|
12 small Apricots, Or 6 large Apricots, halved
12 Whole Almonds
2 Tablespoon White Rum
1/2 cup Unbleached all-purpose Flour
1/2 cup Cornstarch
3 Tablespoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Baking powder
1/2 cup Water plus 1 Tablespoon Water
3 Tablespoon melted Butter
1 1/2 quart Vegetable Oil, for frying
Confectioners Sugar
|
|
|
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 350 degree F. 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 300 degree F oven. To serve, sprinkle the fritters generously with confectioners sugar.
|
