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Chinese Glazed Fruit



  1. Beat 3/4 cup water, the flour, cornstarch, baking powder and salt with hand beater until smooth.
  2. Heat 1 to 1 1/2 inches oil to 360 degrees F. Stir apples into batter until coated. Remove 1 piece at a time with slotted spoon, letting excess batter drip into bowl. Fry 6 to 8 pieces at a time, turning occasionally, until golden brown, about 5 minutes; drain. Repeat with bananas.
  3. Thoroughly mix sugar, 1 cup water and the corn syrup in heavy 3-quart saucepan. Heat to boiling, without stirring, over high heat. Cook, without stirring, over high heat to 300 degrees F on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle (mixture will be light golden brown).
  4. Decrease heat to very low; stir in sesame seed.
  5. Generously oil large flat serving plate. Stir 1 piece of fruit at a time into syrup until evenly coated. Immediately remove from syrup and place on oiled plate. Do not let pieces touch. At the table, dip each piece of fruit into iced water to harden coating.

Yields 6 servings.


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