An easy-to-make dessert, Beignets d’Ananas (bayn-yay dah-nah-nah) is best made with fresh pineapple, although well- drained, canned pineapple slices may be substituted.
6 SERVINGS large pineapple
1 tablespoons sugar
2 fl. oz.
1 ½ cup kirsch or rum
4 oz. flour
1 egg plus
1 egg yolk
1 tablespoon vegetable oil
5 fl. oz. milk
4 oz. vegetable fat
2 tablespoons castor sugar
To prepare the pineapple, cut off the crown. Slice the pineapple crossways, into 2-inch slices, with a long, very sharp knife. Cut the rind and eyes from each slice. Remove the core and cut each pineapple slice in half.
Place the pineapple slices in a medium-sized bowl and sprinkle with the sugar and kirsch, or rum. Put in a cool place to marinate while you are making the batter.
Sift the flour into a medium-sized mixing bowl. Make a well in the centre of the flour and put in the eggs and the oil.
With a wooden spoon, mix the eggs and oil, slowly incorporating the flour and gradually adding the milk. Mix to a smooth batter, then beat well. Cover and place the batter in the refrigerator for 30 minutes.
Heat the fat in a large frying-pan over high heat. Using a skewer, or a long-handled fork, dip the pineapple slices into the batter to coat them thoroughly. Carefully drop the coated slices one by one into the hot fat.
Fry the pineapple slices on both sides until they are golden brown. Drain them on kitchen paper towels for 1 minute and then arrange them on a serving plate. Sprinkle them with a little castor sugar. Serve hot.