2 tablespoons Chinese Southern almonds 1 tablespoon dried sweet osmanthus or chrysanthemumSeal the Asian pears in a zipper-lock bag, then place in freezer until frozen solid, at least 3 hours. Remove pears from freezer and allow to thaw completely at room temperature, about 3 hours. Repeat this process until the pears' skins have darkened and pears feel tender within their skins, at least 2 more times although more rounds may be required for larger fruits.
The syrup can be made up to 1 week in advance and refrigerated in an airtight container until ready to use.
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