Crispy Honey-Stuffed Apple Slices

Name: Crispy Honey-Stuffed Apple Slices
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 2 large apples (washed, peeled, and cored, cut into slices 4 cm long x 2 cm wide x 0.6 cm thick, with a horizontal slit cut 4/5 of the depth on each slice); 2 eggs (beaten); 50 g mixed sweet dried fruits (finely chopped); 1 preserved green plum (sliced); 100 g fine granulated sugar; 1000 g (actually uses 75 g) lard (for deep-frying); 100 g (actually uses 75 g) white sugar (partly used in the batter); 5 rose blossoms; 2 g sugared osmanthus; 50 g flour (for dusting and the batter); 5 g wet starch (for thickening the sauce)

A traditional Zhejiang dessert: apple slices sandwiched with a mixed-fruit and red bean paste filling, battered and fried until golden, drizzled with thickened sugar syrup and finished with a sprinkle of rose petals. Sweet, tender, and crisp.

50 min

Easy

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Ingredients

large apples (washed, peeled, and cored, cut into slices 4 cm long x 2 cm wide x 0.6 cm thick, with a horizontal slit cut 4/5 of the depth on each slice) 2

eggs (beaten) 2

mixed sweet dried fruits (finely chopped) 50 g

preserved green plum (sliced) 1

fine granulated sugar 100 g

lard (for deep-frying) 1000 g (actually uses 75 g)

white sugar (partly used in the batter) 100 g (actually uses 75 g)

rose blossoms 5

sugared osmanthus 2 g

flour (for dusting and the batter) 50 g

wet starch (for thickening the sauce) 5 g

Instructions

Prepare the apples

Wash the apples, then peel and core them. Cut into slices 4 cm long, 2 cm wide, and 0.6 cm thick. Make a horizontal slit about 4/5 of the depth into each slice, then lightly dust both sides with a pinch of flour.

Make the filling

Finely chop the mixed dried fruits and combine with the fine sugar and sugared osmanthus. Divide the mixture into 12 equal portions and tuck each portion into the slit of an apple slice.

Make the egg batter

Crack the eggs into a bowl and beat well. Add the flour and 15 g of white sugar, then stir in water to taste until a smooth, flowing batter forms.

Deep-fry the apple slices

Add the lard to a wok set over medium heat. When the oil reaches about 60% hot (around 132 C / 270 F), slide the wok off the heat. Dip each stuffed apple slice into the egg batter to coat it fully, then lower it into the oil. Once all the slices are in, return the wok to medium heat and gently turn the slices with a slotted spoon (slide it off the heat again if the temperature climbs above 70% hot). Fry until golden brown, then lift out and drain off the excess oil. Pick out any loose bits and arrange the slices neatly on a serving plate.

Make the glaze

In a separate wok, add 75 g of water and bring to a boil. Add 85 g of white sugar and stir until dissolved. Skim off any foam, then lightly thicken with the wet starch. Pour the glaze evenly over the arranged apple slices.