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Beijing DustFruits, Desserts, and Other Sweet Foods
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Ingredients:
1 pound fresh chestnuts, scored and put into a pot with enough water to cover them
6 Tablespoons sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped with two tablespoons confectioners sugar, reserving about one-quarter of this for decor
4 Tablespoons chopped candied maraschino cherries
Preparation:
1. Bring chestnuts to a boil and cook over medium heat for fifty minutes then drain them and allow to cool somewhat then remove their shells and paper skins.
2. Put the chestnuts, sugar, and the vanilla extract in a food processor and process for half a minute; but do not purée them.
3. Divide the chestnuts into eight dessert dishes and spoon some whipped heavy cream over them.
4. Decorate the chestnuts with a whole or two halves of the cherries and serve.
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