Autumn Pear Paste
1.
I used 10 Sydney pears and rubbed them into shreds with the juice directly into the pot. The ginger, shredded and red dates, were removed and finely chopped.
2.
Stir well and boil on high heat, then turn to low heat and cook for 45 minutes.
3.
Turn off the heat and let it dry until it's not hot. Filter the thin soup with gauze and it's very sweet.
4.
Then grind the chuanbei into powder, put the chuanbei powder and half a piece of yellow rock sugar in the soup, bring to a boil on high heat and turn to low heat. Cover the lid.
5.
This was done in an hour, and then the lid was opened and stirred continuously to prevent scorching.
6.
Keep stirring for more than half an hour and it will gradually thicken like this paste. You can turn off the heat and let it cool.
7.
I tasted it and thought it was quite sweet and stopped putting honey (some people like to put some honey in this step), and sealed it in a clean, water-free glass bottle.
Tips:
The bottle must not have water or oil. It can be stored in the refrigerator for a long time. When eating, use a clean, water-free spoon to dig a spoonful and mix it with water.
