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