Be the first to Fresh apricots are stuffed with almonds, drizzled with a bit of rum, dipped in a spiced batter, and then fried golden. Indulge yourself!
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 12 small apricots
- 12 whole almonds
- 2 Tablespoons white rum
- 1/2 cup unbleached all-purpose flour
- 1/2 cup cornstarch
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 cup water plus 1 Tablespoon water
- 3 Tablespoons melted butter
- 1-1/2 quarts vegetable oil for frying
- Confectioners' sugar for dusting
Preparation:
Preheat oil in a deep-fryer or heavy deep 4-quart saucepan to 350 F.
Slit each apricot along the cleft just enough to remove the pit, leaving the apricots whole. Replace each pit with a whole almond and place in a large bowl with the slit side up. Sprinkle the slits with rum.
To make batter, whisk together flour, cornstarch, sugar, salt, cinnamon, and baking powder until combined. Whisk in the water, then the melted butter.
Dip apricots one at a time into the batter and fry 6 to 7 minutes, turning to brown both sides, until golden. Do this in batches of 3 to 4 apricots at a time so they are not crowded. Drain on paper towels and keep warm until all are done.
Just before serving, dust generously with confectioners' sugar.
Yield: 6 servings
Slit each apricot along the cleft just enough to remove the pit, leaving the apricots whole. Replace each pit with a whole almond and place in a large bowl with the slit side up. Sprinkle the slits with rum.
To make batter, whisk together flour, cornstarch, sugar, salt, cinnamon, and baking powder until combined. Whisk in the water, then the melted butter.
Dip apricots one at a time into the batter and fry 6 to 7 minutes, turning to brown both sides, until golden. Do this in batches of 3 to 4 apricots at a time so they are not crowded. Drain on paper towels and keep warm until all are done.
Just before serving, dust generously with confectioners' sugar.
Yield: 6 servings
