• Ingredients: 27
  • Serves: 40

Brandied apricot beignets with chocolate dipping sauce with chopped dried apricots, water, sugar, brandy, whole milk, unsalted butter, cut into 1/2-inch cubes, salt, all purpose flour, large eggs, vegetable oil, powdered sugar.

Ingredients

Sauce:

Beignets:

ACCOMPANIMENTS

  • Table Salad
  • Vietnamese Dipping Sauce

For cooking and serving crêpes

  • 4 tsps. vegetable oil
  • 6 oz. fresh soybean or mung-bean sprouts , trimmed
  • 1/4 cup chopped scallions
  • 1 small head green or red leaf lettuce
  • 1/2 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh cilantro sprigs
  • Lime wedges

For Serving

Directions

For sauce:

  1. Step 1 Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds.

    For this step you will need

  2. Step 2 Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.

For beignets:

  1. Step 3 Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves.

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  2. Step 4 Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.

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  3. Step 5 Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts.

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  4. Step 6 Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes.
  5. Step 7 Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead.

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  6. Step 8 Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches.

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  7. Step 9 Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil.

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  8. Step 10 Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total.
  9. Step 11 Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
  10. Step 12 Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
  11. Step 13 Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.

Nutrition information

Calories 136 Carbohydrates 10 g (3%)
Fat 11 g (16%) Protein 2 g (3%)
Saturated Fat 4 g (19%) Sodium 41 mg (2%)
Polyunsaturated Fat 1 g Fiber 1 g (2%)
Monounsaturated Fat 5 g Cholesterol 30 mg (10%)