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Honeyed Crab Apples |
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Serves: 6 Print this RecipeCategory: Sweet Fruits 1 pound crab apples 2 cups sugar 3/4 cup water 1/2 cup light corn syrup Dash cinnamon Red food coloring 1. Wash and stem crab apples. Place each on a small stick. 2. Combine sugar, water, corn syrup and cinnamon in the top of a double boiler and heat, stirring, until dissolved. Then add enough food coloring to turn the mixture a deep red. 3. Continue to heat mixture gently, stirring until it thickens and forms a ball when dropped from the tip of the spoon into cold water. 4. Remove double boiler from heat. Dip crab apples one at a time into syrup, twirling the sticks to coat evenly. Then let cool and harden either on waxed paper, or on a platter generously coated with peanut oil. NOTE: The double boiler keeps the syrup fluid while you work. VARIATIONS: * For the crab apples, substitute whole large grapes (with their seeds intact), or large California dates, pitted. Impale several on a stick, or one at a time on toothpicks. * For the syrup, substitute 1 cup sugar, 3/4 cup water and 1/2 teaspoon cream of tartar. Cook as in step 3 until the mixture spins a thread. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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