Apple Fritters with Apricot Sauce and Vanilla Ice-cream

Name: Apple Fritters with Apricot Sauce and Vanilla Ice-cream
Cuisine: United Kingdom
Ingredients: 1 quantity Vanilla Ice-cream; 300 ml (10 fl oz) water; 350 g (12 oz) fresh apricots, stoned and quartered; 2 tablespoons apricot jam (optional); 300 ml (10 fl oz) sweet cider; 100 g (4 oz) plain flour plus a little extra for coating; 25 g (1 oz) caster sugar; 25 g (1 oz) caster sugar; 4 Granny Smith apples, peeled and cored; Vegetable oil for deep-frying; 1 sprig of fresh mint (optional)

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

1 quantity Vanilla Ice-cream

Europe
United Kingdom
Dessert
Vegetarian

Method

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