Recipe - Honey Candied Fruits

=== BATTER ===
1 cup Flour
One half cup Cornstarch
2 Eggs; lightly beaten
1 One fourth cup Ice water
2 lg Firm Granny Smith apples
1 Slightly unripe pear
2 Bananas; firm but ripe
Juice of 1 lemon
6 cup Peanut oil (to 8 cups);
for deepfrying
=== HONEY COATING ===
One fourth cup Honey
One fourth cup Grand Marnier; Cointreau or
Triple Sec
=== CARAMEL ===
1 One half cup Sugar
One half cup Water
2 tablespoon Sesame seeds

In a bowl, combine the flour and cornstarch. Slowly add the beaten egg and
ice water into the flour mixture, stirring constantly with a wooden spoon
until smooth and evenly combined. Refrigerate batter for 20 minutes. Peel
the apples and pear, cut into eighths, and cut away the cores. Cut each
banana crosswise into 6 sections, about 1 inch thick. Squeeze the lemon
juice over the fruit to prevent them from turning brown. Arrange the fruit,
batter, oil, and caramel ingredients within easy reach. Set out a large
bowl of iced water, and a large lightlygreased serving platter. Heat a wok
or large saucepan, add the oil, and heat to deepfry temperature, 350
degrees. Mix the honey and orange liqueur in a large bowl. Add the fruit
slices and mix well to coat each piece. Drop some of the slices in the
batter to coat, then lift out and let the excess batter drip away. Deepfry
a few slices at a time until batter crisps to pale golden, about 1 minute.
Remove with a slotted spoon and drain on paper towels. Repeat with pear and
banana slices, reheating the oil in between batches. When finished, reheat
the oil to 425 degrees. Place the 1 One half cups sugar and One half cup water in a
saucepan. Heat slowly, stirring, until the sugar dissolves. Once the sugar
dissolves, do not stir. Continue cooking until light golden, brushing down
the sides of the pan with a brush dipped in water. When ready, turn off the
heat, and add the sesame seeds to the caramel. Quickly deepfry all the
fruit slices a second time until crisp and golden brown, about 1 minute.
Remove the fruit with a slotted spoon, drain briefly on paper towels, then
place in the caramel, tossing so the slices are evenly coated. Immediately
dip the fruit slices in the bowl of ice water to harden the caramel, and
serve immediately. This recipe yields 4 to 6