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Peking Dust I

Serves: 4

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Category: Sweet Nuts


   1 pound chestnuts
   Water to cover
   1/4 cup sugar
   Pinch salt
   1 to 2 cups heavy cream
   2 tablespoons powdered sugar
   1 teaspoon vanilla extract


1. Score chestnuts by making a crisscross cut on the flat side of each one.

2. Bring water to a boil. Add chestnuts and cook until soft (about 40 minutes). Drain, let cool and shell.

3. Mince or grind chestnut meats; then blend in sugar and salt. Shape the mixture as a mound on a serving platter.

4. Whip cream (see HOW-TO, _Cream: To whip). Then fold in powdered sugar and vanilla extract. Arrange as a topping over chestnut mound.

5. Serve garnished with either preserved kumquats or maraschino cherries; or with glazed fruit (see Glazed Fruit for Peking Dust), which must be prepared in advance.

VARIATION:
* In step 4, fold half the sweetened whipped cream into the chestnut mixture. Pack the mixture into an oiled mold or bowl; then carefully invert onto a serving platter. Top with remaining whipped cream, and garnish as in step 5.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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