Red Wine Pear Jelly

Red Wine Pear Jelly

1. Peel two Sydney pears, cut in half and dig out the core with a spoon (the one that has been removed is put in a basin with clear water and then the other is processed to prevent the pears from oxidizing and turning black), and soak the agar in a bowl of clear water hair;

2. Put the processed Sydney pears in a rice cooker, pour 400-500mL red wine and then 300-400mL water (if you have lemons, you can add two slices of lemon). Select the fine cooking button and press the switch of the rice cooker.

3. After finishing cooking, add the soaked agar to the rice cooker, press the quick cook switch again, and you can stir during the process, and wait until the agar is completely melted.

4. Remove the Sydney pears and cut them into small pieces, put them in the container, pour the soup into the container, and let it cool and cut into pieces.

Tips:

If you like the sweetness, you can add a few pieces of rock sugar, and match it with yogurt according to your personal taste.