Pingo pas (caramelized fruits)
2 servings
30 minutes
Pasi pingo is a refined dessert of Chinese cuisine where apples turn into a true caramel masterpiece. The origins of this dish trace back to traditional Chinese culinary techniques where fruit caramelization is an art. The crispy golden crust enveloping juicy pieces of sour apples creates a contrast of textures, while the sweet sticky caramel adds deep flavor with subtle nutty notes of sesame oil. This dessert is served immediately after preparation, accompanied by ice water – this instantly hardens the caramel, creating an elegant crunch. Pasi pingo is not only a delight for the taste but also a true gastronomic play where each piece becomes a work of culinary art.
1
Prepare batter from flour, eggs, and cold water.
- Wheat flour: 4 tablespoons
- Water: 2 tablespoons
- Chicken egg: 1 piece
2
Remove the core from the apples, peel them, and cut each into eight pieces.
- Sour apples: 3 pieces
3
Coat the apples in flour, dip them in batter, and mix well.
- Wheat flour: 4 tablespoons
4
Heat the fryer and fry the apples until golden brown. Once ready, remove to a paper towel to drain the oil.
- Deep-frying oil: 300 ml
5
Heat sesame oil in a pan, melt the sugar, and bring it to a caramel state.
- Sesame oil: 2 tablespoons
- Caster sugar: 175 g
6
Add the battered fried apples to the caramel and mix thoroughly.
- Sour apples: 3 pieces
7
Serve immediately, along with a bowl of cold water to dip each piece for cooling.
