Sweet Fritters With Red Wine Star Anise Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
JOHN ASH #JA9768
4 tbsp: Butter, cut into small
Pieces,
1/2 cup: Water,
2/3 cup: Flour,
1 tbsp: Fresh lemon juice,
1 tsp: Grated lemon zest,
1/2 tsp: Vanilla,
3 large: Eggs,
Vegetable oil for frying,
1 cup: Sliced fresh strawberries,
RED WINE STAR ANISE SAUCE
3/4 cup: Sugar,
1 cup: Red wine,
1 cup: Water,
3: Whole star anise,
1: 1 x 3-inch strip of orange,
Zest,
GARNISH
Powdered sugar,
Directions:
This is a simple recipe. The sauce can be prepared days ahead of time
and reheated. The fritters however should be prepared at the last
minute.
RED WINE STAR ANISE DESSERT SAUCE: Place all ingredients in a
saucepan and bring to a boil. Immediately reduce heat and simmer
slowly for 10 minutes. Off heat, allow to cool and strain. Store
covered in refrigerator for up to 3 weeks.
Fritters: Add the butter and water to a saucepan and bring to a boil.
Remove pan from heat and, with a wooden spoon, beat in flour all at
once to form a smooth paste. Beat lemon juice, zest and vanilla and
then beat in eggs one at a time. Be sure to thoroughly incorporate
each egg before adding the next.
Heat 1/2-inch of oil in a deep skillet or wok to 360 degrees. Working
in batches, drop rounded tablespoons of dough into the oil and fry
until golden brown about 1- 1/2 minutes on each side. Be careful not
to crowd fritters. Drain on paper towels and keep warm in a 225
degree oven for up to 20 minutes.
Place a shallow pool of warm Red Wine Star Anise Sauce in individual
serving bowls. Place 3 or 4 fritters on top. Scatter sliced berries
attractively around and dust with powdered sugar. Serve immediately.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
and reheated. The fritters however should be prepared at the last
minute.
RED WINE STAR ANISE DESSERT SAUCE: Place all ingredients in a
saucepan and bring to a boil. Immediately reduce heat and simmer
slowly for 10 minutes. Off heat, allow to cool and strain. Store
covered in refrigerator for up to 3 weeks.
Fritters: Add the butter and water to a saucepan and bring to a boil.
Remove pan from heat and, with a wooden spoon, beat in flour all at
once to form a smooth paste. Beat lemon juice, zest and vanilla and
then beat in eggs one at a time. Be sure to thoroughly incorporate
each egg before adding the next.
Heat 1/2-inch of oil in a deep skillet or wok to 360 degrees. Working
in batches, drop rounded tablespoons of dough into the oil and fry
until golden brown about 1- 1/2 minutes on each side. Be careful not
to crowd fritters. Drain on paper towels and keep warm in a 225
degree oven for up to 20 minutes.
Place a shallow pool of warm Red Wine Star Anise Sauce in individual
serving bowls. Place 3 or 4 fritters on top. Scatter sliced berries
attractively around and dust with powdered sugar. Serve immediately.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes,
visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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