Peking Dust Glazed Fruit Recipes

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BALSAMIC GLAZED FRUITS



Balsamic Glazed Fruits image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 6h10m

Yield Recipe courtesy Michael Chiarello

Number Of Ingredients 9

5 tablespoons freshly squeezed lemon juice
4 large pears, peeled, cored, and cut into 8 wedges
2 large apples, peeled, cored, and cut into 8 wedges
3 tablespoons unsalted butter
1 teaspoon finely chopped fresh rosemary leaves
2 bay leaves
1/3 cup balsamic vinegar
1/3 cup packed light brown sugar
Salt and freshly ground black pepper

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.

FRESH FRUIT GLAZE



Fresh Fruit Glaze image

Make and share this Fresh Fruit Glaze recipe from Food.com.

Provided by Barb in WNY

Categories     Fruit

Time 7m

Yield 1 cup glaze, 4 serving(s)

Number Of Ingredients 5

3/4 cup fruit juice (apple, orange,etc.)
1 tablespoon cornstarch
3 tablespoons sugar
1 1/2 tablespoons crushed fruit or 1 teaspoon fruit, rind
1/2 teaspoon fruit flavoring

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.

Nutrition Facts : Calories 44.2, Sodium 0.2, Carbohydrate 11.3, Sugar 9.4

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE



Peking Duck With Honey and Five-Spice Glaze image

Peking duck is one of the most famous and popular Chinese dishes. The traditional method is grand and laborious, requiring three days of intense preparation. This recipe simplifies that method for a home version that comes pretty close to the original. For that coveted crisp, golden skin, all the excess fat is trimmed, and the skin is separated from the meat. The duck is then air-dried overnight and roasted vertically to ensure even cooking, while rendering out the fat. The crunchiest skin comes from the duck's backside and legs, so carve them off first to maintain their crackly texture. A simple honey and five-spice glaze creates a beautiful mahogany lacquer on the finished duck.

Provided by Kay Chun

Categories     dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

3 tablespoons mild honey, such as clover, acacia or orange blossom
2 tablespoons low-sodium soy sauce
1 teaspoon turbinado or light brown sugar
1 teaspoon five-spice powder
1 (5- to 6-pound) Peking or Long Island duck
3 teaspoons kosher salt
1/2 teaspoon black pepper
1 (24-ounce) beer can or other aluminum can, emptied and filled halfway with water
1/2 cup hoisin sauce
1 teaspoon toasted sesame oil
8 homemade Chinese tortillas, or 8-inch store-bought flour tortillas, warmed
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
2 Kirby or Persian cucumbers, cut into 3-inch-long matchsticks

Steps:

  • Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan. Stir over low heat until sugar dissolves, about 3 minutes.
  • In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck area, then cut off tail. (This helps balance the duck vertically over the beer can.)
  • Using your fingers, carefully separate the skin from the breast meat through the bottom of the breasts and work your fingers upward to separate the skin from the meat (be careful not to tear skin). Next, separate the skin from the backbone through the neck and working your way down until you reach the legs. (Scissors are helpful, but be careful to avoid piercing the skin.) Transfer duck to a rack set in the sink.
  • Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck. Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all water from the cavity, then pat dry with paper towels.
  • In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt, the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking sheet.
  • Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry and leathery, 24 hours.
  • Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator, and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour 15 minutes more, adding more water to the pan if needed.
  • Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15 minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.
  • Carefully remove duck from the beer can and return to cutting board. Carve off the breasts and legs; thinly slice the breasts and shred dark meat.
  • Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl, whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.
  • To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.

GLAZED FRUIT BOWL



Glazed Fruit Bowl image

This quick-to-fix fruit salad combines summer favorites such as cantaloupe, honeydew and strawberries into a refreshing side dish. You can substitute other fruits if you like. -Christine Wilson, Sellersville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 25 servings.

Number Of Ingredients 9

2 cans (20 ounces each) unsweetened pineapple chunks
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
2-1/2 cups orange juice
1 small cantaloupe, cubed
3-1/2 cups cubed honeydew melon
2 cups fresh strawberries, halved
2 cups fresh blueberries
2 cups seedless grapes
2 medium firm bananas, sliced

Steps:

  • Drain pineapple, reserving 1 cup juice; set pineapple aside. (Discard remaining juice or save for another use.) In a large saucepan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from the heat; cool. , In a large bowl, combine the pineapple, melons, berries, grapes and bananas. Drizzle with pudding mixture. Refrigerate until serving.

Nutrition Facts : Calories 82 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

PEKING DUCK



Peking Duck image

I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.

Provided by Allison

Categories     World Cuisine Recipes     Asian     Chinese

Time 3h50m

Yield 4

Number Of Ingredients 15

1 (4 pound) whole duck, dressed
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
⅛ teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions
½ cup plum jam
1 ½ teaspoons sugar
1 ½ teaspoons distilled white vinegar
¼ cup finely chopped chutney

Steps:

  • Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
  • Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
  • Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
  • Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
  • Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.

Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g

GLAZED FRUIT MEDLEY



Glazed Fruit Medley image

The orange dressing on this salad complements the fresh fruit flavors beautifully. It's perfect for a spring or summer brunch. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 7

2 cups orange juice
1 cup sugar
2 tablespoons cornstarch
3 cups cubed honeydew melon
3 medium firm bananas, sliced
2 cups green grapes
2 cups halved fresh strawberries

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.

Nutrition Facts : Calories 188 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 1g protein.

PEKING DUCK



Peking Duck image

Provided by Food Network

Categories     main-dish

Time 9h50m

Yield 4 servings (about 24 pancakes)

Number Of Ingredients 15

One 5 to 6-pound whole duck
Sea salt
Freshly ground white pepper
6 tablespoons honey
4 tablespoons Chinese five-spice powder
2 tablespoons dark soy sauce
2 tablespoons brown sugar
1 tablespoon cornstarch
6 tablespoons hoisin sauce
6 tablespoons superfine sugar
2 tablespoons sesame oil
1 tablespoon dark soy sauce
1 package Chinese/Mandarin-style pancakes, to serve
3 scallions, sliced into long thin strips, for garnish
1 cucumber, cored and sliced into long thin strips, for garnish

Steps:

  • For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
  • In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
  • Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
  • For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.

PEKING DUST II



Peking Dust II image

Number Of Ingredients 15

2 pounds water chestnuts
water to cover
milk to cover
1 teaspoon vanilla extract
1/8 pound butter
1/4 cup sugar
2 tablespoons brandy
1 egg white
1/8 teaspoon cream of tartar
pinch salt
1/4 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
1 cup powdered sugar
1/4 cup maraschino cherry

Steps:

  • 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 (see HOW-TO, _Cream: To whip). Then sweeten it with powdered sugar. Arrange as a topping over chestnut mound. Garnish with maraschino cherries and serve. VARIATION: * For the brandy, substitute rum.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

GLAZED FRUIT



Glazed Fruit image

Categories     Fruit     Dinner     Buffet     Pastry     Boil

Yield 50 pieces

Number Of Ingredients 6

50 pieces small, ripe fruit, such as strawberries, grapes, or cherries
1 large grapefruit
1 1/2 cups sugar
1/2 cup water
1/8 teaspoon cream of tartar
10 drops freshly squeezed lemon juice

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.

GLAZED CANDIED FRUIT COOKIES



Glazed Candied Fruit Cookies image

Even if your family doesn't care for fruitcake, they'll love these festive cookies studded with candied fruit and pecans. A caramel glaze adds a delectable touch on top. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup confectioners' sugar
1/2 cup sugar
1 large egg
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup chopped candied pineapple
1/2 cup chopped pecans
1/3 cup red candied cherries, chopped
CARAMEL GLAZE:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2/3 cup confectioners' sugar
2 tablespoons 2% milk

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 34mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PEKING DUST



Peking Dust image

I am posting this for the Zaar World Tour II. I have not tried this recipe. The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert. This is compliments of http://chinesefood.about.com/od/desserts/r/pekingdust.htm

Provided by Creation In Hope

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 6

2 lbs fresh chestnuts
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups heavy cream
3 1/2 tablespoons caster sugar
3 drops vanilla extract (optional)

Steps:

  • Make a slit on the flat side of each chestnut.
  • Place in boiling water and simmer for 40-45 minutes.
  • Drain them and allow them to cool.
  • Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
  • Grind them into a fine powder.
  • Stir in salt and sugar.
  • Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.
  • To Serve:
  • Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.

Nutrition Facts : Calories 396.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 51, Sodium 161.7, Carbohydrate 62.9, Sugar 11.8, Protein 2.6

GLACEED FRUITS



Glaceed Fruits image

Categories     Fruit     Ginger     Dessert     Christmas     Vegetarian     Winter     Vegan     Candy Thermometer     Bon Appétit

Yield Makes 24 to 36

Number Of Ingredients 6

24 to 36 pieces assorted fresh and dried fruits (such as fresh cranberries, whole strawberries, orange segments with membranes intact, kumquats, dried apricot halves and small grape clusters)
24 to 36 wooden skewers
4 1/2 cups sugar
1 cup water
1/3 cup light corn syrup
4 thin rounds peeled fresh ginger

Steps:

  • Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
  • Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
  • Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

PEKING DUST: GLAZED FRUIT



Peking Dust: Glazed Fruit image

Number Of Ingredients 5

12 almonds
1 or 2 orange
1/2 cup sugar
1/4 cup water
1/3 cup light corn syrup

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.

Nutrition Facts : Nutritional Facts Serves

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PEKING-SPICED DUCK AND MANDARIN CRêPES - CANARDS DU LAC BROME
Brush the ducks again with a bit more of the glaze and cover with aluminum foil. Continue cooking for 3 hrs 30 minutes, brushing them with the glaze two more times. Remove the ducks from …
From canardsdulacbrome.com


RECIPE: ORIGINAL PEKING DUST RECIPE - RECIPELINK.COM
1. Make small slits in the chestnut shells or take a thin slice off the. broad end to make them easier to peel. Bring to the boil in water to cover. Simmer 20 - 25 minutes. 2. Drain …
From recipelink.com


PEKING DUCK… ALMOST | RICARDO
Preheat the oven to 200 °C (400 °F). Wash the bottom metal baking dish and line with aluminum foil for easy cleanup. Remove the duck for the rack. Brush the skin with the glaze. Let dry for …
From ricardocuisine.com


HOW TO MAKE CLEAR GLAZE FOR FRUIT - LEAFTV
Sprinkle a packet of unflavored gelatin into a bowl over 1/4 cup of cold water and let stand for a minute to bloom. In a separate pot, bring a 1/4 cup of water to a boil and add to the gelatin- mix until it dissolves completely. If you want a sweetened glaze, add 1 tablespoon of sugar. Dip the fruit in the glaze and set it on a sheet pan to cool.
From leaf.tv


PEKING DUST #2 - COMPLETERECIPES.COM
2007-09-26 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).
From completerecipes.com


GLACE MIXED FRUIT BUNDT CAKE - LORD BYRON'S KITCHEN
2015-12-16 Add the flour-covered nuts and fruit to the batter and fold in with a spatula. Grease and flour a bundt cake pan and pour in the batter. Bake at 325 degrees for 60 minutes. Allow …
From lordbyronskitchen.com


BEST CHINESE FOOD RECIPES: PEKING GLAZED CHICKEN LEGS
1/3 cup hoisin sauce (store bought or see hoisin sauce recipe) Recipe 1 wash and dry chicken legs. place chicken legs in a non-metallic dish or resealable plastic bag. to make marinade, …
From chinesefoodrecipesbook.blogspot.com


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