- Serves: 4 (makes 14-16 fritters)
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
For the fritters
- 200 ml water
- 85 g unsalted butter, cubed
- 1 pinches salt
- 115 g plain flour
- 3 greengages, stones removed, finely chopped
- 3 eggs
- 10 tsp caster sugar
- 1 tsp ground cinnamon
- vegetable oil, for deep-frying
For the greengages
- 1 knob butter
- 6 greengages, cut in half and stones removed
- 1-2 tbsp caster sugar
- 50 ml prunelle de Troyes liqueur
1. For the fritters: heat the water in a pan and add the butter. Bring to the boil then add the salt and stir in the flour. Beat well over a gentle heat for 1-2 minutes.
2. Remove from the heat and stir in the chopped greengages. Leave to cool slightly before adding the eggs one at a time, stirring well after each addition. Mix in 4 teaspoons of the sugar. Set aside.
3. Mix together the remaining caster sugar and cinnamon in a bowl.
4. Heat a pan, half filled with vegetable oil to 180C for deep-frying. Spoon the fritter mix into the hot oil in batches, to make approximately 14-16 fritters. Cook for 1-2 minutes, or until golden and remove with a slotted spoon. Drain on kitchen paper and then toss in the sugar and cinnamon mixture.
5. For the flambéed greengages: heat the butter in a pan and add the greengages, cut side down. Heat for 1-2 minutes, then sprinkle over the caster sugar and caramelise over a gentle heat for a few minutes.
6. Pour the Prunelle de Troyes liqueur in to the pan and flambé. Once the flames have died down, continue to cook for a further 1-2 minutes or until the greengages have softened. Remove from the heat.
7. Spoon the caramelised greengages onto serving plates and arrange the fritters alongside. Serve at once.
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