Pear, Apple, White Fungus and Pork Bone Soup 蘋果雪梨雪耳豬骨湯

INGREDIENTS:

2 Apples

2 Pears

2 White Fungus

8 Pork Bones

8 cups Water

4 Honey Dates

1 handful Dried Apricot Seeds

Salt to taste

DIRECTION:

1. Core the apples and pears. Submerge the white fungus in water to rehydrate it; tear it into big pieces and discard the hard core.

2. In a large soup pot, add all the ingredients except the salt. Bring it to a boil over high heat. Then reduce the heat to medium-high. Continue to boil for another one hour. Season it with salt to taste.

How to Preserved Pears in Syrup | 糖漬梨

How to Preserved Pears in Syrup | 糖漬梨

Ingredients:

8 Pears

2.5 cups Water

1/4 Brown Sugar

1/2 Lemon of Juice

2 teaspoons Vanilla Paste

1.5 teaspoons Ground Cinnamon

1/8 teaspoon Ground Nutmeg

材料：

8 個   梨

2.5 杯   水

1/4 杯   黑糖 

1/2 個   檸檬   

2 茶匙   雲呢拿醬

1.5 茶匙 肉桂粉

1/8 茶匙   荳蔻粉

DIRECTION:

Peel off the skin of the pears, and cut them in half lengthwise.  With a baller, remove their cores and stems.

In a large, shallow non-sticking pan, add the pears with the flat surfaces facing downward.  Add water, brown sugar, vanilla paste, spices, and lemon juice.  Bring it to a boil over high heat, and then reduce the heat to simmer.  Let it cook until the liquid reduces in half.

Gently turn each pear over with a spatula.  Let them cook until the liquid reduces half again.  Turn off the heat.  Transfer the pears and the syrup in a bowl.  Allow them to cool completely.

To store, you can place the pears with the syrup in a mason jar or any clean glass container.  The pears can be kept up to six months in the fridge.