Serves: 5
Total Calories: 143
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.
This Peking Dust: Glazed Fruit recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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