Desserts Recipes - Peking Toffee Apples Recipe

• 125 g/4 oz plain flour

• 1 egg

• 100ml/3 1/2 fl oz water

• 4 crisp apples, peeled, cored and cut into fat slices

• 600 ml/1 pint sunflower oil

Syrup:

• 6 tablespoons sugar

• 2 tablespoons water

• 1 tablespoon sunflower oil

• 3 tablespoons golden syrup

1. Mix together the flour, egg and 100 ml/3 1/2 fl oz of the water in a bowl to make a batter. Dip each piece of apple into the batter.

2. Heat 600 ml/1 pint of the oil in a wok or deep frying pan to 180-190°C (350-375°F) or until a cube of bread browns in 30 seconds. Deep-fry the apple pieces for 2 minutes, then remove and drain on kitchen paper.

3. To make the syrup, heat together the sugar, water and oil in another pan. Dissolve the sugar over a gentle heat, then simmer for 5 minutes, stirring constantly.

4. Add the golden syrup and boil until the hard crack stage is reached, at 151°C/304°F, or until it forms brittle threads when dropped into iced water. Put in the fried apples and turn to coat each piece.

5. Remove the apple pieces with a slotted spoon and drop into iced water. Remove immediately and serve.