Cherry Peking Dust Recipe
Awesome!!!! This recipe of Peking Dust is just out of this world. Peking Dust gets its taste from Nuts. The Chinese Peking Dust has a way of addicting you to it on the first bite. I hope that this Peking Dust recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
2 pounds chestnuts
Water to cover
Milk to cover
1 teaspoon vanilla extract
1/8 pound butter
1/4 cup sugar
2 tablespoons brandy
1/4 cup maraschino cherries
1 egg white
1/8 teaspoon cream of tartar
Pinch of salt
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
1 cup powdered sugar
Directions
1. Shell chestnuts. Place in cold water and bring to a boil. Boil 3 minutes; then drain.
2. Add milk and vanilla extract to chestnuts and heat (but do not boil). Simmer, covered, until chestnuts are tender (20 to 30 minutes). Drain, discarding milk.
3. Mash chestnuts together with butter, sugar and brandy. (The mixture should have the consistency of mashed potatoes. If it doesn't, add some heavy cream.)
4. Meanwhile heat the oven to 275 degrees. Beat egg white with cream of tartar until stiff, but not dry.
5. Fold in salt, then sugar, then remaining vanilla extract. Transfer egg mixture to a pastry tube.
6. Line a baking sheet with foil. Squeeze egg mixture out of tube in the shape of a nest. Bake until golden (40 to 50 minutes). Remove from oven and let cool slightly. Then transfer to a serving platter.
7. Meanwhile transfer the chestnut mixture to the pastry tube. Then squeeze it out in thin threads over the baked egg nest to form a mound on top.
8. Whip heavy cream Then sweeten it with powdered sugar. Arrange as a topping over chestnut mound. Garnish with maraschino cherries and serve.
2. Add milk and vanilla extract to chestnuts and heat (but do not boil). Simmer, covered, until chestnuts are tender (20 to 30 minutes). Drain, discarding milk.
3. Mash chestnuts together with butter, sugar and brandy. (The mixture should have the consistency of mashed potatoes. If it doesn't, add some heavy cream.)
4. Meanwhile heat the oven to 275 degrees. Beat egg white with cream of tartar until stiff, but not dry.
5. Fold in salt, then sugar, then remaining vanilla extract. Transfer egg mixture to a pastry tube.
6. Line a baking sheet with foil. Squeeze egg mixture out of tube in the shape of a nest. Bake until golden (40 to 50 minutes). Remove from oven and let cool slightly. Then transfer to a serving platter.
7. Meanwhile transfer the chestnut mixture to the pastry tube. Then squeeze it out in thin threads over the baked egg nest to form a mound on top.
8. Whip heavy cream Then sweeten it with powdered sugar. Arrange as a topping over chestnut mound. Garnish with maraschino cherries and serve.
