Chinese Glazed Fruit Recipes

BALSAMIC GLAZED FRUITS

Steps:

• Preheat the oven to 250 degrees F.
• Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.
• Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
• Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.
• Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.
• Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.
• Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.

GLAZED FRUIT MEDLEY

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

FRESH FRUIT GLAZE

Steps:

• Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
• Stir in sugar and crushed fruit or rind.
• Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
• Stir in flavoring.
• Cool.
• Serve.

CHINESE-STYLE GLAZED PORK BELLY RECIPE BY TASTY

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!

CHINESE GLAZED FRUIT

Steps:

• Batter; Beat the water, flour, cornstarch and baking powder and salt with a hand beater until smooth.
• Heat oil to 360 degrees about 1 1/2 inches deep.
• Stir the apples into batter.
• One at a time with a slotted spoon letting excess batter drip back into bowl, coat each section of apple.
• Deep fry in the hot oil about 5 pieces at a time, until golden brown.
• Turning as needed.
• Drain on paper towels.
• Repeat now doing the bananas, in the same way.
• Mix the sugar and water in a saucepot and the corn syrup, and without stirring over high heat bring to a temperature of 300 degrees on the candy thermometer.
• If testing a drop into very cold water will seperate into threads that are hard and brittle.
• Mixture will be amber to a golden brown.
• Decrease the heat to very low, and stir in the sesame seeds.
• Well grease with oil a flat baking sheet.
• Stir one piece of fritter into the syrup evenly coating.
• Place on the platter or baking sheet.
• When all done plunge each piece one at a time into ice cold water, this will harden the coating.

CITRUS GLAZE

Steps:

• Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
• Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

CHINESE GLAZED CHICKEN

Steps:

• Turn broiler on and cover broiler pan with aluminum foil.
• Wash and dry chicken. Cut each breast into quarters. Put chicken in the broiler pan.
• Combine onion, ginger, soy sauce, sherry, honey and garlic in oil. Spoon some over chicken and put under broiler 2 or 3 inches from source of heat. Broil until chicken begins to brown, about 7 minutes. Turn and spoon remaining glaze over chicken and continue broiling until chicken is done, 10 to 12 minutes total.
• Chop cilantro. Serve chicken with its pan juices, sprinkling cilantro over the top.

PEKING DUST: GLAZED FRUIT

Steps:

• 1. Shell and blanch almonds. Peel oranges and separate into segments. Rub a serving platter generously with peanut oil. 2. Combine sugar, water and light corn syrup in a saucepan and bring to a boil, stirring, over medium heat. 3. Dip nuts and fruit, one piece at a time, into the syrup to coat. Place on the oiled serving platter to cool and harden. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

FRUITY HAM GLAZE

Steps:

• Puree in a blender: apricot preserves, fruit cocktail and Dijon mustard. Pour into a saucepan and add nutmeg. Heat over medium heat until bubbly.

GLAZED FRUIT

Steps:

• Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
• Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
• Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.