stewing white fungus with rock sugar and pear

How to Make Rock Sugar and Pear Stewed with Tremella: A Complete Guide

Rock sugar and pear stewed with tremella is a nourishing, winter-warming dessert loved for its simplicity and health benefits. Here’s a detailed guide to crafting this silky, sweet treat.

### Ingredients

- 1 fresh pear (preferably Snow or Asian pear, firm and sweet)

- 10g dried tremella (white fungus), soaked until soft

- 30g rock sugar (adjust to taste)

- 5 red dates (pitted, optional)

- A pinch of wolfberries (goji berries, optional)

### Steps

1. Prepare the ingredients: Soak dried tremella in warm water for 30 minutes until it expands and turns silky. Trim the tough stem base, then tear into small pieces. Peel the pear, core it (leave the skin for color and nutrients), and cut into chunks.

2. Cook the base: Place pear pieces, tremella, red dates, and wolfberries in a pot. Add enough water to cover (about 600ml). Bring to a boil over medium heat, then reduce to low.

3. Simmer slowly: Cover and simmer for 40–60 minutes, stirring occasionally, until the tremella is gelatinous and the pear is tender. Add rock sugar in the last 10 minutes, stirring until dissolved.

4. Serve: Ladle into bowls and enjoy warm. For extra richness, a dash of osmanthus or a few almonds can be added.

This dessert is not only soothing for the throat but also packed with vitamins and collagen. Perfect for a cozy afternoon or after a meal, it’s a timeless classic that’s easy to customize!