| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | British | Fruits, Desserts | 8 | Servings |
INGREDIENTS
| 4 | lg | Firm,ripe apples peeled and |
| Cored and cut crosswise in | ||
| Circles 1/4 inch thick | ||
| 2 | tb | Brandy or dark rum |
| 1 | Egg, seperated | |
| 1/2 | c | Milk |
| 1 1/2 | tb | Brown sugar |
| 1 | c | Flour |
| 1/8 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Ground ginger |
| Icing sugar (to taste) | ||
| Chilled whipped cream | ||
| (for garnish) |
INSTRUCTIONS
Pre-heat oil in deep fryer to 350-360 F after apples have marinated for several hours. Put apples in a deep bowl and pour brandy or rum over top. Cover bowl and let apples sit in the marinade for several hurs. Turn apples over often. Beat egg yolk with whisk in a bowl. Add milk ans sugar and mix together. Add dry ingredients and seasonings and blend well. Beat egg white with a beater in a stainless steel, glass or copper bowl until stiff peaks form a batter. Drain apples and dip them in the batter. Put apples, a few at a time, in oil in deep fryer at 350-360 and fry for 3-4 minutes - or until golden brown. Remove and drain on paper towels. Lightly sprinkle with icing sugar. Serve with chilled whipped cream. Source: British Columbia Heritage Cookbook : By Mary Evans-Atkinson pub 1984 Page 96 From the collection of K. Deck
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