Guozigan (Dried Fruit Compote)
A classic Beijing summer dessert made with dried persimmons, apricots and lotus root, slowly simmered and chilled. Sweet, tangy and refreshing.
Ingredients
6 items- Dried persimmons 4 pieces
- Dried apricots 50g
- Fresh lotus root 1 section (about 150g)
- Rock sugar 60g
- Osmanthus syrup 2 tbsp
- Water 1000ml
Nutrition
Steps （5 steps）
Prepare ingredients: stem and cut dried persimmons into small pieces; rinse apricots with warm water; peel lotus root, slice thinly, soak in vinegar water 5 min.
In a pot, add 1000ml water, apricots and persimmons. Bring to a boil over high heat, then low heat, cover, simmer 15 min until apricots soften and persimmons release flavor.
Add lotus root slices and rock sugar. Continue simmering over low heat for 10 min until lotus root turns translucent and liquid thickens slightly.
Turn off heat. Stir in osmanthus syrup. Taste and add sugar if needed. Remove pot from heat; let cool to warm.
Ladle into bowls and refrigerate at least 2 hours until thoroughly chilled. Garnish with dried osmanthus flowers before serving.
Tips
Soaking lotus root in vinegar water keeps it crisp and prevents discoloration. Avoid using an iron pot to keep the broth clear. The longer it chills, the better the flavors meld; overnight is recommended.
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