---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE SILK APPLES
Categories: Chinese, 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 by: Sharon Stevens

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