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Title: Anise Fritters With Four-Fruit Compote
Yield: 1

Ingredients

  ------------------------FOR THE FRITTERS------------------------------
      2 lg eggs
    1/4 c  plus 1 tablespoon anisette
           -liqueur
      3 tb liquid nondairy creamer
  1 1/2 tb aniseed; chopped
  1 1/2 ts vanilla extract
      2 c  unbleached all purpose flour
    1/2 c  sugar
      1 tb baking powder
    3/4 ts salt
    1/4 c  chilled unsalted margarine;
           -cut into pieces
      1    ; (1/2 stick)
      1    vegetable oil; (for frying)
      2 c  powdered sugar
    1/4 c  anisette liqueur
      1 tb water; (about)
      1    fresh mint sprigs
 
  ------------------------FOR THE COMPOTE-------------------------------
      2 c  water
    2/3 c  sugar
  2 1/2 tb aniseed; chopped
      6 oz dried apricots
    1/4 c  plus 1 tablespoon anisette
           -liqueur
      1    pineapple; peeled, cored,
           -cut
      1    ; into 3/4-inch cubes
  1 1/2    baskets strawberries; halved
           - (1-pint)
      6    kiwi fruit; peeled, cut into
      1    ; 3/4-inch cubes, or
      1    ; 3 cups green grapes

Instructions

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

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Converted by MM_Buster v2.0l.

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