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Receta Anise Fritters With Four Fruit Compote

Name: Anise Fritters With Four Fruit Compote
Ingredients: 2 lrg Large eggs; 1/4 c. plus 1 Tbsp. anisette liqueur; 3 Tbsp. liquid nondairy creamer; 1 1/2 Tbsp. aniseed minced; 1 1/2 tsp vanilla extract; 2 c. unbleached all purpose flour; 1/2 c. sugar; 1 Tbsp. baking pwdr; 3/4 tsp salt; 1/4 c. chilled unsalted margarine cut into pcs (1/2 stick) Vegetable oil (for frying); 2 c. powdered sugar; 1/4 c. anisette liqueur; 1 Tbsp. water (about) Fresh mint sprigs; 2 c. water; 2/3 c. sugar; 2 1/2 Tbsp. aniseed minced; 6 ounce dry apricots; 1/4 c. plus 1 Tbsp. anisette liqueur; 1 x pineapple peeled, cored, cut into 3/4-inch cubes; 1 1/2 x baskets strawberries halved (1-pint); 6 x kiwi fruit peeled, cut into 3/4-inch cubes, or possibly 3 c. green grapes

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Ingredientes

2 lrg Large eggs
1/4 c. plus 1 Tbsp. anisette liqueur
3 Tbsp. liquid nondairy creamer
1 1/2 Tbsp. aniseed minced
1 1/2 tsp vanilla extract
2 c. unbleached all purpose flour
1/2 c. sugar
1 Tbsp. baking pwdr
3/4 tsp salt
1/4 c. chilled unsalted margarine cut into pcs (1/2 stick) Vegetable oil (for frying)
2 c. powdered sugar
1/4 c. anisette liqueur
1 Tbsp. water (about) Fresh mint sprigs
2 c. water
2/3 c. sugar
2 1/2 Tbsp. aniseed minced
6 ounce dry apricots
1/4 c. plus 1 Tbsp. anisette liqueur
1 x pineapple peeled, cored, cut into 3/4-inch cubes
1 1/2 x baskets strawberries halved (1-pint)
6 x kiwi fruit peeled, cut into 3/4-inch cubes, or possibly 3 c. green grapes

Direcciones

To make the fritters:Whisk together first 5 ingredients in small bowl; let stand 10 min.
Combine flour, 1/2 c. sugar, baking pwdr and salt in medium bowl.
Using fingers or possibly pastry blender, add in chilled margarine to flour mix and cut in till mix resembles coarse meal. Stir egg mix thoroughly into dry ingredients.
Heat 2 inches vegetable oil in heavy medium saucepan to 350F. Working in batches, drop batter by rounded tablespoonfuls into warm oil. Cook till brown, turning occasionally, about 3 min. Transfer fritters to paper towel-lined cookie sheet and cold.
Combine powdered sugar and 1/4 c. liqueur in small deep bowl. Add in sufficient
water to make medium-thick glaze. Dip fritters halfway into glaze.
Arrange fritters glaze side up on plate. (Can be prepared 6 hrs 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 till sugar dissolves. Boil till reduced to 1 c., about 20 min. Place apricots in medium bowl. Strain boiling syrup over apricots. Throw away aniseed. Add in liqueur to apricots and stir. Cover and let stand at room temperature till apricots are tender, about 8 hrs.
(Can be prepared 1 day ahead. Let stand at room temperature.)
Add in pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and chill 1 hour.
Makes 24.