 full with pears.

Add granulated sugar to the water and bring to a boil.

As soon as the syrup boils, remove it from the heat and pour into jars.

Cover them with lids, but do not screw them in. Let sit for 5 minutes and pour the syrup back into the pan. Bring to a boil.

Repeat steps 3-4.

Dissolve citric acid in warm syrup and bring to a boil.

Pour into jars. This time roll up the lids tightly.

Place the jars of compote on the lids, wrap them in something warm and wait until they cool completely.

Recipe for homemade pear compote for the winter

Homemade pear makes a very tasty and tender compote. And by adding raspberries to it, you can prepare a wonderful fortified and doubly healthy drink.

Ingredients:

1 kg of pears (preferably sweet varieties);
1 tbsp. ripe raspberries;
1/3 tsp. citric acid;
1 liter of water;
1 tbsp. granulated sugar.

Preparation:

Be sure to remove the skin from the fruit and cut it into halves.

Remove the core with a spoon.

Place the raspberries in the hole formed.

Place the fruit in sterilized jars.

Prepare the syrup and bring it to a boil.

Add citric acid to the jars and fill with boiling syrup.

Wild pear compote for the winter: recipe

Wild pears are an excellent bactericidal agent, and compote made from them has a beneficial effect on the lungs, bronchi, and intestinal microflora.

Ingredients:

0.75 kg game;
0.75 l of water;
150 g granulated sugar;
250 g apples or plums for a richer color (optional).

Preparation:

Cut off the peel and stems from the fruit and place in clean, prepared jars. Can be filled halfway or up to the shoulders.

Pour boiling water over the fruits, cover with a lid and let stand for 15 minutes. If the fruits are not peeled, it is better to increase the time to 30 minutes.

When the time is up, you need to pour the water into the pan and prepare the syrup by adding the required amount of sugar.

Pour the finished syrup into jars and screw the lids on tightly.

Until they cool completely, the jars should be stored upside down, covered with a blanket.

Useful tricks

Do not throw away the peels and cores left after peeling the pears. You can use them to make delicious syrup for pancakes, pancakes or baked goods.

Pears turn dark very quickly. Therefore, if you need to cut a large number of fruits, place them immediately after cutting in a solution of citric acid (1 liter of cold boiled water use 1 g of acid).

Pear drink has excellent antimicrobial properties, which is very useful in winter. This is a good medicine to strengthen the immune system with a pleasant taste. In addition, pear compote prepared according to the simplest recipe for the winter has a low calorie content - only 70 kcal.

Pear compote for the winter

For compote for the winter, pears are taken ripe or even slightly unripe; they must be free of wormholes, rot and damage. If the skin of pears for compote is too thick and rough, it can be cut off; in other cases, the pears are canned with the skin.

Add sugar to pear compote for the winter to taste - the amount usually depends on the sweetness of the particular variety of pear. To obtain a pleasant sourness, as well as to improve storage resistance, a little citric acid or natural lemon juice will not hurt.

Compote of whole pears for the winter

4 kg pears,
1 teaspoon citric acid,
1 lemon,
1 glass of sugar per 1 liter of syrup.

Hard varieties of pears are better suited for making this compote. Please ensure that there is no damage to the fruit. Wash fresh, whole, juicy pears under running water. Pear fruits in compote can be preserved whole, removing only the tail. Boil two liters of water. Place the prepared pears in a large saucepan and add citric acid. As soon as the water boils, pour boiling water over the pears and leave for 10-20 minutes. The time depends on the size of the pears (small ones take 10 minutes, larger ones longer).

Prepare the jars: wash them thoroughly with a soda solution, rinse with running water and scald with boiling water. Also treat the lids.

Using a slotted spoon, transfer the pears from the acidified solution into the prepared jars. We fill the jars with pears up to the “shoulders”, this is the place where the jar begins to narrow and goes into the neck. We try to ensure that the pears lie cut side down. Add a couple of lemon slices to each jar. Pour the solution in which the pears were blanched into a large saucepan containing the syrup. Add water until almost full. If the exact volume of the pan is unknown, you can measure the amount of liquid with a measuring cup. Add sugar to the solution at the rate of 200 g per 1 liter of water. Stir the sugar and bring the syrup to a boil. Pour boiling syrup over the pears and immediately cover with lids. The compote is ready for sterilization.

Sterilize jars of compote covered with lids (not rolled up) for 15-20 minutes in a pan of boiling water, then remove them using oven mitts, place the jars on a hard, flat surface and roll up the lids using a key. Turn upside down and wrap for 1-2 days.

Wild pear compote

2 kg wild pears;
350 grams of sugar;
1.5 liters of water;
4 grams of citric acid.

Wash and dry the pears. Place in a sterilized three-liter jar up to the shoulders. Mix water with sugar and bring to a boil. Pour the boiling syrup over the pears and cover with a lid. Leave for 5 minutes. Then pour the syrup into the pan and put it back on the fire. Bring to a boil and pour over the pears to the very top of the jar.

Cover again and leave for 5 minutes. After this, pour the syrup into a saucepan and put on fire. Bring to a boil and add citric acid. Mix thoroughly and pour boiling syrup over the pears to the very top. Roll up the jar and turn it over. Cover with a blanket and leave until completely cool.

Pear compote without sterilization

1 kilogram of pears;
100 grams of sugar;
4 grams of citric acid;
2 liters of water.

Use only ripe, whole pears. good quality. Even slightly crumpled ones are not suitable for making compote!

Cut the washed pears in half, remove the core, place the halves in a saucepan, then add water and bring to a boil. It is very important to boil the fruits over medium heat for 15 minutes. Place the pears in a sterilized three-liter jar. Add citric acid and sugar to the decoction, stir everything until completely dissolved. Bring the syrup to a boil and pour over the fruit, then roll up the jar, turn it over, and wrap it. This compote keeps well until the next pear harvest!

What recipes for pear preparations do you know? Tell us about it in the comments.

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