1. Crown Pear
2. Peeled
3. slice
4. Shred again
5. Chopped silk, full of a big pot
6. I started by following the method of @万山红大姐, putting the shredded pears in a pot and cooking. Maybe I did not do the right thing. Before the pears boiled soft, the juice almost evaporated. Later, I switched to using a meat chopper to directly whipped the pear shreds into pear paste
7. Use four layers of gauze to filter out the pear juice (do not throw away the pear puree, you can make pear paste) so that the juice yield is very high
8. Put the filtered pear juice into a stainless steel pot
9. Heating pear juice, foam will continue to appear during the heating process
10. Skim off the surface foam while boiling
11. As the heating time becomes longer and longer, the color of pear juice will gradually change after the water evaporates, and it will become thicker and thicker.
12. Cook until the pear juice is thick and caramel-colored, but it can flow with resistance, and it will be more viscous after cooling.
13. The pear paste after cooling is very similar to maltose in consistency and color, much thicker than honey. Take appropriate amount of pear ointment and rinse with water to relieve cough caused by dryness and heat.
14. This is the pear paste I made after squeezing the juice with a manual juicer the next day. It is slightly thinner and has the same consistency as honey, and the color is much lighter.
