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| RECIPE FOR APRICOT FRITTERS |
Title: Apricot Fritters
Serves: 8
Ingredients:
| 12.00 | sm | Apricots; -=OR=- | | 6.00 | lg | Apricots, halved | | 12.00 | | Whole almonds | | 2.00 | tb | White rum | | 0.50 | c | Unbleached all-purpose flour | | 0.50 | c | Cornstarch | | 3.00 | tb | Sugar | | 0.50 | ts | Salt | | 0.50 | ts | Cinnamon | | 0.50 | ts | Baking powder | | 0.50 | c | Water; plus | | 1.00 | tb | Water | | 3.00 | tb | Melted butter | | 1.50 | 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.
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