Hot Candied Fruit

This is a well-known Chinese sweet dish, and it can be made with either apple, pear, banana or yam. It is served hot and each piece shoule be dipped into a bowl of cold water before being put into one's mouth so that the surface is cooled and hardened while the inside remains warm and tasty.

The most important part in preparing this dish is the boiling of the sugar. Sugar is put into a round-borromed frying pan containing hot water or oil, boiled on a moderate fire and stirred gently with a slice until the sugar melts. The syrup continuse to be heated and begins to give out bubbles,which become smaller as the liquid thickens. Continued heating will cause the syrup to turn thin again, and it is at this juncture that the fruit,pecled and cut into pieces, is to be put into the pan,mixed with the syrup by stirring so that each piece is coated.

The toffee around the fruit remains sticky so that when a piece is picked up with chopsticks, flossy sugar is drawn out. To achieve this result,the fire for boiling the sugar should be well controlled, for intense will burn the sugar while slow fire will not make the syrup draw.

The serving dish containing the candied fruit must be smeared in advance with a little edible oil to prevent the fruit from sticking onto it.

                                            热蜜饯
 
热蜜饯是一道很有名的中式甜点，一般可以用苹果，梨，香蕉或者甘薯来做。热蜜饯都是很热的时候上菜，吃的时候都要先蘸一下碗里的冷水，然后再放到嘴里，这样可以使表面硬化，保证它不那么烫，而且依然有余温，还很美味。

做这道菜最重要的准备工作就是要把糖水煮沸。先把糖倒入装有水或者油的平底锅里，然后用文火煮沸，并用铲子轻轻搅拌，直到糖全部融化为止。继续对糖浆加热，一直到它开始冒泡，并且越来越小，越来越稠为止。再继续加热的话，糖浆会变得稀薄，此时则需要把水果削皮切成片，然后放到锅里与糖浆一起搅拌，使之充分混合，以确保每一片表面都沾满糖浆。

水果表面的糖浆需要保持一定的粘性，这样在用筷子夹起的时候才会抽出如丝般的糖浆。要想达到这种效果，煮糖浆的火候就很重要，火太大，会把糖浆熬干，火太小又难以保持糖浆的粘性。

装蜜饯的盘子需要事先涂一些食用油，以防止蜜饯粘到盘子上面。