| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables | Breads, Fruits/nuts, Desserts | 8 | Servings | |
INGREDIENTS
| 12 | sm | Apricots; -=OR=- Apricots, halved |
| 12 | Whole almonds | |
| 2 | tb | White rum |
| 1/2 | c | Unbleached all-purpose flour |
| 1/2 | c | Cornstarch |
| 3 | tb | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Baking powder |
| 1/2 | c | Water; plus |
| 1 | tb | Water |
| 3 | tb | Melted butter |
| 1 1/2 | qt | Vegetable oil; for frying |
| Confectioners' sugar |
INSTRUCTIONS
RINSE THE APRICOTS, slit the sides and remove the pits with a small spoon, leaving the apricots intact. Replace each pit with an almond. Place the apricots in a bowl and sprinkle the slit sides with the rum. For the batter, combine the dry ingredients in a bowl and whisk in the water, then the melted butter. Pour the oil into a 4-quart pan and heat it to 350F. With a fork, dip the apricots into the batter and add to the hot oil 3 or 4 at a time, frying them about 6 or 7 minutes, until the batter is a deep golden and the apricots are cooked, but still firm. Drain the fritters on absorbent paper as they are fried and keep them warm in a 300F oven. To serve, sprinkle the fritters generously with confectioners' sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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