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 These elegant desserts could be served with any of the menus. In China, sweet dishes like these might well be served at the start of the meal.
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1. Steamed Pears in Syrup
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225 g (8 oz) flaked rice 25 g (1 oz) almonds, skinned and roughly chopped 1 x 100 g (4 oz) can lotus seeds, drained and roughly chopped 6 red and green glace cherries, finely chopped 50 ml (2 fl oz) vegetable oil 2 tablespoons sugar 4 pears, peeled and cored Preparation time: 10 minutes Cooking time: 45 minutes 2. Mix together the cooked rice, almonds, lotus seeds, cherries, vegetable oil and sugar. 3. To make the sauce, dissolve the sugar in the water. Blend the cornflour with the food colouring and add this to the suagr and water. Bring to the boil to forma sauce. 4. Stuff the rice mixture into the pear cores. Place in a steamer basket and steam for about 15 minutes. 5. Serve the pears with the sauce poured over.
2. Peking Brittle Glazed Toffee Apples
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100 g (4 oz) flour 1 egg 100 ml (3 1/2 fl oz) water, plus 2 tablespoons 4 crisp apples, peeled, cored, and cut into 12 wedges 600 ml (1 pint) vegetable oil, plus 1 tablespoon 6 tablespoons sugar 2 tablespoons water 3 tablespoons golden syrup Preparation time: 15 minutes Cooking time: 10 minutes 2. In a wk, heat 600 ml (1 pint) oil to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Deep-fry the apple pieces for 2 minutes, then remove and drain on paper towels. 3. In another pan, heat together the sugar, and remaining vegetable oil and water. Dissolve the sugar over gentle heat, then simmer for 5 minutes, stirring constantly. Add the syrup and boil until the hard crack stage is reached (151 degree C or 340 degree F) or until it forms brittle threads when dropped into ice water. Put in the fried apples and turn to coat each piece.
4. Remove the apple pieces with a slotted spoon and drop into iced water. Remove immediately and serve.
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