| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
|
|
=== BATTER === |
| 1 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 2 |
|
Eggs; lightly beaten |
| 1 1/4 |
c |
Ice water |
| 2 |
lg |
Firm Granny Smith apples |
| 1 |
|
Slightly unripe pear |
| 2 |
|
Bananas; firm but ripe |
|
|
Juice of 1 lemon |
| 6 |
c |
Peanut oil – (to 8 cups); for deep-frying |
|
|
=== HONEY COATING === |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Grand Marnier; Cointreau or Triple Sec |
|
|
=== CARAMEL === |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2 |
tb |
Sesame seeds |
INSTRUCTIONS
In a bowl, combine the flour and cornstarch. Slowly add the beaten egg and
ice water into the flour mixture, stirring constantly with a wooden spoon
until smooth and evenly combined. Refrigerate batter for 20 minutes. Peel
the apples and pear, cut into eighths, and cut away the cores. Cut each
banana crosswise into 6 sections, about 1 inch thick. Squeeze the lemon
juice over the fruit to prevent them from turning brown. Arrange the fruit,
batter, oil, and caramel ingredients within easy reach. Set out a large
bowl of iced water, and a large lightly-greased serving platter. Heat a wok
or large saucepan, add the oil, and heat to deep-fry temperature, 350
degrees. Mix the honey and orange liqueur in a large bowl. Add the fruit
slices and mix well to coat each piece. Drop some of the slices in the
batter to coat, then lift out and let the excess batter drip away. Deep-fry
a few slices at a time until batter crisps to pale golden, about 1 minute.
Remove with a slotted spoon and drain on paper towels. Repeat with pear and
banana slices, reheating the oil in between batches. When finished, reheat
the oil to 425 degrees. Place the 1 1/2 cups sugar and 1/2 cup water in a
saucepan. Heat slowly, stirring, until the sugar dissolves. Once the sugar
dissolves, do not stir. Continue cooking until light golden, brushing down
the sides of the pan with a brush dipped in water. When ready, turn off the
heat, and add the sesame seeds to the caramel. Quickly deep-fry all the
fruit slices a second time until crisp and golden brown, about 1 minute.
Remove the fruit with a slotted spoon, drain briefly on paper towels, then
place in the caramel, tossing so the slices are evenly coated. Immediately
dip the fruit slices in the bowl of ice water to harden the caramel, and
serve immediately. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B19 broadcast 01-29-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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