1. Crown Pear
2. Wash and peel, preferably with a ceramic knife to reduce oxidation
3. Core and cut into small pieces
4. Manual juicer for squeezing juice
5. Squeezed pear juice boiled pear paste
6. The remaining pear paste is used for fruit filling, so there is no waste
7. Winter melon peeled and fleshed, sliced
8. Use a meat chopper to stir into puree
9. Put the pureed winter melon in a flat-bottomed non-stick pan and fry until the winter melon becomes soft and out of water
10. When most of the water in the winter melon evaporates, add the pear paste left after the pear juice is squeezed, and add a small handful of yellow rock sugar
11. Stir fry until the rock sugar melts, add about 2 tablespoons of maltose
12. Stir-fry on low heat until the water evaporates and the filling becomes dry. Try to stir-fry as much as possible
13. The fried pear filling looks like this, and it will be more drier and thicker after being refrigerated. It is good for making fruit mooncakes, pear crisps, or biscuit fillings. I used this filling to make pear cakes. I used pineapple cakes. Interested friends can refer to my "Autumn Pear Cake" recipe.
