Recipe - Anise Fritters With Four-Fruit Compote

FOR THE FRITTERS
2 lg Eggs
One fourth cup Plus 1 tablespoon anisette
liqueur
3 tablespoon Liquid nondairy creamer
1 One half tablespoon Aniseed; chopped
1 One half teaspoon Vanilla extract
2 cup Unbleached all purpose flour
One half cup Sugar
1 tablespoon Baking powder
Three fourths teaspoon Salt
One fourth cup Chilled unsalted margarine;
cut into pieces
; (One half stick)
Vegetable oil; (for frying)
2 cup Powdered sugar
One fourth cup Anisette liqueur
1 tablespoon Water; (about)
Fresh mint sprigs

FOR THE COMPOTE
2 cup Water
2/3 cup Sugar
2 One half tablespoon Aniseed; chopped
6 ounce Dried apricots
One fourth cup Plus 1 tablespoon anisette
liqueur
1 Pineapple; peeled, cored,
cut
; into 3/4inch cubes
1 One half Baskets strawberries; halved
(1pint)
6 Kiwi fruit; peeled, cut into
; 3/4inch cubes, or
; 3 cups green grapes

To make the fritters:

Whisk together first 5 ingredients in small bowl; let stand 10
minutes. Combine flour, One half cup sugar, baking powder and salt in
medium bowl. Using fingers or pastry blender, add chilled margarine
to flour mixture and cut in until mixture resembles coarse meal. Stir
egg mixture thoroughly into dry ingredients.

Heat 2 inches vegetable oil in heavy medium saucepan to 350F. Working
in batches, drop batter by rounded tablespoonfuls into hot oil. Cook
until brown, turning occasionally, about 3 minutes. Transfer fritters
to paper towellined cookie sheet and cool.

Combine powdered sugar and One fourth cup liqueur in small deep bowl. Add
enough water to make mediumthick glaze. Dip fritters halfway into
glaze. Arrange fritters glaze side up on plate. (Can be prepared 6
hours ahead. Let stand at room temperature.)

Arrange 3 fritters on each of 8 plates. Spoon compote alongside.
Garnish with fresh mint and serve.

To make the compote:

Bring water, sugar and aniseed to boil in heavy medium saucepan over
high heat, stirring until sugar dissolves. Boil until reduced to 1
cup, about 20 minutes. Place apricots in medium bowl. Strain boiling
syrup over apricots. Discard aniseed. Add liqueur to apricots and
stir. Cover and let stand at room temperature until apricots are
tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at
room temperature.)

Add pineapple, strawberries and kiwi fruit to apricots. Toss well.
Cover and refrigerate 1 hour.

Makes 24.

Bon Appetit December 1991

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