Pear soup is a traditional Chinese therapeutic and nourishing food. In the dry winter, drinking pear soup can relieve coughs and reduce phlegm, protecting the throat. Everyone is accustomed to boiling pears in water to make soup, but did you know that stewing pears in red wine is also very beneficial to your health?
Pears are nutritious, moistening dryness, transforming phlegm, and lubricating the bowels to promote bowel movements. Red wine contains proanthocyanidins, which protect the cardiovascular system, and resveratrol, which has anti-cancer properties. Pears are considered a "cold" food in nature, but this property is lessened after cooking. When stewing pear soup, adding a suitable amount of purple-red wine not only supplements the nutrients from both pears and wine, provides a visual delight, but also warms the stomach, allowing its moistening the lungs and relieving cough effects to work better.
Furthermore, most of the alcohol in the red wine evaporates during the cooking process, leaving only a faint, pleasant aroma, so there is no need to worry about getting drunk from a large bowl of red wine pear soup. If you dislike the taste of alcohol, you can cook it for a longer time or add some rock sugar. It's important to note that the pear skin must be kept on when making the soup, as the pear skin's effect of moistening the lungs and transforming phlegm is stronger than the pear flesh.
Here is the recipe for red wine pear soup.
Ingredients
500ml red wine, one crystal pear, an appropriate amount of rock sugar, a little cinnamon powder, half a lemon.
Instructions
Peel and core the crystal pear, cut it in half, and place it in clear water with lemon to prevent discoloration. Pour the red wine into a pot, add rock sugar and cinnamon powder, and cook until the rock sugar dissolves. Add the crystal pear, bring to a boil over medium heat, then reduce to low heat and continue to cook for one hour. Turn off the heat, let it cool, then refrigerate. It can be eaten after a few hours.