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Recipe Name: Honeyed Apples Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

1 Egg
1 Cup(s) Flour
1/2 Cup(s) Water
2 Crisp apples
Oil for deep-frying
Syrup mixture
Beat egg; then combine with flour and water to make a smooth batter.
Peel and core apples; cut each in 1/2-inch slices. Dip in batter
tocoat. Meanwhile heat oil; then deep-fry coated apples until pale
golden.Drain on paper toweling. Prepare any of the syrup mixtures
below. Then add deep-fried applesand cook, stirring gently, to coat
with syrup. Rub a serving platter generously with peanut oil (to keep
the fruitfrom sticking). Transfer apples and syrup to the serving
platter and fana few times to cool slightly. Serve accompanied by a
large bowl of water, containing ice cubes. Toeat: the diner picks up
each apple slice with a fork, tongs orchopsticks; and dips it briefly
in the ice water to crystallize thesugar and thus harden the syrup.
(The fruit inside will remain warm.)VARIATIONS: In step 1, prepare the
batter by combining 2 egg whites, 2tablespoons flour and 2 tablespoons
cornstarch. Omit step 1. Instead dip apple slices in beaten egg; then
dredgelightly in flour to coat. In step 4, add with the apples either
1 tablespoon chopped nutmeatsor black sesame seeds. For the apples,
substitute sweet potatoes, peeled and cut in 1/2- by2-inch strips.
Deep-fry these without batter. Add to the syrup as instep 4. Pick up
steps 5 and 6. SYRUP MIXTURES FOR HONEYED APPLES: Combine 1/2 cup
sugar with enough peanut oil to moisten, and cook,stirring, over low
heat until the sugar dissolves and becomes syrupy.(You may also add 1/4
cup light corn syrup.) Bring to a boil, stirring, 1/2 cup sugar and
1/4 cup water. Then stirin 1 tablespoon peanut oil and cook over medium
heat until the mixtureturns brown and spins a heavy thread when a small
amount is dropped fromthe tip of a spoon. (Add corn syrup as above.)
Combine 1/2 cup honey and 1/4 cup peanut oil and cook, stirring,
overlow heat until the mixture is hot and syrup like.From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.Downloaded from Glen's MM
Recipe Archive,

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