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| 12 klein | Apricots; -=Or= |
| 6 gross | Apricots, halved |
| 12 | almonds whole |
| 2 Esslöffel | white rum |
| 1/2 Tasse | all-purpose flour unbleached |
| 1/2 Tasse | cornstarch |
| 3 Esslöffel | sugar |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | cinnamon |
| 1/2 Teelöffel | baking powder |
| 1/2 Tasse | Water; plus |
| 1 Esslöffel | water |
| 3 Esslöffel | butter melted |
| 1 1/2 ca. 1 Liter | Vegetable oil for frying |
| | Confectioners' sugar |
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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.
Nick Malgieri - Prodigy Guest Chefs Cookbook
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