Title: Fresh Fruit Fritters with Baileys Irish Almond Cream
Categories: Dessert
Yield: 6 Servings
| FRITTERS |
| 1 | ts | Compressed yeast |
| 1/3 | c | Milk |
| 1 | c | Plus 2 tb flour |
| 1/4 | c | Beer |
| 1 | | Egg yolk |
| | | Pinch of salt |
| 2 1/2 | tb | Walnut oil |
| 1 | lb | Berries/fruit/firm but ripe |
| 1/2 | c | Sugar |
| 1/4 | c | Kirsch |
| | | Juice of one lemon |
| 1 1/2 | | Egg whites |
| | | Oil for frying |
| ALMOND CREAM |
| 2 1/2 | c | Whipping cream |
| 1/2 | c | Confectioners sugar |
| 1/4 | ts | Vanilla |
| 1/4 | c | Baileys Irish Cream |
| | | Toasted Almond Slices |
Fritters: Marinate fruit with kirsch and lemon and reserve a few berries
for final Garnish. Beat together the yeast with half of the milk. Put
flour into the mixing bowl. Beat in beer, remaining milk egg yolk and
salt. Beat until smooth. Pour in yeast mixture and walnut oil. Rest
covered for 3 hours. Beat egg whites until stiff and fold in remaining
sugar then fold into batter. Add fruit making sure fruit is thoroughly
covered. Heat oil to 375 and add the batter by 1/4 cupfuls and fry turning
once until golden. Drain on paper towels. Keep warm Almond Cream Whip
Cream with sugar and beat until soft peaks form. Beat in the bailey and
vanilla. To serve transfer fritters to plate and garnish with cream toasted
almonds and sprinkle berries all around. From Canadian Living Magazine May
1996