Recipe - Chinese Silk Apples

3 Apples
2 Egg whites
2 tablespoon Flour
2 tablespoon Cornstarch
Peanut oil for deep frying
One half cup Sugar
One fourth cup Honey
1/3 cup Water
1 tablespoon Peanut oil

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 One half 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 silklike
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