Imported from the web
Freshly Blended Asian Pear and Almond Drink
Seasonal Asian pears and toasted, soaked southern almonds are blended into a smooth almond mixture, filtered twice, and boiled. The finished drink is naturally sweet with a rich almond aroma, then seasoned with yellow rock sugar and osmanthus. Its texture is similar to bird’s nest porridge.
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Ingredients
- 2 Asian pears (Peel, core, and cut into small pieces)
- 70 g Southern almonds (Toast over low heat for about 1 minute, then soak for 3 hours)
- 500 ml Mineral water (For the first blending; the original recipe specifies one jin)
- 500 ml Mineral water (After filtering the first batch, add to the almond pulp for the second blending; the original recipe specifies another jin)
- Yellow rock sugar (Add according to personal taste)
- Snow swallow (Optional; add if available)
- Osmanthus flowers (Sprinkle on top at the end)
Steps
- 1
Place the southern almonds in a pan and toast over low heat for about 1 minute, just until fragrant. Do not burn them.
- 2
Soak the toasted southern almonds in clean water for 3 hours. The video uses almonds that were soaked in advance.
- 3
Peel and core the Asian pears, then cut them into small pieces.
- 4
Place the soaked southern almonds and the two chopped Asian pears in a high-speed blender.
- 5
Add 500 ml mineral water and use the blender’s “Fruit and Vegetable” setting to blend into a liquid. Do not use the “Soy Milk” setting.
- 6
Strain the blended mixture through a cheesecloth bag, squeezing firmly to extract as much liquid as possible.
- 7
Return the filtered almond-pear pulp to the blender, add the other 500 ml mineral water, and use the “Fruit and Vegetable” setting again.
- 8
Strain again through a cheesecloth bag and squeeze firmly to extract the second batch of almond juice. The remaining pulp can be used to feed chickens, nourish plants, or make cookies.
- 9
Pour the filtered almond-pear juice into a pot and add yellow rock sugar to taste. If using snow swallow, add it at this time as well.
- 10
Cover the pot and bring to a boil.
- 11
Once boiling, immediately reduce the heat to low and continue cooking for 5 minutes.
- 12
Turn off the heat, sprinkle with osmanthus flowers, and serve.
Notes
The original recipe does not specify the amount of snow swallow, the exact timing of adding it, or the soaking method, so it is retained only as an optional ingredient. The blender program must be set to “Fruit and Vegetable,” not “Soy Milk.”
Nutrition per serving
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