Chilled bird’s nest in chinese pear and cinnamon syrup

“I like how the dessert is light and refreshing; as
compared to the rich cakes I usually make.”
—Leslie Peacock, avid baker

Serves 6 Prep time 3 hours
Cook time 1 hour

2.4 litres of water
300g rock sugar
10g cinnamon sticks
2 lemon slices
6 Chinese pears, peeled
2 bottles bird’s nest

garnish
wolfberries

• Boil water with rock sugar, cinnamon sticks and lemon slices for the syrup. Then lower the heat and add peeled Chinese pears to the syrup. Continue to simmer for another hour.
• Remove pears and allow them to cool down. Once they have cooled, slice the bottoms at an angle or cut them into half, scoop out the core and discard. Transfer pears to a shallow bowl.
• Drain the bird’s nest solution from the bottle and pour onto the pears.
• Place the plates of pears in the refrigerator and let it chill for at least 2 hours or until they are ready to be served.
• Garnish with wolfberries before serving.

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