The best known of these Chinese glazed fruits is Glazed Apple, which in essence consists of cut pieces of apple dipped into hot molten sugar, and then momentarily dipped into a bowl of ice water to chill the molten sugar-coating into a brittle crust. The crust cracks readily when bitten into, providing both an interesting sensation and a sharp taste of sweetness, which is especially welcomed after a savoury meal. In Peking the dish is called Silk-thread Apples because of the long glass-like threads the apples draw when removed from the molten sugar in which they have been immersed.
Glazed Silk-Thread Apples recipe
- 4 apples
- 1 egg
- ½ cup water
- 1 cup flour
- oil for deep-frying
For Glazing Sirup:
- 4 tablespoons sugar
- 1 tablespoon honey
- 4 tablespoons peanut oil
Preparation time: 7-8 minutes,
cooking time: 10 minutes.
- Core the apples and cut each into 8 pieces. Mix the ingredients for batter into a smooth mixture. Dip apple into batter, divide into 3 lots and deep-fry each lot for 2-3 minutes. Drain on paper towels.
- Heat the peanut oil in a saucepan; add the sugar and honey. Stir and heat gently until ingredients have formed into a thick consistent syrup. Dip the apples in the syrup.
- Pull them out quickly and give them a quick dip in a large bowl of ice-water. Remove immediately and let them drain on each individual diner’s plate.
- What can be done with apples in this recipe can also be done with other fruits of similar texture, such as peaches, pears or even bananas, which are often prepared in this manner.