Beignets de Pommes (Apple Fritters)

Ingredients

• Reinette apples
• Caster sugar
• Cognac
• Light frying batter
• Fat
• Icing sugar

Instructions

1. Pierce Reinette apples through the centre with a column cutter one and a half centimetres in diameter to remove the core and pips.
2. Peel them and cut them into rounds 7 to 8 millimetres thick.
3. Macerate the rounds for 20 minutes with caster sugar and cognac or rum.
4. A few minutes before serving, blot them lightly.
5. Dip them in a light frying batter and drop them into plenty of hot deep fat.
6. Drain them and arrange them on a tray.
7. Dust with icing sugar, glaze briskly and dress on a napkin.