The Everything Chinese Cookbook (70 page)

1½ packages Knox unflavored gelatin

1 cup cold water

3 tablespoons sugar

1 cup boiling water

1 cup evaporated milk

2 teaspoons almond extract

1 cup fresh fruit slices

1. Pour the gelatin over the cold water and wait about 3 minutes for it to soften.
   
2. In a separate bowl, add the sugar to the boiling water, stirring to dissolve. Add the evaporated milk to the sugar and water mixture. Wait a few minutes for the mixture to cool slightly and stir in the almond extract.
   
3. Add the evaporated milk mixture to the gelatin and water. Stir well and pour into a shallow pan or a serving mold. Chill until firm.
   
4. Cut into diamond shapes and place on a serving tray. Garnish with the fresh fruit slices.
   

Aromatic Almonds

Cooks have been exploiting almond's rich flavor since biblical times. In China of days past, peddlers traveled from door to door selling almond tea, a sweet concoction made with almonds ground into a paste. Today, almonds are featured in desserts and some restaurant dishes.

2 cups canned mango pieces

½ cup boiling water

2 packages Knox unflavored gelatin

¾ cup sugar

1 cup evaporated milk

1 cup syrup from the canned mango

1. In a food processor, purée the mango pieces. Reserve the syrup and set aside.
   
2. In a large bowl, pour the boiling water over the gelatin and stir for about 2 minutes until it is dissolved.
   
3. In a medium saucepan, bring the sugar, evaporated milk, and mango syrup to a boil, stirring. Remove from the heat and add the puréed mango. Add to the bowl of gelatin, stirring.
   
4. Pour the mixture into a dish or individual serving bowls. Chill until set.
   

Almond Fruit Gelatin (page 262)

2 cups water

½ cup brown sugar

1 teaspoon almond extract Canned pineapple and mandarin orange slices

1. To make the syrup: In a medium saucepan, add 2 cups of water and ½ cup brown sugar. Heat to boiling, stirring to dissolve the sugar.When the sugar is dissolved, cool. Add 1 teaspoon almond extract and chill.
   
2. When ready to serve, cut the almond gelatin into ½-inch cubes and place in a large serving bowl. Cover with the chilled sugar water. Add mandarin and pineapple slices along with as much of the canned syrup as desired. Add enough so that the almond gelatin “floats” in the liquid.
   

1½ cups cranberry juice

3 cups water

2 slices ginger

¾ tablespoon pumpkin spice

4 Asian pears, cored and halved

1. In a large pot, add the cranberry juice, water, and ginger slices. Add the pumpkin pie spice, placing in a cheesecloth bag if desired. Bring to a boil.
   
2. Add the pears. Simmer, turning occasionally, until they are tender and can be pierced easily with a fork (depending on the firmness of the pear, this can take 30–35 minutes). Serve warm.
   

3 cups water

1½ cups cranberry juice

¾ cup sugar

1 cinnamon stick

1 teaspoon freshly squeezed lemon juice

4 Asian pears, cored and halved

1. In a large pot, bring all the ingredients except the pears to a boil.
   
2. Add the pears. Simmer, turning occasionally until they are tender and can be easily pierced with a fork. Remove the pears with a slotted spoon and place in individual serving dishes.
   
3. Continue to simmer the syrup until it thickens and lightly coats the back of a spoon. Pour the sauce over the pears. Serve warm or chilled.
   

4 apples

4 tablespoons honey

1 teaspoon cinnamon

1½ tablespoons raisins

1. Slice off the top of each apple and set aside to serve as the lid. Core the apples.
   
2. Mix together the honey, cinnamon, and raisins. Spoon a quarter of the mixture into each apple and replace the lids.
   
3. Steam the apples until they are soft but not mushy. Serve warm.
   

Steamed Fruit