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  Apricot fritters
 
Yield: 8 Servings
 
12 sm Apricots; -=OR=-      6 lg -Apricots halved
12 Whole almonds      2 tb White rum
1/2 c Unbleached all-purpose flour      1/2 c Cornstarch
3 tb Sugar      1/2 ts Salt
1/2 ts Cinnamon      1/2 ts Baking powder
1/2 c Water; plus      1 tb Water
3 tb Melted butter      1 1/2 qt Vegetable oil; for frying
 Confectioners' sugar RINSE THE APRICOTS slit the sides and remove the pits with a small spoon leaving the apricots intact. Replace each pit with an almond. Place the apricots in a bowl and sprinkle the slit sides with the rum. For the batter combine the dry ingredients in a bowl and whisk in the water then the melted butter. Pour the oil into a 4-quart pan and heat it to 350F. With a fork dip the apricots into the batter and add to the hot oil 3 or 4 at a time frying them about 6 or 7 minutes until the batter is a deep golden and the apricots are cooked but still firm. Drain the fritters on absorbent paper as they are fried and keep them warm in a 300F oven. To serve sprinkle the fritters generously with confectioners' sugar.

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