Introduction: Pear soup is a traditional therapeutic and nourishing food in China. In the dry winter, drinking pear soup can relieve coughs, reduce phlegm, and protect the throat. Most people are accustomed to boiling pear soup with water, but did you know that boiling pears in red wine also offers excellent health benefits?
Pears are nutritious, moisturizing the lungs, resolving phlegm, and promoting bowel movements. Red wine contains proanthocyanidins that protect the cardiovascular system and resveratrol that has anti-cancer properties. Pears are considered "cold" in nature, but this quality is lessened after cooking. When boiling pear soup, adding a suitable amount of red wine not only supplements the nutrients from both pears and wine, provides a visual delight, but also warms the stomach, allowing its moisturizing and cough-relieving effects to work better.
Red Wine Poached Pears
Additionally, during the cooking process, most of the alcohol in the red wine evaporates, leaving only a faint aroma, so there's no need to worry about getting drunk from a large bowl of this 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 moisturizing the lungs and resolving phlegm is stronger than that of the pear flesh.
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Below is the recipe for red wine pear soup for your reference.
Ingredients: 500ml red wine, one crystal pear, an appropriate amount of rock sugar, a little cinnamon powder, half a lemon. Method: 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 sugar dissolves. Add the crystal pear, bring to a boil over medium heat, then reduce to low heat and simmer for another hour before turning off the heat. Let it cool, then refrigerate. It will be ready to eat in a few hours.
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