Eight Treasure Stuffed Pears
Laiyang pears are hollowed and used as natural vessels, filled with a glutinous rice eight-treasure mixture, then steamed and drizzled with sugar syrup. The result is crisp and refreshing, with a sweet, fragrant flavor.
Ingredients
pears
1500 g
green plums
50 g
candied tangerine peel
50 g
winter melon strips
50 g
longan flesh
50 g
peeled walnuts
15 g
hawthorn cake
50 g
green and red candied shreds
5 g
melon seeds
15 g
sugar
25 g
glutinous rice
100 g
rendered lard
30 g
pitted red dates
15 g
osmanthus sauce
5 g
Instructions
1
Step 1
Wash the pears, peel off the outer skin, cut off 1/4 of the top of each pear to use as a lid, and use a small knife to scoop out the core, leaving the pear flesh about 1 cm thick so the pear forms a cup shape. Briefly blanch in boiling water, pat dry, and set aside.
2
Step 2
Rinse the glutinous rice thoroughly, place it in a bowl with 125 g of water, and steam in a steamer for 20 minutes. Remove and set aside.
3
Step 3
Cut the candied tangerine peel, longan flesh, winter melon strips, green plums, pitted red dates, hawthorn cake, and peeled walnuts into 0.7 cm cubes. Blanch briefly in boiling water, drain well, and transfer to a bowl. Add the steamed glutinous rice, sugar, osmanthus sauce, melon seeds, and rendered lard, and mix everything together evenly.
4
Step 4
Stuff the mixed filling into each pear one by one, cover with the reserved lid, and attach a stem by threading thin strips of green plum into the top. Place in a steamer and steam for 15 minutes. Remove and sprinkle with the green and red candied shreds.
5
Step 5
In a wok, combine water, sugar, and osmanthus sauce and bring to a boil. Skim off any foam to make a clear syrup, then pour the syrup over the stuffed pears. Serve immediately.
