| 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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