Fritillaria Autumn Pear Paste
1.
5 jin of fresh Sydney, about five, cored and peeled, cut into small pieces for later use
2.
Cut the pear slices, put them in a blender and make a paste, set aside
3.
It’s best to manually stir the rock sugar to melt it fully in the pear volume. I don’t have enough time. I stirred it for less than 10 minutes.
4.
Bring to a boil on high heat and stir in time. The red color is because the pears oxidize faster. After boiling, turn to low heat and simmer for 30 minutes.
5.
Use a sieve or gauze to filter the soy milk to filter out the pear juice in the pear paste. When filtering, be careful not to have pear paste in the pear water, otherwise it will affect the taste. You can put the fritillaria powder in the pot and stir before filtering the juice. Suffering, if you can’t drink bitterness here, don’t let it go
6.
After the high heat is boiled, continue to turn to low heat and boil for 1 hour, and pay attention to stirring in time
7.
When boiled until it is thick, turn off the heat, cool it down, and add honey. At this time, the temperature should not be too high, which will easily destroy the nutrition of the honey. If it is too low, the honey and pear paste should not be allowed to blend fully.
8.
Hard-won, like a shameful iron fist fighting an eagle
Tips:
The pear paste is just squeezed out and mixed with the pear juice. You can't see the pear juice during the simmering process, but don’t worry if there is no pear juice, the pear juice will come out when you filter it. Don’t boil the pear juice when you boil it. For too long, don’t keep stirring in one direction. It will make the pear paste strong and not smooth, because making pear paste is not like making passion fruit or blueberry paste. It has pulp and it is easier to see the state of the jam. This must be done properly. Long, not too short. Regarding Fritillaria, I have written about how to choose it before. You can climb the wall to see
