Chinese Glazed Fruit Recipes

Steps:

• Batter; Beat the water, flour, cornstarch and baking powder and salt with a hand beater until smooth.
• Heat oil to 360 degrees about 1 1/2 inches deep.
• Stir the apples into batter.
• One at a time with a slotted spoon letting excess batter drip back into bowl, coat each section of apple.
• Deep fry in the hot oil about 5 pieces at a time, until golden brown.
• Turning as needed.
• Drain on paper towels.
• Repeat now doing the bananas, in the same way.
• Mix the sugar and water in a saucepot and the corn syrup, and without stirring over high heat bring to a temperature of 300 degrees on the candy thermometer.
• If testing a drop into very cold water will seperate into threads that are hard and brittle.
• Mixture will be amber to a golden brown.
• Decrease the heat to very low, and stir in the sesame seeds.
• Well grease with oil a flat baking sheet.
• Stir one piece of fritter into the syrup evenly coating.
• Place on the platter or baking sheet.
• When all done plunge each piece one at a time into ice cold water, this will harden the coating.

Steps:

• Preheat the oven to 250 degrees F.
• Measure 2 tablespoons lemon juice into a large non-reactive bowl. Add the fruit to the bowl and toss to coat.
• Melt the butter over medium heat in a non-reactive roasting pan or rimmed baking sheet. Cook until it stops foaming and turns light brown. Add the rosemary, bay leaves, vinegar, remaining lemon juice, and brown sugar. Bring to a boil, stir well until the sugar has melted, and simmer until slightly reduced.
• Season the cut fruit with a pinch of salt and pepper and pour into the roasting pan. Stir well until evenly coated.
• Spread the fruit into a single layer and place in the oven. Let cook slowly about 6 hours, turning the pieces over every hour for at least the first 3 hours. To test whether the fruit is ready, remove a piece after 2 hours and let cool for a few minutes. Taste to see if the flavor is intense enough for your palate. Do not let the fruit get as dry as a fruit leather. It should still be moist and flexible. Remove any pieces that are done before the rest. Remove from the oven, let cool completely, and store in a tightly sealed container.
• Refrigerate, if not consumed within 2 days. Let come to room temperature or warm gently before serving, if refrigerated. The fruit will keep a week or more in the refrigerator.
• Cook's Note: Oven-drying is a technique for intensifying flavor. If the fruit is watery, it may take up to 8 hours to dry. If the fruit is at its peak, ripe, and firm, it may take far less time.

Steps:

• Add the sugar, corn syrup and 1/4 cup water to a small heavy-bottom saucepan. Bring to a boil over high heat, stirring once to make sure the sugar dissolves. Attach a candy thermometer or use and instant read thermometer and bring to 300 to 310 degrees F. Remove the pot from the heat and let sit for 1 minute.
• Stir the sugar mixture to even out the temperature from top to bottom. Dip the strawberries, using the stem as a handle and swirling to coat. Remove and allow excess syrup to drip off, shaking as needed. Place on a parchment-lined baking sheet and allow to cool and harden, about 10 minutes.
• Trim the ends of 12 extra-long lollipop sticks to the desired length to fit your vase. Carefully skewer each strawberry through the stem end and arrange into a bouquet in the vase. Serve within 2 hours (see Cook's Note).

Steps:

• 1. Shell and blanch almonds. Peel oranges and separate into segments. Rub a serving platter generously with peanut oil. 2. Combine sugar, water and light corn syrup in a saucepan and bring to a boil, stirring, over medium heat. 3. Dip nuts and fruit, one piece at a time, into the syrup to coat. Place on the oiled serving platter to cool and harden. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
• Stir in sugar and crushed fruit or rind.
• Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
• Stir in flavoring.
• Cool.
• Serve.

Steps:

• In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours., Just before serving, combine the fruit in a large serving bowl. Drizzle with orange juice mixture; toss gently to coat.

Steps:

• Line large baking sheet with foil. Wipe fruits clean. Insert 1 skewer halfway into each fruit (excluding grape clusters).
• Combine sugar and water in heavy medium 4-inch-deep saucepan. Stir over medium-low heat until sugar dissolves. Add corn syrup and ginger. Increase heat and bring to boil, occasionally brushing down sides of pan with wet pastry brush. Attach candy thermometer to saucepan. Boil without stirring until syrup is golden amber color and candy thermometer registers 340°F, swirling pan occasionally, about 20 minutes. Remove pan from heat.
• Holding skewer, carefully dip 1 fruit into hot caramel, coating completely. Hold fruit over pan, allowing some of excess caramel to drip off. Place fruit, still on skewer, on foil-lined sheet. Repeat dipping with remaining fruits and caramel. Hook stem end of each grape cluster in tines of fork; dip into caramel to coat. Place on prepared sheet. If necessary, carefully tilt pan to submerge fruits in caramel. (Can be prepared ahead. Cranberries, strawberries and orange segments can stand at room temperature up to 6 hours. Kumquats, dried apricots and grape clusters can be refrigerated uncovered overnight.)

Steps:

• Insert a toothpick or wooden skewer into the base of each small fruit. Cut off one end of the grapefruit to make a flat base, then pierce 50 small holes in the grapefruit to hold the toothpicks for display. Line a baking sheet with a piece of waxed paper.
• In a 2-quart heavy-bottomed saucepan over medium-high heat, bring the sugar, the water, and the cream of tartar to a boil. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Cook the mixture without stirring until it registers 240°F on a sugar thermometer, then add the lemon juice. Brush down the sides of the pan two more times and continue cooking the mixture until it registers 310°F on the thermometer.
• Remove the pan from the heat. Holding a small fruit by the toothpick, dip the fruit into the sugar syrup, coating it completely. Lift the fruit from the syrup, gently shake off the excess syrup, and place the fruit onto the waxed paper. Repeat with the remaining small fruit. If the sugar syrup begins to firm up while you are working, warm it over medium heat until it is liquid again. Let the glaze set up at room temperature (about 10 minutes).
• Place the toothpicks into the holes in the grapefruit. Keep the fruit at room temperature until serving time. Serve the fruit within 12 hours of preparation.