Braised Hawthorn with Osmanthus
A Shandong-style sweet dish: hawthorn fruit is pitted and peeled, then slowly braised over low heat with sugar and osmanthus, producing a rich red color and a balanced sweet-and-sour flavor.
Ingredients
Hawthorn berries (washed, cored, parboiled until half-cooked, then peeled)
400 g
White sugar
20 g
Osmanthus sauce
15 g
Water (for parboiling the hawthorn and cooking the syrup)
to taste
Instructions
1
Prepare the Hawthorn
Wash the hawthorn berries, then core them using a 0.5 cm diameter iron tube. Place them in a pot with water and parboil over low heat until half-cooked, then remove and peel.
2
Braise
Add water and white sugar to a soup pot and bring to a boil over medium heat. Once the sugar has dissolved, skim off any foam, add the hawthorn berries, reduce to low heat, and simmer until the syrup thickens. Stir in the osmanthus sauce gently until evenly combined, transfer to a serving plate, and serve.
