Let's see … there's about a dozen apricots in a basket and this recipe makes about a dozen warm, crisp and sweet apricot rum fritters. Problem or opportunity solved! Maybe not such a treat for the waistline, but then it would be a shame to waste those beautiful apricots, wouldn't it?
Apricot rum fritters
12 small apricots
1/3 cup white or dark rum
1/2 cup unbleached all-purpose flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
pinch ground cloves
1/2 cup plus 1 tablespoon cold water
3 tablespoons brown sugar
3 tablespoons melted butter
3 cups peanut oil
Cut a slit down the sides of the apricots. Scoop out the fruit stone and insert an almond in each. Arrange the apricots on a plate or in a large bowl with the slit side up and drizzle the rum over the slits. Let stand for 15 minutes.
Meanwhile, sift the flour, cornstarch, baking powder, salt, cinnamon and cloves together into a mixing bowl. Whisk in the water, and then stir in the sugar and butter until combined.
Preheat the oven to 300°. Heat the oil in a small saucepan over medium heat. When the oil is hot but not smoking, use a fork to roll the apricots one at a time through the batter until well coated and drop into the oil, about 3 or 4 to a batch. Gently turn the fritters to avoid sticking in the first minute or so of frying, and cook until deep golden brown, about 6 or 7 minutes. Remove with a slotted spoon and drain well on plenty of paper towel. Repeat until all the fritters are cooked, keeping them warm in the preheated oven.
Serve warm as they are, or with maple syrup or a sprinkling of icing sugar if you really have a craving for even more sweetness.