Autumn pear cream, also called Sydney cream, is a traditional medicinal diet. When making autumn pear cream, the ratio of water to sugar is about 3: 1, and it usually takes about 60 minutes to stew, otherwise the produced autumn pear cream will not form a paste.
Autumn pear cream was once a special medicine for the court, and it was not spread among the people until it was handed down from the court by imperial doctors in the Qing Dynasty. Later, autumn pears in the suburbs of Beijing have been prepared and sold in Beijing, so they have become traditional specialties in Beijing. In addition, after the production of autumn pear cream, it needs to be put into a bottle sterilized with hot water, stored in the refrigerator, and can be brewed with warm water when drinking.