Flour, starch, cinnamon and vanilla in a bowl mix them and add 60 ml water. Stir to afford a thick slurry. Apples are peeled, cleaned and cut into quarters. In a Teflon pan becomes heated fat. It fry until golden apples rolled into the mess and place on kitchen paper to drain from the oil. The syrup is cooked in a small container with 50 ml water, add the sugar and place on the stove for about ten minutes to thicken, add and sesame. Remove from heat. The apples are placed in caramel mixture one at a time, then suddenly immersed in ice water to tighten the caramel mixture and place to drain. Serve chilled.