When winter comes to the capital, vendors hit the streets of Beijing with carts full of candied hawthorns, a snack known in Chinese as tanghulu for its gourd-like shape.
Candied hawthorns are pitted, skewered on a kabob and coated with rock sugar to create the perfect sweet and sour treat. You can also use mandarin orange segments, yams and other fruits.
- 20 hawthorns
- 200g rock sugar
- kabob skewer
- Add the salt to the water and place the hawthorns into the solution for 10 minutes. Remove the hawthorns’ seeds and stems and brush the sides clean. Push five onto each skewer.
- Boil the rock sugar in hot water over a high flame to melt the sugar. When the water begins to boil, turn it to a small flame and stir to thicken. The mixture will become sticky and golden.
- Reduce the stove to a small flame. Hold the hawthorn sticks above the syrup and use a spoon to coat each hawthorn. Spin the stick to coat evenly and douse the skewer to make the candy coating harden up.