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Recipe Name: Peking Dust #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

2 Pound(s) Chestnuts
Water to cover
Milk to cover
1 Teaspoon(s) Vanilla extract
1/8 Pound(s) Butter
1/4 Cup(s) Sugar
2 Tablespoon(s) Brandy
1 Egg white
1/8 Teaspoon(s) Cream Of Tartar
1 Pinch(s) Salt
1 Cup(s) Heavy cream
1 Cup(s) Powdered sugar
1/4 Cup(s) Maraschino cherries
Shell chestnuts. Place in cold water and bring to a boil. Boil
3minutes; then drain. 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. Mash chestnuts together with
butter, sugar and brandy. (The mixtureshould have the consistency of
mashed potatoes. If it doesn't, add someheavy cream.) Meanwhile heat
the oven to 275 degrees. Beat egg white with cream oftartar until
stiff, but not dry. Fold in salt, then sugar, then remaining vanilla
extract. Transferegg mixture to a pastry tube. Line a baking sheet
with foil. Squeeze egg mixture out of tube in theshape of a nest. Bake
until golden (40 to 50 minutes). Remove from ovenand let cool slightly.
Then transfer to a serving platter. Meanwhile transfer the chestnut
mixture to the pastry tube. Thensqueeze it out in thin threads over the
baked egg nest to form a moundon top. Whip heavy cream. Then sweeten
it with powdered sugar. Arrange as atopping over chestnut mound.
Garnish with maraschino cherries and serve.VARIATION: For the brandy,
substitute rum.From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 303
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 44.8mg
Sodium: 58mg
Potassium: 155.4mg
Carbohydrates: 45.7g
Fiber: 2.4g
Sugar: 32.3g
Protein: 1.7g

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