Anise Fritters with Four-Fruit Compote
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24
- 3/4 teaspoon salt
- 2 cups water
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 2 cups powdered sugar
- 1/2 cup sugar
- 2/3 cup sugar
- vegetable oil (for frying)
- 6 ounces dried apricots
- 2 cups unbleached all purpose flour
- 1/4 cup plus 1 tablespoon anisette liqueur
- 3 tablespoons liquid nondairy creamer
- 1 1/2 tablespoons aniseed, chopped
- 1/4 cup (1/2 stick) chilled unsalted margarine, cut into pieces
- 1/4 cup anisette liqueur
- 1 tablespoon (about) water
- fresh mint sprigs
- 2 1/2 tablespoons aniseed, chopped
- 1/4 cup plus 1 tablespoon anisette liqueur
- 1 pineapple, peeled, cored, cut into 3/4-inch cubes
- 1 1/2 1-pint baskets strawberries, halved
- 6 kiwi fruit, peeled, cut into 3/4-inch cubes, or 3 cups green grapes
- Carbohydrate 44 g(15%)
- Cholesterol 16 mg(5%)
- Fat 20 g(31%)
- Fiber 2 g(8%)
- Protein 2 g(5%)
- Saturated Fat 2 g(8%)
- Sodium 143 mg(6%)
- Calories 375
PreparationTo make the fritters: Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients. Heat 2 inches vegetable oil in heavy medium saucepan to 350°F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown, turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool. Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at room temperature.) Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve. To make the compote: Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.) Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour.
PreparationTo make the fritters: Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients. Heat 2 inches vegetable oil in heavy medium saucepan to 350°F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown, turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool. Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at room temperature.) Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve. To make the compote: Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.) Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour.
