INGREDIENTS

2 medium size crisp apples
1 egg
Flour
1 1/2 cups sugar

COOKING METHOD

Peel, core, and cut apples into 12 sections.

Coat apples in 1 beaten egg.

Dust very lightly with flour.

Deep fry apples in hot oil until golden brown. Drain.

Make a thick mixture of 1 1/2 cups sugar.

Add sufficient oil to moisten sugar. Heat over low flame, stirring constantly, until sugar dissolves and obtains a syrupy consistency.

Pour over apple sections, covering apples completely.

Have a large blow of ice cold water at table in which to immerse apple sections individually with chopsticks to crystallize the coating. Eat immediately.