Portion Ratio is as follows
1 Chinese Duck Pear (Pyrus bretschneideri ), 鸭梨
3 red dates, seeds removed
Rock sugar to taste (15-20gm per portion)
1/3 tsp dried osmanthus flowers
1. Prepare a large pot or a wok. Put in a wide steaming rack, preferable not too high up. Fill with water 1 inch above the rack. Bring to a rapid boil.
2. Meanwhile, prepare a kettle of boiling water.
3. Peel and core pears from the base. Retain stems. Or just peel, core and slice thickly. Do whichever way you want.
4. Put one pear into one individual double boiler vessel or just use a ceramic drinking mug.
5. Put in 3 red dates into each vessel and put in 15-20gm of rock sugar. (the blue vessel I used 14gm, the white I used 16 and the black I used 20gm, because they were all in different sizes, and all tasted just right after steaming)
6. Put in 1/3 tsp osmanthus flowers into each vessel.
7. Turn the heat off the pot/wok. Carefully place filled vessels onto rack. Pour boiling water over pears until almost full. Make sure the water in pot in halfway up the vessel’s side. Make sure the pot’s water is not too high for the shortest vessel.
8. Double boil (lid on the pot) over rapidly boiling water for 30 minutes and later, low heat for another 30 minutes.
9. Serve chilled or warm.
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