Honey Three Fruits
A classic Shandong-style dessert of hawthorn, chestnuts, and ginkgo nuts braised with sugar and honey, then glazed until glossy red. The flavor is sweet and sour with a gentle astringency.
Ingredients
hawthorn (washed and pitted)
250 g
chestnuts (washed and scored, boiled until 70% done, peeled of skin and membrane)
250 g
ginkgo nuts (blanched in boiling water)
250 g
green plums (chopped, sprinkled in after braising)
25 g
osmanthus sauce (sprinkled in after braising for aroma)
15 g
white sugar (for caramelizing and braising)
150 g
honey (for caramelizing and braising)
50 g
peanut oil (for cooking)
50 g
Instructions
1
Prepare the chestnuts and ginkgo nuts
Wash and score the chestnuts, boil them in water until they are about 70% cooked, then peel away the skin and membrane. Blanch them together with the ginkgo nuts in boiling water.
2
Prepare the hawthorn
Wash the hawthorn and remove the cores.
3
Caramelize the sugar
Add the peanut oil, white sugar, honey, and water to a wok, and cook over medium heat until the mixture turns red.
4
Braise the fruits
Add the hawthorn, chestnuts, and ginkgo nuts, and braise until the sauce becomes rich and concentrated.
5
Add the aromatics
Sprinkle in the chopped green plums and osmanthus sauce, and stir-fry until evenly coated.
6
Plate and serve
Transfer to a serving plate and serve immediately.
