This apple-raisin beignet recipe is an old Niçois dessert. The lovely crisp fritters can also be made with bananas, peaches, apricots, or acacia blossoms. Rum brings out the flavor of tart apples and raisins and enlivens this dessert. Since the fruit must marinate for 3 hours and the batter rest 1 hour, this is not a last-minute dish.
Peel, core, and dice the apples. Combine them with the raisins, rum, and sugar and let them stand for 3 hours.
Separate the egg whites from the yolks and reserve them. Blend the yolks and beer and stir in the flour, salt, and butter or oil. Stir well until the batter is smooth. Leave in a warm place (such as a turned-off oven) for 1 hour.
When all the beignets are ready, arrange them in a long basket or a platter line with a napkin. Sprinkle confectioners’ sugar (or crushed crystallized sugar and a little dark rum) on top and serve.
© 1990 Mireille Johnston estate. All rights reserved.