Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------CUSTARD SAUCE----------------------------
1 c Half-and-half 4 Large egg yolks
4 tb Granulated sugar 1 ts Grand Marnier

--------------------------FRITTERS-------------------------------
2 Green apples, peeled and cut -wrappers
-into 1/4-inch pieces Vegetable oil for frying
2 1/2 tb Apricot preserves 1 tb Confectioners' sugar
Dash lime juice Fresh raspberries (opt.)
6 7-inch-square egg-roll Fresh mint sprigs (opt.)

1. Prepare Custard Sauce: In 2-quart saucepan, heat half-and-half and
2 tablespoons granulated sugar over medium heat until bubbles form
around edge ot pan. In small bowl, with wire whisk, beat remaining 2
T granulated sugar and egg yolks. Gradually beat half-and-half
mixture into yolk mixture. Pour all back into saucepan; cook,
stirring constantly, until mixture coats a spoon. (Do not boil.) Stir
in Grand Marnier; strain Custard Sauce into small bowl; cover and
refrigerate until ready to serve.

2. Prepare Fritters: In medium-size bowl, stir together apples,
preserves, and lime juice. Cut egg-roll wrappers di agonally into
quarters to create 24 triangles. Place 1 T apple filling in center
of each triangle; brush edges of triangles with water and bring 3
points of each triangle together, pinching edges to enclose filling.

3. In 2-quart saucepan, heat 2 inches oil until deep-fat thermometer
registers 350'F. Fry fritters, in batches, turning once, until golden
brown-about 2 to 3 minutes. Remove fritters with slotted spoon and
drain on paper towels.

4. To serve, pour Custard Sauce onto each of 6 dessert plates.
Arrange 4 fritters on each. Sprinkle with confectioners' sugar and
garnish with raspberries and mint, if desired.

Country Living/Dec/90 Scanned fixed by DP and GG

Browse by categories