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Recipe Name: Anise Fritters With Four-fruit Compote Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Eggs
1/4 Cup(s) Plus 1 tablespoon anisette
3 Tablespoon(s) Liquid nondairy creamer
1 1/2 Tablespoon(s) Aniseed, chopped
1 1/2 Teaspoon(s) Vanilla extract
2 Cup(s) Unbleached all purpose flour
1/2 Cup(s) Sugar
1 Tablespoon(s) Baking Powder
3/4 Teaspoon(s) Salt
1/4 Cup(s) Chilled unsalted margarine
cut into pieces
1/2 stick
Vegetable oil, for frying
2 Cup(s) Powdered sugar
1/4 Cup(s) Anisette liqueur
1 Tablespoon(s) Water, about
Fresh mint sprigs
2 Cup(s) Water
6 Ounce(s) Dried apricots
1 Pineapple, peeled cored
into 3/4-inch cubes
1 1/2 Baskets strawberries, halved
6 Kiwi fruit, peeled cut into
3/4-inch cubes or
3 cups green grapes
To make the fritters: Whisk together first 5 ingredients in small
bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking
powder and salt in medium bowl. Using fingers or pastry blender, add
chilled margarine to flour mixture and cut in until mixture resembles
coarse meal. Stir egg mixture thoroughly into dry ingredients. Heat 2
inches vegetable oil in heavy medium saucepan to 350F. Working in
batches, drop batter by rounded tablespoonfuls into hot oil. Cook
until brown, turning occasionally, about 3 minutes. Transfer fritters
to paper towel-lined cookie sheet and cool. Combine powdered sugar and
1/4 cup liqueur in small deep bowl. Add enough water to make
medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters
glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at
room temperature.) Arrange 3 fritters on each of 8 plates. Spoon
compote alongside. Garnish with fresh mint and serve. To make the
compote: Bring water, sugar and aniseed to boil in heavy medium
saucepan over high heat, stirring until sugar dissolves. Boil until
reduced to 1 cup, about 20 minutes. Place apricots in medium bowl.
Strain boiling syrup over apricots. Discard aniseed. Add liqueur to
apricots and stir. Cover and let stand at room temperature until
apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let
stand at room temperature.) Add pineapple, strawberries and kiwi
fruit to apricots. Toss well. Cover and refrigerate 1 hour. Makes 24.
Bon Appetit December 1991 Converted by MC_Buster. Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 5241
Calories From Fat: 556
Total Fat: 63.3g
Cholesterol: 421.3mg
Sodium: 4127mg
Potassium: 5508mg
Carbohydrates: 1158.9g
Fiber: 47.2g
Sugar: 864.5g
Protein: 60.6g

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