Brandied Apricot Beignets With Chocolate Dipping Sauce
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
59
Spice
46
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 cup
Heavy Whipping Cream3 tbsps
Brandy1 tbsp
Honey1 cup
Dried Apricot (chopped)3 tbsp
Water3 tbsps
Sugar1 cup
Whole Milk1 tsp
Salt1 cup
All-Purpose Flour4 large
EggDirections:
1
For sauce: Bring first 3 ingredients just to boil in medium saucepan
2
Remove from heat; add chocolate
3
Let stand 30 seconds
4
Whisk until smooth
5
Do ahead Can be made 4 days ahead
6
Cover; chill
7
Bring first 3 ingredients just to boil in medium saucepan
8
Remove from heat; add chocolate
9
Let stand 30 seconds
10
Whisk until smooth
11
Do ahead Can be made 4 days ahead
12
Cover; chill
13
For beignets: Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves
14
Reduce heat to low, cover, and simmer 2 minutes
15
Remove from heat
16
Steep, covered, 30 minutes
17
Drain; reserve apricots and syrup
18
Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts
19
Remove from heat
20
Add flour; stir briskly until dough gathers into ball
21
Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes
22
Cool 5 minutes
23
Using electric mixer, beat in eggs 1 at a time
24
Beat in apricots
25
DO AHEAD: Can be made 4 hours ahead
26
Cover; let stand at room temperature
27
Preheat oven to 200°F
28
Line large rimmed baking sheet with paper towels
29
Pour oil into large deep saucepan to depth of 1 1/2 inches
30
Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F
31
Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil
32
Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total
33
Using slotted spoon, transfer beignets to sheet
34
Place in oven to keep warm
35
Rewarm chocolate sauce over low heat
36
Mix in reserved apricot syrup
37
Sift powdered sugar over beignets
38
Divide among plates
39
Serve with warm chocolate sauce
40
Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves
41
Reduce heat to low, cover, and simmer 2 minutes
42
Remove from heat
43
Steep, covered, 30 minutes
44
Drain; reserve apricots and syrup
45
Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts
46
Remove from heat
47
Add flour; stir briskly until dough gathers into ball
48
Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes
49
Cool 5 minutes
50
Using electric mixer, beat in eggs 1 at a time
51
Beat in apricots
52
DO AHEAD: Can be made 4 hours ahead
53
Cover; let stand at room temperature
54
Preheat oven to 200°F
55
Line large rimmed baking sheet with paper towels
56
Pour oil into large deep saucepan to depth of 1 1/2 inches
57
Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F
58
Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil
59
Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total
60
Using slotted spoon, transfer beignets to sheet
61
Place in oven to keep warm
62
Rewarm chocolate sauce over low heat
63
Mix in reserved apricot syrup
64
Sift powdered sugar over beignets
65
Divide among plates
66
Serve with warm chocolate sauce