Ingredients
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4 small apples, peeled, cored and sliced 1/2- inch thick 2 tablespoons sugar 1/4 cup Calvados, plus 2 tablespoons 1 cup flour, sifted 1/4 teaspoon salt 1/4-ounce yeast 3/8 cup flat beer 3/8 cup apple juice 1 tablespoon olive oil Half an egg white, stiffly beaten Oil for deep frying Confectioners' sugar for dredging 1 pound canned apricot halves 1/4 cup butter 1/4 teaspoon cinnamon 1/4 cup Slivovitz (see note) Grated rind of half an orange 3/8 cup cream 1 egg yolk
Procedure
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Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados
and allow to macerate 15 minutes. Make batter by placing sifted flour
and salt into a warm bowl. Make a well in the center of the flour. Add
the yeast, beer, apple juice and olive oil. Combine to form a smooth
batter. Cover the bowl and allow the mixture to stand 4 hours. After
this period add a little more beer if necessary and fold in the half
egg white stiffly beaten.
Heat oil for deep frying. Place macerated apple slices into a small
frying basket and then place this basket into the batter. Allow all
the apple slices to become well coated in the batter. Drain and then
place into the hot oil. Fry the beignets for 3 minutes, or until
batter is crisp and golden, drain and dredge in confectioner's sugar
and serve accompanied by the apricot sauce.
Apricot Sauce:
Place apricots into a pan on high heat. Add the butter and allow to
melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames
have almost died down, add the remaining 2 tablespoons Calvados. Add
the grated rind of half an orange, and then stir in the cream. Puree
in blender and then pour mixture back into the pan and heat. Whisk in
the egg yolk and then place sauce into sauceboat. Serve.
