For people who love sweets and want to keep healthy, eating baked pears in autumn is a good tonic for nourishing yin and moistening the lungs. Because in winter in the north, if you eat a big pear every day, I'm afraid your appetite will be unbearable because it's cold! So people came up with the practice of baking pears so that people can eat pears comfortably in the cold winter. Baked pears can moisten the lungs and relieve cough, and also have many benefits to the body.
Because the whole pear is roasted together, the skin will not be broken and the nutrients will not be lost. Ripe pears are soft, the juice is all wrapped inside, and the juice is all out. Because of high temperature baking, the sugar in the pear itself will have a little caramel reaction, so the baked pear will be sweeter than the raw pear. The freshly baked pear is eaten with a spoon, which is hot and sweet.
Of course, you can also bake pears in the oven at home. The method is simple, and the taste will not be worse than that outside.
First, you need to choose a sweeter pear. Of course, Sydney is the first choice, because it has a lot of juice, so it will be especially sweet when baked, sweeter than when eaten raw, because the water evaporates when baked, and the concentrated sugar will be sweeter. Then clean Sydney, dig out the core in the middle, and add some favorite ingredients, such as tremella, red dates and peach gum. As long as the taste is not too conflicting, no sugar and no water.
Finally, the pear is wrapped with thick tin foil, which not only ensures that the pear will not be burnt due to excessive water loss, but also allows the sugar water to flow out when the pear is baked. Put it in the oven and bake it for more than an hour at most. It is more flexible here. If you like soft and rotten food, bake it for a while, about an hour and a half. Finally, remember to eat it when it is completely cold.