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 Wash the haws and simmer in
water until partially cooked.
Drain, then core, peel, and wash
the haws. If using fresh chestnuts,
wash them and cut a cross through
their pointed ends and a third
of the way down the nuts. Plunge
into boiling water for 1 minutes,
remove, drain, and shell. Then
let them soak in warm water for
about 30 minutes and remove the
inner peels.
- Put the chestnuts in a heat-proof
bowl. Cover with water and steam
for 20 minutes, or until soft.
- Pour 1 1/4 tbsp of the sesame
oil into a wok and heat. Add the
sugar and cook, stirring constantly,
until the syrup turns light brown.
Slowly add 9 oz (250 ml) water,
the honey, haws, chestnuts, and
ginkgo nuts. Bring to a boil,
then turn the heat to low and
simmer until the syrup thickens.
Stir in the osmanthus flower syrup
and the remaining 1 1/4 tbsp sesame
oil, and serve.
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