Toffee Apples & Bananas
Description
This delightful dessert combines the classic comfort of fried fruit with a rich toffee glaze. Firm apples and ripe bananas are coated in a light, savory-sweet batter and double-fried to achieve an exceptionally crisp exterior. The fruit is then tossed in a homemade caramel sauce made with sugar, sesame oil, and toasted sesame seeds, creating a glossy, crunchy shell that hardens instantly when shocked in ice water. Its a playful, indulgent treat perfect for parties or as a unique finale to a meal. The combination of warm spiced fruit inside and the crisp, nutty toffee outside offers a wonderful contrast in texture and flavor.Ingredients
Directions
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Peel and core the apples, cutting each into 8 large wedges.
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Peel the bananas and cut them into 1 1/2-inch chunks.
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In a small bowl, combine the flour, cornstarch, egg, and 1 teaspoon of sesame oil.
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Mix well to form a smooth, very thick batter.
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Combine the peanut oil and 2 teaspoons of sesame oil in a deep fat fryer or wok.
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Heat the oil until it is moderately hot.
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Dip the fruit pieces into the batter mixture, coating them completely.
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Using a slotted spoon, lift out several pieces of fruit at a time, allowing excess batter to drain off.
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Carefully lower the fruit into the hot oil and deep-fry for about 2 minutes, until golden.
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Remove the fruit with a slotted spoon and drain on paper towels.
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Repeat the process until all the fruit has been deep-fried.
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Prepare a bowl of ice water filled with ice cubes and set aside.
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Reheat the oil over moderate heat.
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Deep-fry the fruit a second time for about 2 minutes to ensure crispiness.
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Drain the fruit again on paper towels.
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In a pot, combine the sugar, sesame seeds, and 2 tablespoons of the hot oil from the deep-frying process.
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Heat the mixture over medium heat until the sugar melts and begins to caramelize.
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Watch closely to prevent burning; when the caramel turns light brown, remove from heat briefly.
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Add the fried fruit sections to the caramel sauce.
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Stir gently to coat the fruit evenly in the caramel syrup.
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Using a slotted spoon, transfer the coated fruit into the ice water bath to harden the toffee shell.
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Work in small batches to prevent the pieces from sticking together.
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Remove the fruit from the water, letting excess drip off, and place on a serving platter.
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Serve immediately while the coating is crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1178.5kcal
- % Daily Value *
- Total Fat 90.7g140%
- Saturated Fat 14.3g72%
- Cholesterol 93.2mg32%
- Sodium 33.7mg2%
- Total Carbohydrate 90.5g31%
- Dietary Fiber 3.8g16%
- Sugars 56.3g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use firm apples like Granny Smith or Honeycrisp to ensure they hold their shape during frying and do not become mushy.
Bananas should be ripe but still firm. Overripe bananas may disintegrate in the hot oil.
The double-frying technique is crucial for achieving a super-crisp exterior. Do not skip the second fry.
When making the caramel, monitor the heat closely. Sugar burns quickly and can turn bitter. Remove from heat as soon as it reaches a light amber color.
The ice water bath sets the toffee coating instantly. Ensure the water is very cold with plenty of ice for the best texture.
Peanut oil is recommended for its high smoke point and neutral flavor, but vegetable or canola oil can be used as a substitute.
This dessert is best served immediately after preparation, as the toffee coating can soften if left to sit in humid conditions.
Be careful when handling the hot fruit and caramel sauce. Use heat-resistant gloves or tongs if necessary.
