Homemade Autumn Pear Paste

Name: Homemade Autumn Pear Paste
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 5000g Dangshan Pear

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

It is now the season when pears are on the market. Tangshan pear is our specialty here. The flesh is crispy and has no residue, and the juice is rich. When you eat, the juice will flow down smoothly. While the pears were on the market, there were fruit farmers on the market selling them in carts, and the prices were cheap, so I bought a lot of them, and prepared to make more autumn pear paste. You can eat them at any time for colds and coughs in autumn and winter, even if you usually eat some to moisturize your lungs. . Speaking of making autumn pear paste, the pulp must be shredded. In previous years, I also did it. I used a metal knife to cut shreds. It was always cut at the back, and the shreds cut at the front changed color. To prevent the pear shreds from oxidizing, I deliberately used my newly defeated nanocera knife to cut the pear. The Nai porcelain knife is also ceramic, but it is lighter and sharper than ordinary ceramic knives. It does not take much effort to cut pears and peels. The surface of the knife is smooth and easy to clean. The most important thing is that it is easy to oxidize in the fruit. The food can be oxidized, and the pear shreds I cut will no longer change color after cutting. I completely cut it and put it for a while, and it didn't change color at all. It's awesome! Use it to make fruit salad for your baby

Ingredients

5000g Dangshan Pear

Homemade Autumn Pear Paste

1. This time the boiled pear paste is used Dangshan pear, and rinsed with water. This pear has just been on the market, and the fruit grower bought it, which is better than the fresh-keeping pears with preservatives.

2. Peel the pears, shred the flesh, and remove the core.

3. Try to cut off all the pulp and use it, not pear cores. The pear core of this pear is not too big, so it's no pity to throw it away. If you are not willing to toss it, you can gather it and boil it into pear tea, then it will not be wasted at all.

4. Put all the sliced pears into the pot

5. You don't need to add water. After boiling on high heat, you can see that a lot of pear juice is boiled out. Continue to cook for 30 minutes

6. When the pears are cooked soft and rotten, use a mesh sieve to filter out all the pears

7. Use a clean cloth to squeeze out the remaining juice from the filtered pear meat, and squeeze it as dry as possible, so that the pear juice is not wasted

8. This is the filtered pear juice. Turn to low heat and simmer slowly. Be sure to simmer slowly over low heat!

9. Foam will be produced during the cooking process

10. Use a mesh sieve to continuously remove the foam, so as to ensure the pure texture of the boiled pear paste

11. When the color of the pear juice turns brownish-red, keep stirring, beware of the paste bottom

12. Continue to simmer until the pear juice is thick and start to make big caramel-colored bubbles, continue to simmer for a while

13. The big bubble becomes smaller and you can leave the fire

14. The boiled pear paste is very thick, and when you dig it up with a shovel, you can pull out the triangular paste sugar flag, and this state is successful.

15. Seal the bottle of boiling water, boil it, sterilize it, and dry it. Put the boiled autumn pear paste into it and seal it. It won’t be broken even if you keep it in the refrigerator for a year. It’s safer to store in the refrigerator, and it won’t freeze when frozen.

Tips:
Autumn pear paste is boiled with pure pear meat without any other ingredients. Let me share a little trick to identify pure pear paste. Such boiled pure pear autumn pear paste will not freeze into blocks if it is frozen in the refrigerator. If the ice cubes are clean, it must not be pure.