Recipe - Honeyed Crab Apples

1 pound Crab apples
2 cup Sugar
Three fourths cup Water
One half cup Light corn syrup
1 ds Cinnamon
Red food coloring

1. Wash and stem crab apples. Place each on a small stick.

2. Combine sugar, water, corn syrup and cinnamon in the top of a double
boiler and heat, stirring, until dissolved. Then add enough food coloring
to turn the mixture a deep red.

3. Continue to heat mixture gently, stirring until it thickens and forms a
ball when dropped from the tip of the spoon into cold water.

4. Remove double boiler from heat. Dip crab apples one at a time into
syrup, twirling the sticks to coat evenly. Then let cool and harden either
on waxed paper, or on a platter generously coated with peanut oil.

NOTE: The double boiler keeps the syrup fluid while you work. VARIATIONS:

1. For the crab apples, substitute whole large grapes (with their seeds
intact), or large California dates, pitted. Impale several on a stick, or
one at a time on toothpicks.

2. For the syrup, substitute 1 cup sugar, Three fourths cup water and One half teaspoon
cream of tartar. Cook as in step 3 until the mixture spins a thread.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.