Quick & Easy Chinese (42 page)
Read Quick & Easy Chinese Online
Authors: Nancie McDermott
Pears poached in this spiced syrup make a lovely, easy dessert. They can be made ahead of time and chilled for up to two days before serving. Make sure to choose pears that are barely ripe, firm, and unblemished. If too ripe, the pears will be mushy when poached. The poaching liquid is reduced to make a golden-spiced sauce to serve with the pears. Allow 15 minutes to reduce the sauce.
1½ cups sugar
3 cups water
1 (3-inch) piece of fresh ginger, peeled and cut into ½-inch slices
4 or 5 cloves
5 black peppercorns
1 cinnamon stick
2 or 3 star anise or ½ teaspoon five-spice powder (see page 14)
2-inch strip fresh lemon zest
½ cup dry sherry (optional)
4 firm, barely ripe pears
Caramel Ginger Sauce
(optional; page 177)
SERVES
4
Combine the sugar and water in a deep saucepan large enough to hold the pear halves in a single layer, and bring to a boil over high heat to completely dissolve the sugar. Add the ginger slices, cloves, peppercorns, cinnamon stick, star anise, and lemon zest. Reduce the heat to a simmer and cook for 10 minutes.
While the poaching liquid is simmering, peel the pears, leaving the stems intact. Halve lengthwise and use a teaspoon or a melon baller to scoop out the central core and interior stem.
Add the sherry and the pear halves to the poaching liquid and simmer until tender but not mushy when pierced with a sharp knife, 20 to 25 minutes (the length of poaching time depends on the ripeness of the fruit).
Remove from the heat and allow the pears to cool to room temperature in the liquid. Cover and refrigerate for up to 2 days.
To serve, drain the pears and place on dessert plates. Strain the poaching syrup into a large saucepan and bring to a boil over high heat. Cook until the poaching liquid is reduced by half and thickens to the consistency of maple syrup, about 10 minutes. Serve the pears drizzled with the spiced syrup, or with Caramel Ginger Sauce, if using.
This simple recipe transforms tasty walnuts into crispy, sweet-tinged treats that work wonderfully as snacks or as celestial additions to stir-fried dishes. Make a lot so that you have some for nibbling, some for cooking, and some for sharing. Because you will need to move quickly with boiling water and hot sugar as you make this dish, I’ve given detailed directions for setting out necessary equipment before you begin cooking.
¾ cup sugar
3 cups walnut halves
4 cups vegetable oil for frying
2 teaspoons salt
MAKES ABOUT
3
CUPS
NOTE
Remove the walnuts from the hot oil before they are exactly the color you want because they continue cooking for a short time once they are out of the oil. Keep a few raw walnuts handy on a small plate, to help you judge how much they have colored. Things happen fast here: better to take them out early than to let them burn; they will still be delicious
.
In a medium saucepan over high heat, bring 6 cups of water to a rolling boil. Meanwhile, place a colander or a large strainer in the sink for draining the walnuts. Pour the sugar into a large mixing bowl and set out a large wooden spoon or a rubber spatula with which to stir the nuts. Set out a large baking sheet, for spreading out the nuts before and after frying.
When the water comes to a rolling boil, add the walnuts and stir well. When they return to a boil, let them cook for 1 minute, and then drain them into the colander in the sink.
Quickly transfer the walnuts to the mixing bowl, and toss and stir quickly in order to coat them evenly with the sugar. Keep stirring until they have cooled off somewhat and ceased to absorb any more sugar. Turn the sugared walnuts out onto the baking sheet, and scatter them into a single layer of nuts.
To fry the sugared nuts, heat the oil in a wok or large, deep skillet over medium heat until hot, about 350°F. Have a slotted spoon or a large spoon and a strainer handy, so that you can scoop out the nuts when they are nearly done.
When a small piece of walnut sizzles at once, add half the sugared walnuts to the oil. Stir gently to separate them as the oil bubbles up and they begin to brown. Watch carefully, and scoop them out as soon as their color approaches a handsome golden brown.
Transfer the walnuts carefully to the baking sheet and quickly spread them out in a single layer to cool completely. Repeat with the remaining sugared walnuts. When all the walnuts are cooked and cooled, sprinkle them with the salt and toss well.
Transfer to an airtight container, and store at room temperature for up to 1 week.