FIELD: food industry.SUBSTANCE: pear compote production method includes preparing fruits and packaging them in jars, with their subsequent treatment by the microwave field with the frequency of 2400±50 MHz for 1.5 minutes. Then the fruits are poured with syrup with the temperature of 98°C, re-treated with the microwave field of the same frequency for 1.5 minutes, heating the contents of the jars to 90°C, and sealed. The jars are sterilized in water with the temperature of 95°C for 25 minutes without creating back pressure in the apparatus, the jars being in the "upside down" position. Thereinafter, they are subjected to cooling for 18 minutes in water, reducing its temperature from 95 to 40°C.EFFECT: shortening the heat treatment process duration and thereby improving the quality of the finished product.1 cl
