Apple Beignets
By: Anonymous
Published: Wednesday, February 10, 2010 - 5:31pm

Ingredients




4 smalls apples peeled, cored,
and sliced 1/2" thick
2 tablespoons sugar
cup Calvados plus
2 tablespoons Calvados
1 cup flour sifted
teaspoon salt
ounce yeast
cup flat beer
cup apple juice
1 tablespoon olive oil
egg white stiffly beaten
Oil for deep frying
Confectioners' sugar for dredging
1 pound canned apricot halves
cup butter
teaspoon cinnamon
cup Slivovitz
Grated rind of 1/2 orange
cup cream
1 egg yolk

Preparation

1 Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. 2 Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten. 3 Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce. 4 Apricot Sauce: Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve. 5 This recipe yields 4 servings. 6 Comments: A Graham Kerr creation for Switzerland.