INGREDIENTS

INSTRUCTIONS

FOR THE FRITTERS
FOR THE COMPOTE
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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