Jujube Pear and Ginger Paste (6 portions)

Wash jujubes thoroughly, including wrinkles. Peel, core and dice the pear; thinly slice ginger.

Combine jujubes, pear, ginger and 850 mL water. Bring to a boil, then simmer partly covered for 70–80 minutes. Add a little water if needed.

Remove ginger; press fruit through a fine sieve with cooking liquid. Discard all pits and tough skins and check again for pits.

Return the strained liquid and purée to a pan. Stir on low heat for 20–25 minutes until thick. Add honey after turning off the heat if desired.

Portion into clean containers and refrigerate promptly. Stir 1–2 tbsp into warm water when serving.