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  Added: Oct 31, 2006  •  Visited (288)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Egg And Almond Slices In Syrup
(Fatias Da China)
What You Need:
  • 2 teaspoons butter, softened
  • 8 egg yolks
  • ¼ cup blanched almonds, pulverized in a blender or with a nut grinder or mortar and pestle
  • 1 lemon
  • 2 cups sugar
  • 2 cups water
  • 2 three-inch pieces of stick cinnamon

  • How To Cook:
    1. With a pastry brush, coat the bottom and sides of a plain 3-cup heatproof mold (preferably a loaf mold) with the softened butter.

    2. In a large mixing bowl, beat the egg yolks and almonds together with a whisk or a rotary or electric beater until the yolks are thick and lemon colored.

    3. Pour the mixture into the mold and cover it tightly with a sheet of buttered foil. Place the mold on a rack in a deep pot, and add boiling water to a depth of 1 inch in the bottom of the pot.

    4. Bring to a boil over high heat, cover the pot, reduce the heat to low and simmer for 20 minutes, or until a knife inserted in the center of the egg mixture comes out clean.

    5. Run the blade of a knife around the inside edges of the mold and place an inverted plate over it. Grasping the mold and plate together firmly, turn them over.

    6. Rap the plate on a table and the egg loaf should slide out easily. Cut the loaf crosswise into ¼-inch-thick slices. Place the slices in a row, overlapping them slightly, in a deep heatproof serving dish.

    7. With a sharp knife or rotating vegetable peeler, remove the peel of the lemon (without cutting through to the bitter white pith underneath).

    8. Cut the peel into strips about 2 inches long and ½ inch wide. Combine the peel, sugar, water and cinnamon sticks in a 1- to 1½-quart saucepan. Bring to a boil over high heat, stirring until the sugar dissolves, then boil briskly, undisturbed, for 5 minutes.

    9. Pour the entire contents of the pan over the egg slices. Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Nuts » Almond
    Dish » Candy



     




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