Morphy Richards Great Food Ideas

Serves:

6

Prep time:

15 mins

Cooking time:

1.5 hrs

Recipe by: Prisilla Ho

Ingredients

- 1 kg pears (Buerre Boche is recommended)
- 2 cups dried white fungus
- 1/4 cup raw almonds
- 1/4 dried red dates
- 1/4 pearl barley
- 75g rock sugar
- 1.5 litres water

Method

1. Rinse white fungus to clean. Soak in bowl of water for one hour. Drain and set aside.
2. Rinse dates and almonds to clean. Set aside.
3. Core pears and cut into decent sized wedges (3cm wide). Peel if you prefer.
4. Put all the ingredients into a slow cooker. Set to high to bring water to boil. 5. Once boiling set to low and simmer for 1 - 1.5 hours. Check after the first hour. If the pears are soft all the way through, it is ready.
6. Let the pears cool in the pot for one hour.
7. Can be served warm or chilled. If serving chilled, cool completely in the refrigerate for a few hours (this option is very refreshing).

Special tips & hints

- You can buy the fungus, dates and rock sugar from any Asian specialty shop.
- Beurre Bosc pears are recommended to use.