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1
In a bowl, combine the flour and cornstarch.
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2
Slowly add the beaten egg and ice water into the flour mixture, stirring constantly with a wooden spoon until smooth and evenly combined.
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3
Refrigerate batter for 20 minutes.
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4
Peel the apples and pear, cut into eighths, and cut away the cores.
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5
Cut each banana crosswise into 6 sections, about 1 inch thick.
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6
Squeeze the lemon juice over the fruit to prevent them from turning brown.
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7
Arrange the fruit, batter, oil, and caramel ingredients within easy reach.
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8
Set out a large bowl of iced water, and a large lightly greased serving platter.
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9
Heat a wok or large saucepan, add the oil, and heat to deep-fry temperature, 350 degrees F.
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10
Mix the honey and orange liqueur in a large bowl.
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11
Add the fruit slices and mix well to coat each piece.
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12
Drop some of the slices in the batter to coat, then lift out and let the excess batter drip away.
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13
Deep-fry a few slices at a time until batter crisps to pale golden, about 1 minute.
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14
Remove with a slotted spoon and drain on paper towels.
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15
Repeat with pear and banana slices, reheating the oil in between batches.
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16
When finished, reheat the oil to 425 degrees F.
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17
Place the 1 1/2 cups sugar and 1/2 cup water in a saucepan.
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18
Heat slowly, stirring, until the sugar dissolves.
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19
Once the sugar dissolves, do not stir.
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20
Continue cooking until light golden, brushing down the sides of the pan with a brush dipped in water.
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21
When ready, turn off the heat, and add the sesame seeds to the caramel.
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22
Quickly deep-fry all the fruit slices a second time until crisp and golden brown, about 1 minute.
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23
Remove the fruit with a slotted spoon, drain briefly on paper towels, then place in the caramel, tossing so the slices are evenly coated.
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24
Immediately dip the fruit slices in the bowl of ice water to harden the caramel, and serve immediately.
