Pawaru-Grahmata

№ 28IV. nodaļa

Ābolu vrikandeles

Apple fritters with wine and raisin sauce

  • Serves 4–6 (about 16 fritters)
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Ahbolu wrikandelles.

Modernizētslpp. 216 · PDF 230
4 porcijas

The book gives 16 apples, 3 eggs and 2 extra yolks; we've used about a quarter. The other amounts are ours.

Method

7 soļi
  1. Peel, quarter and core the apples. Simmer them with the sugar and water, covered, for 10–15 minutes, until soft. Take off the lid and cook, stirring, for about 5 minutes more, until the purée is thick and dry (our addition). Press it through a sieve or colander. You should have about 450 g. Leave to cool.
  2. Beat the egg and yolk and mix them into the purée with the currants, lemon zest, cinnamon and sugar. Stir in breadcrumbs until the mixture is thick and firm enough to shape; it stiffens as it stands. Chill for 30 minutes.
  3. With wet hands, shape walnut-sized balls and flatten them into cakes about 2 cm thick. If they are very soft, roll them in breadcrumbs.
  4. Fry them in the clarified butter over medium heat for about 3 minutes on each side, until golden brown. Drain on paper and lay them in a warm dish.
  5. For the sauce, simmer the raisins in the wine for 5 minutes. Whisk the yolks, sugar and cinnamon in a heatproof bowl, then whisk in the hot wine. Return to the pan over low heat and whisk constantly until it is frothy and thick enough to coat a spoon, about 75–80 °C. Don't let it boil.
  6. Pour the sauce over the fritters and serve at once.
  7. Pudding version: the book says a larger batch can be made into a pudding. Double the mixture, spread it in a buttered 1.2 l dish and bake at 180 °C for 40–45 minutes, until set and golden.

Notes

What the book says vs. what we added

the book peels and cores 16 apples, cooks them soft in water with sugar, mashes them and presses them through a colander, then mixes in 3 eggs and 2 extra yolks, washed currants, chopped lemon peel, cinnamon, sugar and enough grated white bread to make a thick, firm dough. A larger batch can be made into a pudding; or the fritters are fried in butter, laid in a dish and covered with a sauce of wine, beaten egg yolk, sugar, cinnamon and raisins. Drying the purée, the crumb coating, the sauce method, the times and temperatures are ours.

Apples

use sharp apples that cook down to a purée. Sweet dessert apples make a wetter, blander mixture.

Wine

a medium-dry white such as a Riesling suits the sauce.

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