Chinese Candied Apples

3 to 4 ripe apples
1/2 cup all-purpose flour
3 tablespoons cornstarch
1 egg white, tightly beaten
Oil for frying
1 to 2 teaspoons sesame oil
Ice water

Toffee:
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon lard

Peel and core apples and cut into wedges. Place flour in plastic bags, add apple wedges. Close top of bag and shake to coat apples well. Remove apples and mix remaining flour with cornstarch and egg white to make a thick batter; adding a little cold water as needed. Heat oil until almost smoking and add the sesame oil. Dip each piece of apple into batter and deep fry in several batches until golden, turning once or twice. Drain well. Spread sesame oil over a serving plate and pour ice water into a bowl. Drain wok and add toffee ingredients. Cook over medium heat without stirring until sugar is caramel color, then take off heat.

Dip each piece of apple into toffee mix and place on plate.

Dip into ice water before eating.