Stewed pear with snow fungus sweet soup 冰糖雪耳燉雪梨

After the Mid Autumn Festival, we really feel that Autumn is arrived, especial in the early morning.  The humidity is lower than before, so it is the season to have some desserts like stewed fruits with snow fungus which are moisturising for the skin.  The crystal sugar, which is very popular in Cantonese desserts, has a lightly sweetness than granulated sugar.  The Tianjin pears, that I have chose for today's dessert,  are in harvest during the end of September to mid October.  

The cooking method is double boil: use a steaming pot simmer in water on a large flame until boiled, then turn to low flame.

Recipe:  (portion for 2)
1.5 pcs          Tianjin pear
1 pc              small snow fungus
1.5 tsp          apricot kernel
1.5 cup         water
1.5 tbsp         rock crystal sugar

Cooking method:  double boil on low flame for 1 hour

Procedure:
a)  Wash the pears/almonds, and cut the pears in 4 pieces, let the snow fungus in water about half an hour before using;

b)  Pour all the ingredients into the steaming pot, and put it into a water bath in another big pot, cook it to boiled on large flame and turn to low flame for one hour.  Done and serve in hot :)

中秋節後，我們真正感受到了秋天的到來，特別在清晨。濕度是比以前低，這季節最好吃一些滋潤甜品，比如燉水果和銀耳，它們特別滋潤肌膚了。而冰糖是在廣東甜品非常受歡迎，比砂糖甜味較輕淡。天津梨是九月底至十月中旬期間收穫旺盛的季節，所以我選了鴨嘴梨了！

烹調方法是燉：在水中放個燉盅用大火煮沸，然後轉小火。

配方：（倆人分）
1.5個           天津鴨梨
1件              小銀耳
1.5茶匙        南北杏
1.5杯           水
1.5大匙        冰糖

烹飪方法：小火燉一小時

步驟：
a）洗梨/杏仁和切梨4分，使用銀耳前水浸約半小時;

b）把所有材料放入燉盅，放進一個大鍋用水浴法煮至沸騰，後轉文火煲一個小時。煮好便熱吃吧 :)