Three Fruits in Syrup
Ingredients
9 oz (250 g) haws (hawthorn
fruits, or use fresh crab apples)
9 oz (250 g) fresh chestnuts (or use canned
peeled whole chestnuts)
9 oz (250 g) canned ginkgo nuts
2 1/2 tbsp sesame oil
2 tbsp (25 g) sugar
2 tbsp honey
1 tsp osmanthus flower syrup (optional)
Directions
- Wash the haws and simmer in water until
partially cooked. Drain, then core, peel,
and wash the haws. If using fresh chestnuts,
wash them and cut a cross through their
pointed ends and a third of the way down
the nuts. Plunge into boiling water for
1 minutes, remove, drain, and shell. Then
let them soak in warm water for about
30 minutes and remove the inner peels.
- Put the chestnuts in a heat-proof bowl.
Cover with water and steam for 20 minutes,
or until soft.
- Pour 1 1/4 tbsp of the sesame oil into
a wok and heat. Add the sugar and cook,
stirring constantly, until the syrup turns
light brown. Slowly add 9 oz (250 ml)
water, the honey, haws, chestnuts, and
ginkgo nuts. Bring to a boil, then turn
the heat to low and simmer until the syrup
thickens. Stir in the osmanthus flower
syrup and the remaining 1 1/4 tbsp sesame
oil, and serve.
