Candied Hollow Dates
A Shandong-style dessert of seedless jujubes fried until golden, then enrobed in spun sugar threads and drizzled with osmanthus syrup. Crisp, honeyed, and glossy.
Ingredients
Hollow dates (washed in warm water, then drained)
200 g
White sugar (for caramelizing the sugar threads)
100 g
Osmanthus paste (sprinkled over the finished dish for aroma)
10 g
Peanut oil (for deep frying at about 60% heat, approximately 150°C)
500 g
Water (for caramelizing the sugar)
to taste
Instructions
1
Prepare the dates
Wash the hollow dates in warm water and drain them well.
2
Deep-fry the dates
Pour the peanut oil into a wok and heat to about 60% hot (approximately 150°C). Add the dates and fry until golden yellow, then lift out and drain off the excess oil.
3
Make the caramel
Add the water and white sugar to the wok. Cook over medium heat, stirring, until the syrup turns golden yellow and begins to foam, then add the fried dates.
4
Coat and finish
Remove the wok from the heat, toss the dates until evenly coated in the syrup, sprinkle with the osmanthus paste, and serve immediately.
