Apple Fritters with Apricot Sauce and Vanilla Ice-cream


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

If it’s a hot pudding you’re after, this must be one of the easiest. So many other fruits can be used – bananas, apricots, pears – but I find apples go so well with the ice-cream and apricot sauce.



    To make the apricot sauce, dissolve the sugar in the water over a low heat then bring to the boil and boil for a few minutes to make a syrup. Cook the apricots in the syrup and jam for about 10 minutes until they have puréed. Push through a sieve and keep warm.

    To make the fritter batter, mix the cider, flour and sugar together. Cut each of the apples into five wedges and lightly flour each piece. Dip them in the batter and deep-fry in hot oil for about 5 minutes until golden and crispy. Drain well.

    To serve, lay the fritters on a plate and pour the apricot sauce next to them. Serve a large spoonful of vanilla ice-cream with each portion. For extra colour, decorate with a sprig of mint.