Autumn Pear Syrup

• active time: 5 minute
• total time: 2 hour

Ingredients

6 kg pear

2 pieces Monk fruit

10 pieces of red dates

2g of fresh shredded ginger

50g rock sugar

15g Fritillaria Powder

Directions

1. Peel the pear, then grate it into a puree.

2. Cut the monk fruit into pieces and tear the red dates. Put them in a pot, add rock sugar, shredded ginger, and the grated pear puree, then bring to a boil over high heat. Afterward, reduce the heat to a simmer and cook for 30 minutes.

3. Once cooled, place in cheesecloth and squeeze out the juice.

4. In a pot, add the Fritillary powder and the filtered pear juice. Bring to a boil over high heat, then reduce to a low flame and simmer gently. There is no need to cover the pot; initially, the mixture requires no active supervision—simply adjust the heat to an appropriate level to ensure it does not boil over.

5. Once the entire pot of pear juice begins to bubble, you must pay close attention: do not step away from the stove, and stir continuously to prevent the mixture from scorching. You may increase the heat to high to accelerate the reduction process; turn off the heat once the liquid has thickened and is emitting fine bubbles.

6. While it is still hot, pour it into a glass jar that is completely free of oil and moisture. However, be sure to remember: you must allow the Autumn Pear syrup to cool down completely before sealing the lid, and then store it in the refrigerator's fresh-keeping compartment!