Glazed Walnuts

Soak the walnuts in boiling hot water, skin, blanch again (over blanch) and dry.

In a wok, heat the oil and fry the nuts over a mild heat until they turn a light yellow color. Remove and set aside.

Leaving a tiny bit of oil in the wok, pour in the sugar and let it melt as the heat rises. When it takes on a brown color, quickly fold in the nuts so that they are evenly covered with a layer of sugar. On a board form and with chopsticks (Attention…. HOT. Emp: /fido/ger/machen

Boller) Bet: Sylter rote Grütze mit Schlagobers Red: news.xenologics.com!news.gtn.com!fu-berlin.de!newsfeed.nacamar.de!news. Mid:

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Hello, dear cooking friends!

Title: Sylter rote Grütze with whipped cream Categories: Dessert, Fruit, cooled Yield: 10 servings

Rinse the berries, pluck the buds and stems, pit the cherries, skin the rhubarb and cut it into pieces. If only frozen fruits are available, defrost them, collect the juice and mix with the red wine. Add the cinnamon stick and sago to the red wine juice form and let it bubble up. Once the sago pearls are glazed or overcooked, add the sugar and the rhubarb cut into pieces, let it bubble up. Stir in the rest of the fruit and make two minutes, cool and refrigerate overnight.

Serving: Divide red fruit jelly evenly among deep plates and serve with liquid whipped cream to Tisc.

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