Honey Glazed Pear Balls
Golden pear balls coated in a glossy honey syrup, crispy on the outside and tender inside, sweet but not cloying. This classic Chinese dessert pairs the clean sweetness of pears with aromatic honey, featuring a delicate technique that yields impressive results—perfect for entertaining or a special treat.
Ingredients
11 items- Asian pear or snow pear 2 (about 400g)
- Egg 1
- All-purpose flour 2 tbsp (approx. 30g)
- Cornstarch 1 tbsp (approx. 15g)
- Baking powder 1/2 tsp (about 2g)
- Water 2-3 tbsp
- Honey 3 tbsp (60ml)
- White sugar 1 tbsp (15g)
- Cooking oil about 2 cups (500ml)
- White sesame seeds 1 tsp (5g)
- Lemon juice few drops (optional)
Nutrition
Steps （6 steps）
Peel the pears and use a melon baller to scoop out uniform balls about 2 cm in diameter. If you don't have a melon baller, cut the pear into 1.5 cm cubes and round off the edges. Immediately soak the pear balls in lightly salted water for 5 minutes to prevent browning. Drain and pat dry with paper towels.
In a large bowl, crack the egg and add flour, cornstarch, and baking powder. Whisk in the same direction while gradually adding 2–3 tablespoons of water until you have a smooth batter with no lumps. The batter should be thick enough to coat the pear balls without dripping off excessively. Let the batter rest for 5 minutes to activate the baking powder.
Pour oil into a deep pot or wok to a depth of about 5 cm (2 inches). Heat over medium heat until the oil reaches 160°C (320°F), or until a chopstick inserted in the oil gives off a steady stream of fine bubbles. Maintain this temperature; if the oil is too hot, the exterior will burn before the interior is cooked.
One by one, dip the pear balls into the batter, turning to coat evenly. Gently drop them into the hot oil in batches of 6–8 to avoid crowding. Fry over medium heat for about 3 minutes, stirring occasionally, until light golden and cooked through. Remove with a slotted spoon and drain on paper towels. Once all batches are done, increase oil temperature to 180°C (350°F) and return all pear balls for a second fry of 1 minute until deep golden and very crispy. Drain again.
In a separate small saucepan, combine honey, sugar, and 2 tablespoons of water. Heat over low flame, stirring constantly, until the sugar dissolves and the syrup comes to a gentle boil. Cook for about 2 minutes until the mixture thickens slightly. To test, drop a little syrup into a bowl of cold water; if it forms a soft, pliable ball, it's ready. Add a few drops of lemon juice if desired to prevent crystallization and brighten flavor.
Immediately add the fried pear balls to the syrup pan, tossing quickly over low heat for 10–15 seconds until each ball is well coated. Remove from heat, sprinkle with toasted sesame seeds, and toss to mix. Serve at once while still hot and crispy, as the texture will soften upon standing.
Tips
1. Soak pear balls in salted water promptly to prevent discoloration and subtly enhance flavor. 2. Adding baking powder to the batter and letting it rest creates a lighter, airier crust. 3. The double‑fry technique is essential: first fry cooks through, second fry makes the coating extra crispy. 4. Use low heat when simmering the honey syrup to prevent bitterness from burnt honey; test with cold water for the perfect consistency. 5. Coat and serve immediately for maximum crispness.
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