Traditional Autumn Pear Syrup
A soothing Chinese herbal syrup made with fresh pears, monk fruit, and fritillaria. This sweet, aromatic tonic is traditionally served warm and believed to nourish the lungs and ease throat discomfort.
Story
This traditional remedy has been passed down through generations in Chinese households, particularly enjoyed during autumn when pears are in season. The slow-cooking process extracts the natural sweetness and herbal properties, creating a thick, amber-colored syrup that coats the throat beautifully.
Ingredients
ripe pears (about 500g)
1 pound
dried monk fruit (luo han guo)
2 pieces
chuan bei (fritillaria) powder
2 grams
dried red dates
10 pieces
fresh ginger, sliced
3 thin slices
water
2 liters
Instructions
1
Prepare the pears
Wash the pears thoroughly. Do not peel them—the skin adds body and nutrients. Roughly grate or shred the pears into thick strips, keeping the flesh, skin, and core.
2
Start the simmer
Place the shredded pears into a large pot. Add the monk fruit, red dates, and ginger slices. Pour in the water and bring to a gentle boil over high heat. Once boiling, reduce to medium-low and let everything simmer uncovered for about 40 minutes, until the pears are very soft and the liquid takes on a deep amber hue.
3
Strain the liquid
Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Carefully pour the cooked mixture through the strainer, pressing down on the solids with a spoon to extract as much liquid as possible. Discard the solids.
4
Reduce to syrup
Return the strained liquid to a clean pot. Bring to a vigorous boil over high heat. In a small bowl, dissolve the chuan bei powder in a tablespoon of warm water, then stir it into the boiling liquid. Reduce heat to medium-low and cook, stirring almost constantly, until the syrup thickens considerably and large, slow bubbles begin to form. This takes 15-20 minutes.
5
Cool and store
Remove from heat and let the syrup cool completely. It will thicken more as it cools. Transfer to clean glass jars and refrigerate for up to 2 months. Serve warm, diluted with hot water, or by the spoonful for a soothing treat.
