Pear syrup recipe
• Three large Chinese pears, peeled (about 1 kg)
• 100 g dried jujubes or Chinese red dates
• 200 ml organic honey
Seed the Chinese jujubes. The most effective way is to cut slightly off-center to expose the sharp seed and then ease it out. This is an important step as the seed is believed to be too “heat inducing”. If you are looking for shortcuts, use the larger Xinjiang jujubes but the traditional prescription calls for the tiny fruits, which are called “chicken heart jujubes” for their size.
Grate the peeled pears directly into the pot, add the seeded Chinese jujubes and a liter of water and bring to a boil. Grated pears oxidize easily so it’s best to leave the grating until you’ve finished work on the jujubes.
Boil until water has reduced by a third and then remove from heat. Cool and strain to remove the fruit pulp and jujube skins, squeezing with a ladle to extract every drop of juice.
Strain the syrup once more through fine muslin.
Return the juice to the pot and continue to boil until it turns dark and syrupy. If you have no patience standing over a hot stove, place the juices in a slow cooker and cook on medium heat until thick. You must check constantly to make sure it does not burn.
Finally, stir the honey into the cooled syrup and place into sterilized jars. Refrigerate. Serve by diluting a tablespoon of syrup in a teacup of hot water.
You can easily sterilize glass jars and caps by placing them in a steamer over boiling water for 15 minutes. Cool and dry completely with clean paper towels.