Apricot Rum Fritters

Every year around this time my favorite produce store begins importing small baskets of the freshest, firmest and most perfect apricots from the U.S. One glance at the delicate rosy blush on the sunward side of the fruit and I can never resist picking up another basket even if I haven't gone through the last purchase, which leaves me the problem of finding another way to dispose of apricots in quantity. Well, I say "problem" as though that's not the sort of problem we all wouldn't mind having, so let's just say "opportunity" instead.

Let's see … there's about a dozen apricots in a basket and this recipe makes about a dozen warm, crisp and sweet apricot rum fritters. Problem, or opportunity solved! Maybe not such a treat for the waistline, but then it would be a shame to waste those beautiful apricots, wouldn't it?

Apricot Rum Fritters

Recipe by Lisa Turner Published on June 16, 2008 Rum-soaked apricots rolled in a spiced batter and fried into warm, sweet and crispy fritters Preparation: 15 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 12 small fresh apricots 12 almonds 1/3 cup white or dark rum 1/2 cup unbleached all-purpose flour 1/2 cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/2 teaspoon ground cinnamon pinch ground cloves 1/2 cup + 1 tablespoon cold water 3 tablespoons brown sugar 3 tablespoons melted butter 3 cups peanut oil Instructions: Cut a slit down the sides of the apricots. Scoop out the fruit stone and insert an almond in each. Arrange the apricots on a plate or in a large bowl with the slit side up and drizzle the rum over the slits. Let stand for 15 minutes. Meanwhile, sift the flour, cornstarch, baking powder, salt, cinnamon and cloves together into a mixing bowl. Whisk in the water, and then stir in the sugar and butter until combined. Preheat an oven to 300°. Heat the oil in a small saucepan over medium heat. When the oil is hot but not smoking, use a fork to roll the apricots one at a time through the batter until well coated and drop into the oil, about 3 or 4 to a batch. Gently turn the fritters to avoid sticking in the first minute or so of frying, and cook until deep golden brown, about 6 or 7 minutes. Remove with a slotted spoon and drain well on plenty of paper towel. Repeat until all the fritters are cooked, keeping them warm in the preheated oven. Serve warm as they are, or with maple syrup or a sprinkling of icing sugar if you really have a craving for even more sweetness. Makes 12 fritters