Prune Fritters with Cherry Brandy
- 16-20 preserved prunes
- 125 ml (4.2 fl oz) water
- 1 teaspoon cinnamon
- 65 ml (2.2 fl oz) cherry brandy
- 1 piece lemon peel, no pith 16-20 blanched almonds
- icing sugar
- 2 tablespoons candied mixed peel oil for cooking
- 1 tablespoon cherry jam
- pinch of salt
- 1 cup flour
- 1 whole egg
- 1/4 cup sugar
- 1 tablespoon (20 g) butter, melted
- 1 extra egg, separated
- 250 ml (8.5 fl oz) white wine
- For the batter: In a warm bowl, sift the flour and salt then add sugar.
- Beat whole egg and egg yolk together, then add to the flour, with butter, and stir briskly until blended.
- Stir in half the wine gradually until mixture is like very thick cream then start beating and adding the remaining wine.
- Batter should coat a spoon like thick cream.
- Set the bowl aside to rest for an hour.
- Beat the remaining egg white until stiff and fold into the batter.
- Simmer the prunes in a pan with cinnamon, cherry, water brandy and lemon peel for 12-15 minutes until plump, then set aside for 30 minutes to marinate.
- Lift out and drain prunes, but reserve marinade. Stuff each prune with an almond.
- Dip into batter and cook in deep hot oil until golden.
- Drain then roll in icing sugar and ground nuts and keep warm.
- Add cherry jam to marinade, bring to the boil, stirring, and cook until syrupy.
- Serve fritters topped with cherry brandy syrup.