Chinese Glazed Fruit
The Chinese are not known for their love of desserts, but these elegant tidbits are as unusual as they are delicious. Pieces of fruit are dipped into a batter and fried, then turned in a syrup.
¾ cup cold water
1/3 cup all-purpose flour
¼ cup cornstarch
¾ teaspoon baking powder
½ teaspoon salt
Peanut or vegetable oil
2 medium apples, pared and cut into eighths
2 firm medium bananas cut diagonally into ½ inch slices
2 cups sugar
1 cup water
½ cup light corn syrup
¼ cup white or black sesame seed
Beat ¾ cup water, the flour, cornstarch, baking powder, and salt with hand beater until smooth. Heat oil (1 to 1 ½ inches) to 360˚. Stir apples into batter until coated. Remove 1 piece at a time with slotted spoon, letting excess batter drip into bowl. Fry 6 to 8 pieces at a time, turning occasionally, until golden brown, about 5 minutes; drain. Repeat with bananas.
Thoroughly mix sugar, 1 cup water, and corn syrup in heavy 3-quart sauce pan. Heat to boiling, without stirring, over high heat. Cook, without stirring, over high heat to 300˚ on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (mixture will be light golden brown). Decrease heat to very low; stir in sesame seed.
Generously oil large flat serving plate. Stir 1 piece of fruit at a time into syrup until evenly coated. Immediately remove from syrup and place on oiled plate. Do not let pieces touch. At the table, dip each piece of fruit into iced water to harden coating.