Double-boiled pear with rock sugar (with fritillary for cough)

Ingredients

Method

Double-boil (隔水燉, the covered pot sits in a pan of simmering water): traditionally the whole pear is left in its skin and the core scooped out to make a little pot. Rock sugar, and ground fritillary bulb if using, is packed into the hollow with a small amount of water, the pear is set inside a double-boiling pot, the lid goes on sealed with cling film (traditionally 紗紙, a thin gauze paper), and it sits in a pan of boiling water (the water coming one third to halfway up the side of the pot) for 1 to 1.5 hours until the whole pear is soft. A whole pear serving as its own pot is the popular image of what 燉 (double-boiling) means.

1. Wash the pears, cut the top off with the skin still on and scoop out the core (or peel and cut into pieces).
2. Pack rock sugar into the hollow; for the cough version add 8 g (2 mace) of ground 川貝 (fritillary bulb).
3. Put the pear top back on, set it in the double-boiling pot and add a small amount of water.
4. Seal the pot and double-boil (隔水燉, the covered pot sits in a pan of simmering water) for 1 to 1.5 hours until the pear is soft.
5. Eat it hot, flesh and juice together.

Who it suits

• dry cough
• hoarse voice and dry throat
• smokers and drinkers

Who should take care

• Not for a cold type cough (thin white phlegm)
• Those with a weak cold digestion who loosen easily should eat only a little
• People with diabetes should watch the sugar

Soup stories

A grandmother's cough remedy. A whole pear serving as its own little pot is the most familiar picture of double-boiling there is, and the fritillary bulb version is the medicinal upgrade.

From the same family

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.