Preparing this dessert is already satisfying.

With its package only half-opened, the flowery fragrance from the dried osmanthus already masked me in seconds. The smell didn’t cease to waft up in my tiny kitchen after the flowers were thrown into the boiling water, also despite that the amount was only two tea spoons.

Pairing dried osmanthus and ginger was accidental, however, it was a pleasant accident when I happened to cook them with sticky rice dumplings and made them into a flavorful dessert. Ever since, I have been hooked.

Pear is a cooling food and ginger on the other hand is a heaty ingredient according to Chinese food therapy. Cooking them together therefore strikes a balance.

Amid such dry and cool weather, I know my body is loosing moist in and out. If moisturizer is a must, then we also have another good reason to eat this warming, nourishing dessert.

Peel, core, slice pears, about 1cm thick.

Spread out dried osmanthus into a thin layer and remove any impurities or debris.

Briefly rinse osmanthus in a fine sieve, drain dry.

Bring 2 cups of water in a saucepan to a boil. Over medium heat, dissolve rock sugar in boiling water.

Add in osmanthus, grated ginger, and pear slices, having them all covered in the liquid.

Cover, turn to low heat, simmer for about 20 minutes. Serve the pears with the liquid both as a dessert and as a drink, preferably hot during winter.

You may not want to chew something like tea dust (the boiled osmanthus and grated ginger) in you mouth , so it is better to strain the ginger soup before serving.

Dried osmanthus is a versatile ingredient, for making desserts like the popular Chinese ‘Goji Berries Osmanthus Jelly (杞子桂花糕)’ and for flavoring different drinks or even dishes. But I think I need another post to elaborate this intriguing dried flower. Let me do it soonest…

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This content was originally published here.