Cognac Apple Fritters
- 4 medium-sized apples
- 4 tablespoons cognac
- 1 egg yolk, well beaten
- 1 tablespoon sugar
- 1/2 cup milk
- 1 cup flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 egg white, beaten stiff
- Rum Sauce:
- 2 eggs
- 1 cup powdered sugar
- 1 cup heavy cream
- 4 teaspoons rum
Pare the apples, core and slice in circles or wedges. Place in a bowl, pour the cognac over them and cover tightly.
In the meantime, combine the egg yolk with the sugar and milk; add sifted salt, flour and baking powder; fold in the stiffly beaten egg white.
Dip the apples slices in batter and fry in deep fat, 360 to 375°F., 2-4 minutes (be patient, you rascal). Serve with Rum Sauce or powdered sugar.
Rum Sauce:
Beat 2 large eggs until thick and lemon-colored. Gradually add 1 cup powdered sugar and continue beating. Whip 1 cup heavy cream until very stiff, add 4 teaspoons rum and combine the two mixtures. The sauce must be beaten through and through.
In the meantime, combine the egg yolk with the sugar and milk; add sifted salt, flour and baking powder; fold in the stiffly beaten egg white.
Dip the apples slices in batter and fry in deep fat, 360 to 375°F., 2-4 minutes (be patient, you rascal). Serve with Rum Sauce or powdered sugar.
Rum Sauce:
Beat 2 large eggs until thick and lemon-colored. Gradually add 1 cup powdered sugar and continue beating. Whip 1 cup heavy cream until very stiff, add 4 teaspoons rum and combine the two mixtures. The sauce must be beaten through and through.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min