I love all things fried, so I had to add a sweet tempura to my dessert menu. The batter comes out of the fryer crisp and full of flavor—a great foil for the sweet and tangy dipping sauce.

　　

Ingredients

serves 4 on it¿s own or 10 as part of a dessert

　　

For the Dipping Sauce

8 ounces (227g) brick tamarind

　　1 teaspoon (4g) coarse salt, or more to taste

　　1/2 cup (130g) maple syrup, or more to taste

　　1/4 cup (74g) honey, or more to taste

　　(makes about 1 cup)

　　

For the Tempura

1/2 cup plus 2 tablespoons (150g) cold water

　　2 teaspoons (11g) sherry vinegar

　　2 teaspoons (10g) sesame oil

　　1 teaspoon (6g) grapeseed oil

　　1 1/3 cups (140g) rice flour

　　1/2 teaspoon (4g) coarse salt

　　1/4 teaspoon (1g) baking powder

　　1/8 teaspoon (1g) baking soda

　　Canola oil for frying

　　2 Royal Gala apples

　　

For the Dipping Sauce

Step 1

Break the tamarind into small pieces and put it in a bowl. Cover with simmering water. When the water has cooled, drain. Discard the water. Pass the tamarind through a food mill fitted with the fine disk.

　　

Step 2

Mix the tamarind with the salt, maple syrup, and honey. Taste and adjust to your preference.

　　

For the Tempura

Step 3

Put the water, vinegar, and sesame and grapeseed oils in a mixing bowl and whisk well.

　　

Step 4

In a separate bowl, whisk the rice flour, salt, baking powder, and baking soda together. Add gradually to the wet ingredients, whisking slowly, and continue to whisk until the batter is smooth.

　　

Step 5

Heat 3 inches of canola oil in a saucepan to 350° to 365°F. Set a baking sheet with a rack on top next to the stove.

　　

Step 6

Meanwhile, peel and core the apples; cut each into 8 wedges. Stick a skewer lengthwise into each wedge of apple.

　　

Step 7

Working in batches, dip each apple wedge into the batter and let the excess dribble off. Lower into the oil partway and hold for about 10 seconds.

　　

Step 8

Then lower the wedge in the rest of the way and lean the skewer against the side of the pan. This two-stage process ensures that the tempura won’t stick to the bottom of the pan. Fry until the batter is pale gold and crisp, about 3 minutes. Drain on the rack and serve hot, with the dipping sauce.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__