Ingredients
150 g pear, 20 g each of candied kumquat and candied winter melon strips, 15 g each of dried longan, red dates, hawthorn cake, green plum, glutinous rice, melon seeds, and green and red candied fruit shreds.
Seasonings
20 g each of white sugar, osmanthus sauce, and lard.
Instructions
1. Peel the pears, then cut off the top 1/4 of each pear (measured by height) to create a lid, remove the stem, use a small knife to scoop out the core, leaving the pear walls about 1 cm thick to form a cup shape, then blanch briefly in boiling water.
2. Finely dice the candied orange peel, dried longan, candied winter melon, pitted red dates, hawthorn cake, and green plum into small cubes, blanch them in boiling water, then mix with glutinous rice, sugar, osmanthus sauce, melon seeds, and lard to form the filling.
3. Fill the pear cups with the stuffing, cover with the tops, use slivered preserved plums as the stems, arrange on a plate, and steam over high heat for 20 minutes. Remove from the steamer and sprinkle with candied green and red shreds. In a wok, bring water, sugar, and osmanthus sauce to a boil over high heat to make a syrup, then pour over the pears. This dish combines multiple fruits, offering a crisp and refreshing texture with a sweet, slightly tangy, and aromatic flavor.