Apple Beignet with Chocolate Sauce
The Episode
Ingredients
- 2 Apples WA Fuji or honey crisp, peeled, cored and sliced
- 1/2 cup Apple jack alcohol
- 2 tablespoons granulated sugar
Directions
- Peel, core and slice the apples at about 5/16 inch thick. Place the slices in a gratin dish.
- Pour the apple jack alcohol over the apple slices, sprinkle with the sugar. Let it sit for one hour and turn the slices over.
- Let it sit for another hour.
Chocolate sauce
Ingredients
- 1 cup water
- 2 ounces granulated sugar
- 3 ounces good quality cocoa powder
- 1/2 ounce unsalted butter
Directions
- In a sauce pan, mix the water and sugar, bring it to a boil.
- Whisk in at once the cocoa powder. Bring it back to a boil and turn it off. Whisk in the butter. Cool off.
Batter
Ingredients
- 1 cup Beer WA Noli lager
- 9 ounces all purpose flour, sifted
- 1 teaspoon Baking powder
- 2 large whole eggs
- 3 eggs, whites only
- Oil for frying
- Powdered sugar for garnish
Directions
- In a mixing bowl, mix the sifted flour and the baking powder. Form a well with the flour.
- In the middle, add the whole eggs, half of the beer. Whisk it all until a very thick paste.
- Add the remainder of the beer. In a separate bowl, whisk the egg whites to hard peak. Fold in the beaten egg whites to the batter.
- Dip each slice of apple in the batter making sure that it coats all of the apple. Deep fry at 350 F, when you see a good coloration on the bottom half of the apple (they will float), flip them on the other side until identical coloration.
- Remove from the fryer on a plate with paper towels to absorb the frying oil.
- Sprinkle with powdered sugar and serve hot with a side of the chocolate sauce as a dipping sauce.
