Silk Apples
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Silk Apples
Last updated 6/12/2012 1:23:05 AM. Recipe ID 56004. Report a problem with this recipe.
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      Title: Silk apples
 Categories: China, Desserts
      Yield: 6 Servings
      3    Apples
      2    Egg whites
      2 tb Flour
      2 tb Cornstarch
           Peanut oil for deep frying
    1/2 c  Sugar
    1/4 c  Honey
    1/3 c  Water
      1 tb 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 1/2 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 silk-like
  threads....hence the name. Serves 6.
  Origin:  Found in recipe box bought at garage sale. Shared 

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Recipe ID 56004 (Apr 03, 2005)

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