| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains, Vegetables, Fruits | December 19 | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/4 | c | Plus 1 tablespoon anisette |
| liqueur | ||
| 3 | T | Liquid nondairy creamer |
| 1 1/2 | T | Aniseed, chopped |
| 1 1/2 | t | Vanilla extract |
| 2 | c | Unbleached all purpose flour |
| 1/2 | c | Sugar |
| 1 | T | Baking powder |
| 3/4 | t | Salt |
| 1/4 | c | Chilled unsalted margarine |
| cut into pieces | ||
| 1/2 stick | ||
| Vegetable oil, for frying | ||
| 2 | c | Powdered sugar |
| 1/4 | c | Anisette liqueur |
| 1 | T | Water, about |
| Fresh mint sprigs | ||
| 2 | c | Water |
| 2/3 | c | Sugar |
| 2 1/2 | T | Aniseed, chopped |
| 6 | oz | Dried apricots |
| 1/4 | c | Plus 1 tablespoon anisette |
| liqueur | ||
| 1 | Pineapple, peeled cored | |
| cut | ||
| into 3/4-inch cubes | ||
| 1 1/2 | Baskets strawberries, halved | |
| 1-pint | ||
| 6 | Kiwi fruit, peeled cut into | |
| 3/4-inch cubes or | ||
| 3 cups green grapes |
INSTRUCTIONS
To make the fritters: Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients. Heat 2 inches vegetable oil in heavy medium saucepan to 350F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown, turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool. Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at room temperature.) Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve. To make the compote: Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.) Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour. Makes 24. Bon Appetit December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5241
Calories From Fat: 556
Total Fat: 63.3g
Cholesterol: 421.3mg
Sodium: 4127mg
Potassium: 5508mg
Carbohydrates: 1158.9g
Fiber: 47.2g
Sugar: 864.5g
Protein: 60.6g