Apricot Fritters Recipe

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Apricot Fritters Recipe

 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Apricot Fritters

 

Ingredients

12 small apricots, -=or=- apricots, halved
12 whole almonds
2 tbsp white rum
1/2 cup unbleached all-purpose flour
1/2 cup cornstarch
3 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 cup water, plus
1 tbsp water
3 tbsp melted butter
1 1/2 qt vegetable oil, for frying
1 confectioners' sugar



 

Preparation

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.

 

 

Servings: 8

 

 

 

 


 

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