Double-boiled Pear and Almond Dessert Soup

YES IT'S OVER

My friend's mantra for getting through his dissertation were the two 'C's- chocolate and cigarettes. Since I don't smoke, he recommended I eat more chocolate. Maybe it's one cube of chocolate, or one late night too many, but I'm having a bit of a cough and a sore throat now. Rather than turning to the local GP, I've self-administered myself rather tasty prescriptions of lemon-honey water and pear-and-almond soup.

Growing up in asia means food has always been the first form of medicine I turn to. Back in summer, I drink barley water like it's going out of fashion (to be honest, it already is old-fashioned) but in autumn, the howling winds and crisp dry air means that the focus is on getting foods that moisten, and the ingredients in this traditional concoction all have moistening, yin qualities, and in addition, specifically target the lungs and the skin. Funnily, this concotion takes the form of dessert, or tong sui as we generally call these sweet soups. The Chinese approach to desserts is far-removed from the English or American concept of an indulgently sweet/fatty treat; it's a rather guilt-free way to satisfy your sweet tooth, or if you like to go one step further in the mental assurance thing, it's a health supplement/ medicine that actually tastes good.

The sort of 'almonds' used here are not like the 'western' almonds that we are more familiar with. I think they come from apricot kernels, or at least the kernels of a fruit similar to the apricot, and are smaller and flatter. There are also two types, one called the 'south' (sweet) almonds and the other, the 'north' (bitter) almonds, which is medicinal when prepared properly, but poison when not cooked. I'm not joking, you can DIE. You can easily find these almonds, and the white fungus (optional) in most Asian stores, but if not, I think normal blanched almonds might make a suitable, though less ideal stand-in. I used some Chegworth conference pears from the farmer's market, which is already a kind of stand-in for the traditionalAsian pears; no less delicious/ therapeutic though. Double-boiling is a method that locks in all the liquid (and hence nutrients and flavour) and keeps the delicate ingredients from disintegrating into mush especially if you like a longer slow-cooking process, but if you can't be faffed, a gentle simmer in your everyday pot will do. Don't let the almond, pear or pot be an excuse.



PEAR AND ALMOND DESSERT SOUP
serves 2
Ingredients
1 large ripe conference pear
2 tbsp south almonds
1 tbsp north almonds
1 dried white fungus (soft, not the crunchy variety)
1-2 tbsp rock sugar or raw honey (or to taste)
water

Method
1. Soak the almonds and white fungus in water for at least a couple of hours, then drain. The white fungus will plump up and become soft and translucent and kind of dirty as all the gritty bits get loosened, so rinse well and break into florets.
2. Peel, core and halve the pear.
3. Place the pear, along with the almonds, fungus, sugar, and just enough water to cover, into a little ceramic pot or deep bowl that has a tight fitting lid. Place the little pot into a larger pot (I use a ceramic slow-cooker) filled with enough water for the 2-3 hours of boiling.
OR (If you can't be faffed) 
Place almonds, fungus, sugar and enough water to cover in a pot and simmer for about half an hour till the fungus is soft but still retains a bit of bite, then add the pears and simmer until it's just fully poached through, translucent but not mushy.
4. Adjust the sweetness level if needed. The soup is quite refreshing when cool, but better warm I believe.

The soup is lightly sweet, with the honeyed fragrance of poached pears and the delicate flavour of almonds. I did say the white fungus is optional, but I like seeing its lovely blossoms strewn across the soup, and feeling its jelly-like texture as it slides down my throat. It may not look as exciting and fashionable as red wine-poached pears, but I love that it looks all pale and pure and zen. I feel better already just looking at it, and I definitely am better after having a bowl of two of this sweet medicine. Who needs cough syrup when you've got dessert eh?

Other Asian dessert therapies:
Old-fashioned Barley Water, with a few variations
Black Sticky Rice Porridge (Pulut Hitam), with red adzuki beans and coconut cream