Chinese Silk Apples

Categories: Chinese | Desserts

Serves: 6 Servings

Ingredients:

3 Apples
2 Egg whites
2 tb Flour
2 tb Cornstarch
Peanut oil for deep frying
1/2 c Sugar
1/4 c Honey
1/3 c Water
1 tb Peanut oil

Instructions:
Quite an experience to eat - the apples is still warm and soft, the top is
crunchy and icy. Great after a wok dinner.

Peel the apples, core and cut into wedges about 1/2 inch thick. Whip egg
whites until frothy. Add flour and cornstarch and beat into a smooth
batter. Heat the oil to 375F. Dip each apple wedge into egg white batter,
place in hot oil and try, a few at a time, until crisp and brown. Place in
a single layer on a warm service platter. Bring remaining ingredients to a
boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy
thermometer. Pour over apple wedges and serve at once, accompanied by a
large crystal bowl of water containing lots of ice cubes. Each person picks
up an apple wedge with a fork or small tongs and dips it into the ice water
to crystallize the sugar and harden the top, which forms silk-like
threads....hence the name. Serves 6.

Origin: Found in recipe box bought at garage sale. Shared by: Sharon
Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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