(Beignets de poinmes)
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- a pinch of powdered cinnamon
- Apples
- a cupful of rum
- Pear
- Liqueur
- Cut
- Powdered sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Choose good rennet apples ;
- peel them ;
- cut them in slices the thickness of }{ inch ;
- take the middle out with a cutter, taking care not to spoil the slice or round.
- Steep them for twenty minutes in a bowl witli a cupful of rum or liqueur and a little powdered sugar;
- drain.
- Steep each slice in the frying batter (No.
- 506), then into the hot fat : fry them both sides a golden tint.
- Drain, and roll them in powdered sugar mixed with a pinch of powdered cinnamon.
- Serve very hot.
- 509.
- Pear Fritters
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander