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Qiu Li Gao (Chinese: 秋梨膏; pinyin: qiū lí gāo) or Autumn Pear Syrup or Sydney Paste is a pear syrup or paste used as a traditional medicine in East Asia, in particular in Chinese food therapy. [1]
In Barbagia, Logudoro and Anglona saba (or sapa) is obtained from must, in Oristano instead saba of prickly pear is mostly used. Apulia. Saba, called "vincotto", can also be obtained from figs which, gathered withered directly from the tree and mixed to ripe ones, are blanched until the liquid is amber. The whole is put in large cloths with a ...
The pears are boiled and then pressed to obtain juice. The liquid is then heated for six to seven hours. The liquid is then heated for six to seven hours. The end product is sweet, opaque, creamy, dark brown and is consumed as a spread on bread or as a main ingredient for Luzerner Lebkuchen , a type of gingerbread .
To pack pears in syrup, first prepare a syrup of sugar and water in a saucepan and heat until the sugar dissolves (use two to four cups sugar for every four cups water).
Cook for 10 to 12 minutes over a medium-high heat until very well browned, then turn and cook on the other side for 2 to 3 minutes. ... 1 small apple or pear, cored, and cut into matchsticks. 1 ...
Sirop de Liège (French for Liège syrup, Luikse siroop in Flemish) is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed. Cored fruit is cooked slowly until it falls apart, releasing the pectin from the skin.
To make the caramelized pears, heat the oil in a large sauté pan over high heat. Add the pears and sauté for 5 minutes. Decrease the heat to medium and stir in the maple syrup, cinnamon, vinegar ...
Pear-syrup candy, also known as lígāotáng or líqīnggāo (梨清膏), is a traditional medicine and confection from eastern area of the Jiangnan region of China, where it was traditionally used to relieve coughing, reduce sputum, and stimulate appetite.