Tastes of Summer 2002: Desserts


  Summer Fruit Beignets

The Chef
NANCY KERSHNER of Town

Servings
Serves 6.

Ingredients
Batter:
2 teaspoons dry yeast
1/2 cup milk
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup beer
3 tablespoons melted butter
4 eggs, lightly beaten

Fruit:
4 large ripe peaches, skinned, pitted, and cut into 6 to 8 pieces (nectarines, cape gooseberries, plums, or apricots may be substituted)
1/2 cup sugar
1/4 cup rum
Confectioners' sugar for garnish
Peanut or canola oil for frying

Cooking Instructions
Batter:
Dissolve the yeast in the milk. Place the flour, sugar, and salt into the bowl of a food mixer fitted with a whisk. Add the beer, milk, butter, and eggs to a measuring cup, and gradually pour into the bowl while whisking at medium speed until the mixture is smooth. Strain through a sieve to remove any lumps, and allow to rest for 30 minutes at room temperature. Additional milk can be added; the mixture should be about as thick as pancake batter. (The batter will keep in the refrigerator for up to 2 days.)

Fruit:
Sprinkle the fruit with sugar and rum, and allow to macerate at room temperature for 1 hour. Fill a large saucepan with about 2 inches of oil, and heat to 350 degrees. (If you don't have a thermometer, test the oil temperature by dropping in a bit of batter; it should float and turn golden in 2 to 3 minutes.) Dip the fruit, one piece at a time, into the batter, and lower gently into the oil. Fry for 2 minutes, turn, and fry until golden brown on all sides, about 2 more minutes. Serve warm, sprinkled with confectioners' sugar. Chocolate sauce and ice cream are great accompaniments.








 
 
   
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