Slow-Simmered Hawthorn
A Shandong-style dessert made by simmering seeded hawthorn with sugar, then coating it in an osmanthus sauce. The fruit turns a glossy, vibrant red with a balanced sweet-and-sour flavor.
Ingredients
Hawthorn (cored, stemmed, washed)
500 g
White sugar (for simmering)
350 g
Osmanthus sauce (added after simmering for fragrance)
15 g
Instructions
1
Prepare the hawthorn
Core the hawthorn, remove the stems, wash thoroughly, and place in a pot. Add enough cold water to just cover the hawthorn.
2
First cook
Bring to a simmer over medium heat and cook until the hawthorn is about half done, then stir in the white sugar.
3
Reduce over low heat
Reduce the heat to low and simmer until the liquid becomes thick and syrupy, then add the osmanthus sauce and gently swirl the pot so the syrup coats the hawthorn evenly.
4
Serve
Transfer to a serving plate and serve.
