How to Make Delicious Autumn Pear Paste Lollipops at Home?

Q: Can I substitute the Dangshan pears with another variety?
A: Yes, you can use other sweet pear varieties, but the taste may vary slightly.

Q: Is it necessary to use both rock sugar and maltose?
A: Yes, the combination of rock sugar and maltose gives these lollipops their unique texture and sweetness.

Q: How do I know when the sugar syrup is ready?
A: The syrup is ready when a drop of it forms a hard ball in cold water. This may require a few trials for accuracy.

Q: Can I make these lollipops without a mold?
A: Yes, you can drop spoonfuls of the mixture onto a tray lined with parchment paper, but molds give a more uniform shape.

Q: What’s the purpose of freezing the lollipops?
A: Freezing helps the lollipops to set and makes them easier to remove from the molds.

Autumn Pear Paste Lollipops


  • Dangshan Pears: 10 pounds
  • Rock Sugar: 1000 grams
  • Maltose: 500 grams
  • Red Dates: 10 pieces
  • Luo Han Guo (Monk Fruit): 1 piece
  • Ginger Slices: 4 pieces
  1. Wash and juice the Dangshan pears.
  2. Add red dates, crushed Luo Han Guo, and ginger slices to the juice. Boil over high heat, then simmer on medium heat.
  3. After about 40 minutes, when the color changes, add 500 grams of rock sugar.
  4. Cook for 1 hour, remove the Luo Han Guo and other ingredients.
  5. Add the remaining 500 grams of rock sugar and maltose, stirring constantly to prevent burning.
  6. Cook until the bubbles become small and dense.
  7. When the syrup thickens, start testing it in cold water. When it hardens quickly, it's ready.
  8. Pour into sterilized molds. Keep the pot on low heat or turn it off.
  9. Freeze for 20 minutes, then remove from molds and bag.
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  • Calories: Moderate (mainly from sugars)
  • Beneficial Nutrients: Pear juice provides vitamins and minerals
  • Sugar Content: High, due to the rock sugar and maltose