CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables |
Dutch |
Creole, Desserts |
32 |
Servings |
INGREDIENTS
3/4 |
c |
Flour,all-purpose |
1/2 |
ts |
Baking powder |
1/2 |
c |
Water |
1 |
ts |
Vanilla |
4 |
|
Apples |
4 |
|
Bananas |
1 |
tb |
Sugar |
1 |
|
Egg,beaten |
1 |
tb |
Butter or margarine,melted |
|
|
Vegetable oil for deep-fryin |
4 |
|
Pears |
1/3 |
c |
Sugar |
3/4 |
c |
Water |
1/4 |
c |
Bourbon |
4 |
ts |
Lemon juice |
1 |
tb |
Cornstarch |
2 |
tb |
Butter or margarine |
3/4 |
ts |
Lemon rind,grated |
INSTRUCTIONS
LEMON-BOURBON SAUCE
1. Sift together flour, sugar and baking powder.
2. Combine egg, water, butter and vanilla; stir into dry ingredients until
just blended.
3. In Dutch oven or deep-fat fryer, heat 2 inches oil to 375'F.
4. Core apples or pears (do not pare); cut into eighths. Peel bananas and
cut into eighths.
5. Dip fruit slice in batter; drop into hot oil and fry until golden on
both sides.
6. Drain briefly on paper towels; serve hot with Lemon-bourbon Sauce.
*** LEMON-BOURBON SAUCE ***
1. Combine sugar and cornstarch in small saucepan; stir in water.
2. Cook, stirring constantly, until mixture boils and thickens.
3. Remove from heat; stir in butter untuil melted.
4. Add bourbon, lemon rind and juice; mix well.
5. Serve warm or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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