Saturday, February 24, 2007

Apple Fritters With Maple Cream

Apple Fritters With Maple Cream

1/2 cup Maple syrup
1/2 cup sour cream
1/3 cup brown sugar, packed

1 cup whipping cream

1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt

2 large eggs
1 cup beer
2 tbsp cooking oil

1/3 cup granulated sugar
1/2 tsp ground cinnamon

3 large, tart cooking apples

Cooking oil, for frying

Batter-fried apple rings, topped with thick maple cream, fragrant with cinnamon. The height of comfort food! A Sargeant Pepper favorite!

Maple Cream: Combine first 3 ingredients in medium saucepan. Heat and stir on medium until sugar is dissolved. Bring to a gentle boil. Boil for 2 to 3 minutes, without stirring, until slightly thickened. Cool completely.

Beat whipping cream in small bowl until soft peaks form. Add maple mixture. Stir. Cover. Chill. Makes 2 1/2 cups (625 mL) cream.

Combine flour, first amount of granulated sugar and salt in large bowl. Make a well in centre.

Add next 3 ingredients to well. Mix well. Cover. Let stand at room temperature for 2 hours.

Combine second amount of granulated sugar and cinnamon in separate small bowl.

Core and peel apples, leaving apples whole. Cut into 1/3 inch (1 cm) thick slices (you will need 32 slices). Dip individual slices into batter. Deep-fry, in batches, in hot (375°F, 190°C) cooking oil for about 2 minutes until golden brown and crisp. Remove to paper towels to drain. Sprinkle with cinnamon mixture. Serve with Maple Cream.

Yields 8 servings.

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