Prune And Apricot Snowballs Recipe
Ingredients
| Prunes | 8 Large, soaked | |
| 8 dried apricots (soaked overnight) | ||
| Butter/Margarine | 3 Tablespoon | |
| Water | 2/3 Cup (16 tbs) | |
| Flour | 2/3 Cup (16 tbs), sifted | |
| Eggs | 2 , beaten | |
| Deep fat for frying | ||
| Crystallized ginger ; or glace cherries; or blanched almonds | ||
| Confectioner’s sugar | 1/3 2/3 Cup (16 tbs), sifted | |
Directions
Little choux pastry fritters are filled with prunes or apricots stuffed with crystallized ginger, glace cherries or blanched almonds.
One-third cup of sherry added to the soaking water for the fruit improves the flavor.
Remove the prunes and apricots from the soaking liquid, slit down one side, remove prune pits and leave fruit to drain.
Melt the butter in the water over gentle heat, then bring to the boil and toss in the flour.
Beat well with a wooden spoon over moderate heat until the dough forms a smooth ball.
Add the beaten egg very gradually, beating well between each addition.
Stuff the drained fruit with a knob of ginger, a glace cherry or a blanched almond and press firmly together.
Heat fat to 375°F.
You can test it by dropping in a teaspoon of dough, which should rise at once to the surface and start to crisp.
Take up tablespoons of the dough and drop them carefully into the hot fat.
Use a teaspoon to push the dough off the tablespoon.
Fry until puffed up, golden and crisp.
As each one is ready, remove from the fat with a slotted spoon, slit and stuff hollow center with the stuffed fruit.
Roll in the confectioners' sugar and keep warm.
One-third cup of sherry added to the soaking water for the fruit improves the flavor.
Remove the prunes and apricots from the soaking liquid, slit down one side, remove prune pits and leave fruit to drain.
Melt the butter in the water over gentle heat, then bring to the boil and toss in the flour.
Beat well with a wooden spoon over moderate heat until the dough forms a smooth ball.
Add the beaten egg very gradually, beating well between each addition.
Stuff the drained fruit with a knob of ginger, a glace cherry or a blanched almond and press firmly together.
Heat fat to 375°F.
You can test it by dropping in a teaspoon of dough, which should rise at once to the surface and start to crisp.
Take up tablespoons of the dough and drop them carefully into the hot fat.
Use a teaspoon to push the dough off the tablespoon.
Fry until puffed up, golden and crisp.
As each one is ready, remove from the fat with a slotted spoon, slit and stuff hollow center with the stuffed fruit.
Roll in the confectioners' sugar and keep warm.
Chef
