Cinnamon fritters with flambéed greengages

James Martin uses a French sloe liqueur called prunelle de Troyes in this recipe, but you could substitute any fruit liqueur to give the dessert a different twist
By James Martin
Cinnamon fritters with flambéed greengages
  • Rating:
  • Serves: 4 (makes 14-16 fritters)
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

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

Method

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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