Better known as bing tang hu lu, this dessert is the epitome of Beijing street snacks. Street vendors sell pears, hawthorn fruit, strawberries and many other fruit coated in a clear sugar shell and threaded through bamboo sticks. It was plum season while I was researching recipes for this book; everyone in Beijing was struggling to eat tennis ball-sized candy-coated plums. This is a slightly more elegant version of a well-loved favourite.
Finely crushed ice150g (5⅓oz)
Dry ice50g (1⅔oz)
Dark chocolate sauce as desired
White chocolate sauce as desired
For presentation purposes, crush ice cubes finely and place in a 20-cm (8-in) diameter bamboo basket to make an ‘ice hill’. Freeze until ready to use.
Thread fruit onto bamboo skewers. Set aside.
Prepare sugar syrup. Heat water and rock sugar in a copper or stainless steel pan over low heat. Add glucose and maltose. Stir for 15 minutes or until sugar is completely dissolved and mixture has caramelised into a golden brown colour. Holding a fruit skewer over the pan, ladle sugar syrup with a tablespoon over fruit until evenly coated.
Place ice hill on serving plate and stick fruit skewers in. Serve immediately, with both chocolate sauces on the side for dipping.