Apricot Fritters with Cream (Beignets d’ Abricots & la Crème)

Ingredients

• 1 doz. ripe apricots
• 1 cupful custard cream
• Sugar
• Frying batter
• A little liqueur

Method

1. 1

   Choose fresh ripe apricots, wipe them, cut them in halves and take out the stones.

2. 2

   Lay the pieces on a dish, sprinkle them well with sugar and a little kirsch or other liqueur, and let them remain at least 4 hours.

3. 3

   Then drain the apricots and place them on a dish or board with the cut side uppermost.

4. 4

   Take some thick and cold custard sauce, flavour it with vanilla or the same liqueur, and sweeten to taste.

5. 5

   Put some of this into half the number of apricot pieces, place the remaining halves on the top, and press them lightly together.

6. 6

   A short time before the sweet is required, dip the stuffed apricots into Frying Batter Nos.

7. 7

   1 or 4, and fry them in boiling fat until nicely browned.

8. 8

   Drain well and sprinkle with plain or vanilla sugar.

9. 9

   Serve on a hot dish with a laced-edged paper under them.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 675. The excerpt below is the record exactly as published.

Apricot Fritters with Cream (Beignets d’ Abricots & la Crdme) 1 doz. ripe apricots. [ 1 cupful custard cream. Sugar. ! Frying batter. A little liqueur

Cook this with the app: pantry check, scaling, and the assistant.