This is a famous dessert of china.

Ingredients

Method

1. In a small pan boil the pecan in water over high heat, reduce heat and simmer for one mins.
2. Remove from heat and drain the water. Add sugar to it and mix until coated.
3. With a spoon spread it on a sheet of wax paper. Dry it for 30 mins .
4. In a wok heat oil and fry the pecan for 1-2 mins until sugar coats the nuts with a rich brown glaze. Cool them.
5. Shell the chestnut and roast them for 10 mins in a preheated oven at 425 c, after cutting the top of each chestnut into a crisscross along with water just enough to fill the bottom of baking tray.
6. Remove from oven and with a sharp knife peel and remove the inner brown membrane while still hot.
7. In a pan add brown sugar and water followed by shell chestnut and mix them so as to coat with sugar and water.
8. Simmer and cook them undisturbed for 45 mins. Cool them down.
9. Puree the chestnut into a smooth paste.
10. With a whisk whip the cream and sugar in a large bowl until the cream is stiff.
11. Spoon the whip cream into a cone shaped mound on a chilled serving platter. Sprinkle the chestnut puree over the cream masking it completely.
12. Arrange the glazed pecan on the edge of the platter. Serve at one