Crispy Glazed Hawthorn Skewers with Red Bean Filling
A beloved Beijing street treat featuring tart hawthorn berries stuffed with sweet adzuki paste, cloaked in a paper-thin sugar shell that cracks satisfyingly with every bite.
Story
Mastering the sugar syrup is the heart of this recipe. Wait for that precise moment when the bubbling liquid turns pale gold and reaches the hard-crack stage—too soon and you'll have a sticky mess, too late and the sugar burns. Work swiftly once the syrup is ready, as it sets almost on contact with the cool fruit.
Ingredients
Instructions
Prep the berries
Rinse the hawthorns and pat them completely dry. Slice each berry in half lengthwise, then use a small spoon or the tip of a paring knife to scoop out the seeds and core, creating little boats ready for filling.
Stuff and skewer
Place about half a teaspoon of red bean paste into the hollow of one berry half, then press the matching half firmly back on to seal the sweet filling inside. Repeat with all berries, then thread three stuffed berries onto each bamboo skewer, spacing them evenly apart.
Cook the sugar syrup
Combine the sugar and water in a small, heavy-bottomed saucepan set over medium heat. Stir just until the sugar dissolves completely, then stop stirring and let the mixture bubble undisturbed. Watch closely as it turns from clear to pale golden—this takes roughly 8 to 10 minutes. Remove from heat immediately when a candy thermometer reads 300°F (150°C), or when a drop of syrup dropped into cold water forms hard, brittle threads that break cleanly.
Glaze and set
Working quickly while the syrup is hot, hold each skewer over the pan and use a spoon to drizzle the hot sugar mixture over the berries, rotating constantly to coat all sides evenly. The glaze will harden almost instantly upon touching the cool fruit. Lay the finished skewers on a parchment-lined tray and let them cool completely until the sugar coating is glassy and shatters with a crisp crack when tapped.