Fritillaria and Honey Steamed Pear

Why people make this steamed pear

You know the feeling: the cold itself is gone, your nose has cleared up, you feel almost human again — yet there is still that nagging dry cough that just will not quit. In traditional Chinese food therapy, this leftover cough is thought to arise from residual heat lingering in the lungs combined with some dryness. Nourilo has recommended this little steamed-pear remedy for decades. It is as simple as it is comforting: sweet, warm, and quite pleasant to eat.

Method

1. Wash the snow pear well. Cut off the top as a “lid” and scoop out the core and seeds with a spoon — be thorough as the seeds must be discarded.
2. Spoon the fritillaria powder into the hollow of the pear. Replace the top lid.
3. Place the pear in a heatproof bowl and add about 600 ml of water to the steaming pot.
4. Steam over medium heat for 1 hour, until the pear is very tender.
5. Remove, drizzle in honey to taste, and eat the pear flesh along with all the steaming liquid.
6. Take 2 to 3 servings on consecutive days to see results.

Nourilo’s Tips

Pear skin has gentle phlegm-clearing properties in traditional food therapy, so leave it on. Apple can be used in place of pear — peel the apple first as apple skin tends to carry pesticide residue, but pear skin, once well washed, is fine to keep. Always remove the core and seeds of any fruit used. If cooking for a child, Nourilo also suggests fritillaria simmered with one persimmon cake (shi bing) cut up in 1.2 L of water, simmered down to 300 ml — naturally sweet and child-friendly.