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Apple Fritters with Blackberries Recipe

Apple Fritters with Blackberries Recipe

By sheer chance I came across this Apple Fritters with Blackberries recipe, and ever the lover of crispy fruit fritters, from my college days, I just had to write it up as a post, and put it on my shopping list for this autumnal weekend. Those days long ago, when at college  in Hull, we would treat ourselves to a very cheap Chinese meal once a week, and the dessert was always pineapple fritters with syrup – I became an addict!)

This recipe also has the addition of Mascarpone Cream, sweetened with icing sugar, enhanced with vanilla and enriched with egg yolks.  Sounds incredibly tasty, and just perfect for this time of year, when the nights draw in quickly, woolly sweaters and socks are a necessity and the fire is lit.

A lovely time of year in East Yorkshire, and as I look out of our windows, down the long garden, the daytime colours almost explode with the vivid green of the more than well-watered lawn, surrounded by every colour of fallen leaves, from the palest, bleached-out gold, through all shades of orange, rust and bronze, to the newly fallen crimson leaves of our big beech tree. It’s time’s like these that I wish I had been given just one tenth of my mother’s talent for painting. Sadly not, but I’m so lucky that I can at least get intense pleasure from just looking through my windows.  But, enough of that.  Here is the Apple Fritters with Blackberries recipe.

Apple Fritters with Blackberries Recipe

Apple Fritters with Blackberries Recipe

sharingourfoodadventures.com
Apple Fritters with Blackberries Recipe
courtesy of Good Food Channel

Apple Fritters with Blackberries Recipe

Prep Time: 20 minutes

Cook/Chill Time: 15 minutes

Yield: Serves 4

This Apple Fritters with Blackberries Recipe is by Frank Bordoni, and taken from the Good Food Channel. To me it sounds perfect for this time of year, and a good way to use up windfall apples. You could simplify the recipe by just using the Mascarpone cheese without the egg yolks, but if you love a custardy taste, just follow it as it is. Also, if like me you love the sweetness of golden syrup (or treacle if you're a northerner like me) just serve the apple fritters and blackberries with some warmed syrup dripped over them. I've seen this fritter recipe done with pineapple and banana - probably other fruits are suitable. So have fun making this warming, autumnal dish.

Ingredients

  • 1 vanilla pod
  • 500g mascarpone
  • 3 egg yolks
  • 30g icing sugar
  • 1 kg blackberries - washed and drained
  • For the batter
  • 50 - 80g self-raising flour
  • 125ml cider, approximate quantity
  • For the apples
  • 2 apples, cored and sliced into rings
  • 50g plain flour
  • vegetable oil, for deep-frying
  • caster sugar, for dusting

Method

  1. Preheat the oven to 200C/ 180C Fan/ Gas 6.
  2. Split the vanilla pod and scrape the seeds from the centre. Combine the seeds with the mascarpone cheese and beat in the egg yolks and sugar.
  3. Tip the blackberries in an ovenproof dish and dollop over the mascarpone cheese mixture.
  4. Bake for 5 - 8 mins - until the cheese is just beginning to firm up.
  5. Whilst the blackberries are in the oven, prepare the batter. Sieve the flour into a bowl and whisk in enough cider to make a batter - it should have the consistency of double cream.
  6. Dust the apple rings in plain flour before dipping in the batter. Heat the oil in a deep fat fryer or large wide saucepan, and when hot, fry the apple rings, in batches, until golden brown. Drain on absorbent kitchen paper.
  7. To serve, dust the apple rings with caster sugar, and serve with a generous spoonful of the warm blackberry and mascarpone cream.
http://sharingourfoodadventures.com/apple-fritters-blackberries-recipe/

Hope you enjoy having a go at this Apple Fritters with Blackberry recipe, and eating this lovely autumn dessert.  If anyone has any other good ideas for fruit fritters, I would love to know. By next autumn, if our Kitchen Garden progresses well, we should have all manner of fruit to play around with, food-wise.

And one more thing.  As I am ‘on the mend’, I will be having a go at doing more photography – in the garden, the Kitchen Garden and with the food that I will hopefully be cooking well enough to justify a food photograph.  My little camera broke, but I have a new phone and also the use of Erik’s big but brilliant camera.  So keep your fingers crossed for me, and watch out for more of our own food pictures.  Keep warm!

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