How to Perfectly Prepare Candied Pear Baked with Traditional Chinese Herbs?

Q: Can I use a different type of pear for this recipe? A: Yes, any variety of pear that holds up well to baking can be used.
Q: Is it necessary to use a pressure cooker in this recipe? A: A pressure cooker helps to soften the pear quickly, but you can use a regular pot, adjusting the cooking time accordingly.
Q: Can I substitute the traditional Chinese herbs with more accessible ingredients? A: Yes, though it will change the flavor profile, you can experiment with ingredients that are available to you.

Candied Pear Baked with Traditional Chinese Herbs

Notes

Ingredients:

Pears, as needed
Tremella (Silver Ear Mushroom), as needed
Red Dates, as needed
Ginger, as needed
Hawthorn, as needed
Dried Tangerine Peel, as needed
Raisins, as needed
Dried Lily Bulbs (Dragon's Teeth Lily), as needed
Rock Sugar (1 piece)

Instructions:

Peel and core the pears. Pears are known for their cooling properties, helping to relieve symptoms of bronchitis and upper respiratory infections.
In a pressure cooker, add 1.2L of water, the pears, and a piece of rock sugar. Set the pressure indicator to 2.
Bring to a boil until the pressure cooker indicates it's reached the desired pressure, then reduce to a low heat and maintain pressure for 5 minutes.
Place pears into heat-resistant stew pots. In one, add ginger strips, brown sugar, and red dates; in another, add dried tangerine peel, hawthorn, and red dates; and in the third, add dried lily bulbs and red dates.
Add a spoonful of Tremella to each pot. Tremella is known for its nutritional benefits and is easy to digest.
Pour the pear soup from the pressure cooker into each pot, but do not overfill.
Cover the pots and bake in an oven at 200°C for about 30 minutes.
The candied pear is ready when it's soft and the soup is sweet and smooth.
This dish is perfect for cold weather and provides nourishing benefits for the throat and lungs, especially during flu season.