CookEat Recipe
Apple Fritters with Hot Rum Sauce
Rum-scented apple fritters served with a warm rum sauce.
Method
Steps
Step 1
Peel and core three good-sized apples and cut each into four slices. Toss with one tablespoon sugar and two tablespoons rum. Infuse for thirty minutes, turning occasionally, then drain well.
Step 2
For the rum sauce, combine 120 mL water, 57 g sugar, the rind of one lemon, three tablespoons Jamaica rum, one teaspoon cognac, one teaspoon butter, four drops vanilla extract and a very small piece of cinnamon. Bring to a simmer. Stir in a quarter teaspoon arrowroot and simmer for one and a half minutes. Remove the lemon rind and cinnamon; keep warm.
Step 3
Separate the three eggs. Sift 227 g flour and mix with two tablespoons olive oil, half a teaspoon salt, one tablespoon icing sugar, the three yolks, 60 mL cold water, 120 mL cold milk and one teaspoon vanilla essence for five minutes. Refrigerate if waiting.
Step 4
Just before coating, beat the same three egg whites to an airy foam and fold gently into the batter for one minute.
Step 5
Dip the twelve apple slices in the batter, letting excess drip off. Lower into canola oil at about 175 °C and fry for about eight minutes per batch, turning frequently, until the egg coating reaches 74 °C. Drain on a rack and trim uneven edges.
Step 6
Pour rum sauce onto a warm serving dish and arrange the fritters over it, overlapping. Dust with a little icing sugar and serve.
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