Rose pear

There's a little bit of it in the west, called "Red Pear." “Red Pear”, which is mainly a Western pear, has been boiled together with a fragrance of red wine and various spices. It's sour and sweet, smelly. This small spot, which tastes both the freshness of pears and the sweetness of wine and relics, is very popular with food. What I'm making today is a derivative of "Red Pear." It's still pear, it's just Sydney. The supplements were made with red wine of their own, with dry roses, and a variety of spices were omitted. It's also dry cinnamon, which also replaces most of the sugar, and instead uses the sweet taste of the food itself, which is healthier and more acceptable to the family. I've recently thought that cooked or baked fruit is really good. Like apples, bananas, pineapple, pears. And oranges. The taste is softer and softer, and then the taste is thicker, and when the weather cools, it is particularly comfortable. This "Rose Red Pear" is a happy color. Taste meat, it's a lot more subtle than eating raw pears. Tastes sour and sweet, with a fragrance. I thought it would be a pleasure to use it as a feast. Or as a little snack at a party with a girlfriend, can you please everyone