Desserts
Honeyed Jujubes (蜜枣 (Mì Zǎo))
sjfegan
Ingredients
- 300 g (2 cups) dried jujubes (Chinese red dates)
- 170g (1/2 cup) Honey
- 240ml (1 cup) Water
Method
- Combine the jujubes, honey and water in a saucepan.
- Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the jujubes are plump and tender and the liquid has thickened into a light syrup.
- Let cool slightly before serving, or chill for later enjoyment.
Introduction: Dried jujubes (Chinese red dates) simmered gently in honey, a simple, treasured sweet enjoyed in ancient China.
Cultural Background: Jujubes held both culinary and medicinal significance in ancient China, believed to nourish the blood and calm the spirit, and preparing them with honey created a treasured sweet treat for those with access to this valued ingredient.
Tips: Simmer gently rather than boiling hard, as this allows the jujubes to plump up evenly without breaking apart. Adjust the honey quantity to taste for a more or less sweet finish.
Variations: Add a few slices of fresh ginger for a warming touch. Serve alongside tea as a light dessert.
Storage: Store in a sealed container in the refrigerator for up to 2 weeks.
Reheating: Serve warm by gently reheating, or enjoy cold.
Nutrition: Per serving (approx.): 220 kcal, 2 g protein, 0 g fat, 56 g carbohydrate.
FAQs:
Q: What are jujubes?
A: Also known as Chinese red dates, a fruit with a long history of both culinary and medicinal use in China, believed to have nourishing properties.
Q: Was honey commonly used in ancient China?
A: Yes, though it was a valued and sometimes costly sweetener, used for special dishes and by those with greater means.
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