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1
TO MAKE THE APPLES, preheat the oven to 350F.
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2
Lightly butter a baking sheet.
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3
Peel and core the apples.
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Cut into slices about 1/4 inch thick and place on the baking sheet.
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5
Dollop a little butter on top of the apples.
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6
Mix the sugar with the canela and sprinkle on top of the apples.
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7
Drizzle the brandy all around and bake until the apples are tender but not mushy, about 25 minutes.
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8
You should be able to poke a knife through easily.
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Place on a wire rack and let cool completely, 30 to 40 minutes.
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10
Meanwhile, prepare the batter.
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11
TO MAKE THE BATTER, separate the eggs, making sure you dont get any of the yolks in the whites.
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12
Mix the yolks with the cider, salt, and vegetable oil.
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13
Gradually whisk in the flour by hand.
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14
In a separate bowl, whip the egg whites, and once they start to froth and thicken, add the sugar.
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15
Continue beating until glossy, stiff peaks are formed, 5 to 10 minutes total.
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16
Carefully fold into the egg-yolk mixture.
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17
Set aside until the apples are cool.
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18
This mixture shouldnt be prepared more than an hour before using.
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19
Pour the oil into a deep-sided pan to a depth of about 2 inches and heat to 375F.
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20
If you dont have a thermometer, you can test the temperature by pouring a little batter into the oil; it should immediately bubble and puff.
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21
Dip the apples into the batter and lift to remove the excess.
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22
Slide into the hot oil and fry in batches until golden brown on both sides, about 2 minutes, then drain on paper bags or paper towels.
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23
Test the oil between batches, because the temperature may drop.
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24
Let cool for 5 minutes, sift confectioners sugar on top, and enjoy.
