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Fresh Fruit Beignets
Ingredients
| * | RUM CREME ANGLAISE |
| * | 1 cup milk |
| * | 1 cup cream |
| * | 1/2 cup sugar |
| * | 6 egg yolks |
| * | 3 tbls. dark rum |
| * | BEIGNETS |
| * | 1/4 cup (1/2 stick) butter |
| * | 3 cups fresh fruit |
| * | Sugar to taste |
| * | 2 sheets frozen puff pastry, thawed |
| * | Vegetable oil for frying |
Instructions
| 1 | FOR THE RUM CREME ANGLAISE, combine the milk, cream and sugar in a medium saucepan and bring to a simmer. Beat the egg yolks in a medium stainless steel mixing bowl and place the bowl over a saucepan of simmering water. Whisk the hot milk mixture very gradually into the egg yolks. Cook over medium heat until the sauce thickens to the consistency of custard, stirring constantly with a wooden spoon. Remove from the heat and stir in the rum. Chill, covered, until serving time. |
| 2 | FOR THE BEIGNETS, melt the butter in a large saute pan and add the fruit. Cook until the natural juices are rendered and reduced to a thick syrup. Stir in sugar and remove from the heat. |
| 3 | Cut each sheet of puff pastry into 6 squares to form 12 squares. Spoon about 1/4 cup of the fruit into the center of each square. Fold up the corners of each square to form a pouch to enclose the fruit; seal by pinching gently along the seams. Brush with a small amount of water if necessary and rub gently with your fingertips. |
| 4 | Heat the vegetable oil to 350 degrees in a deep fryer. Add the beignets in batches and deep-fry for 10 minutes or until golden brown; remove with a slotted spoon to paper towels to drain. |
| 5 | To serve, spoon the rum creme anglaise onto the serving plates and place the hot beignets in the center of the plates. |
Notes
- Use strawberries, blueberries, peaches, apples or whatever is in season and whatever you like best for these Fresh Fruit Beignets. The amount of sugar needed depends on the fruit and individual tastes. This also makes a great dessert when served hot with a scoop of ice cream.
Source
Dickie Brennan, Palace Cafe, New Orleans, LA