Since I got my hands on that jar of Osmanthus flowers, I’ve used them on my Osmanthus Flower Jelly with Wolfberries and Osmanthus Water chestnut Cake (stay tuned for this Friday’s post!).
As the weather here (Singapore) has been climbing steadily to 34°C almost every day, I figured there is no better time than now to make these cooling, sweet Poached Pears with Osmanthus and Red Dates to combat that heaty body of mine.
2 China fragrant pears – peeled and cored
2 tsp osmanthus flowers
5 – 6 pieces dried red dates – pitted
6 small pieces rock sugar
2 cups water
Place the osmanthus flowers in a stock bag. If you do not have the stock bag, you could drain the liquid towards the end.
Place all the ingredients into a pot and bring to boil. Simmer for 45 – 60 mins under low heat, until the pears are soft. Alternatively, you could use a slow cooker (like I did) and let it work its magic. I left mine cooking for 3 hours.
Serve warm or at room temperature.