The first kind, baked pear with rock sugar. 1 pear and10g rock sugar. 1. Wash Sydney, cut 4 cores, and then stick them together with a toothpick. 2, oven 200 degrees, baking 1 hour, take out toothpicks and put in rock sugar. 3. Put the peeled side on it again, cover it with plastic wrap and let it stand for 2 hours. 4. After the water comes out, cover with tin foil, bake at 200 degrees for about 1 hour, peel and coat with syrup.

Second, red drunk pears. 3 pears, half a bottle of red wine, 1 rock sugar. 1. Peel the pears, slice two pears and take out the stone. 2. Put the cut pears and the remaining pears into the pot. 3. Pour in red wine, the water level is lower than the pear slices, add appropriate amount of rock sugar, boil and fire, and then change the medium heat to 10 minutes. 4. After cooling, pour it into a glass container, refrigerate it overnight and eat it the next day.

Third, stir-fry corn with fragrant pears. Sweet corn 1 stick, fragrant pear 1, medlar 1 small hand, appropriate amount of salad oil, a little salt, 30ml of water and two onions. 1, corn kernels are cut into sweet corn, peeled and chopped. 2, hot oil pan, add corn kernels, fry 1 min, add a little salt, add 30 ml of water.

4. Stewed Sydney with almond. 2 Sydney, 8 longan, 2 spoonfuls of almond, proper amount of sugar and 20 medlar. 1. After preparing the materials, peel the Sydney and clean the core. 2. Wash almonds, medlar, longan and pears and put them in a stew. 3. Add longan, almond, medlar and rock sugar. 4. When stewing meat, pour 400 ml of water, and each dish is 8 minutes full to prevent excess water from flowing out when stewing meat. 5. Add a small amount of water to the pot and cover it. Turn on the power and stew for 4 hours.