Also in the Netherlands, we love frying! So the base of this recipe goes back to the 20’s. Beignets and frying was popular because it was an easy way to turn regular fruits in a festive dessert. I understand that you may not feel very sure about the combination of thyme and apricots. However, I’m assuring you; it is a great combination. If you really don’t feel like using thyme, replace it by elderflower, vanilla, cinnamon or maybe a nut liquor! If you are not into frying today; have a look here for another great dessert option!
Apricot Beignets & Thyme
- Cooking pan
- Baking pan
- Frying Pan
- 200 gram Apricots (you can also use dried apricots; these just need to be soaked 8 hours ahead)
- 500 ml Peach Juice (or sweet white wine, orange juice or just water)
- 4 gram Dried Yeast
- 130 gram Flour
- 200 ml Oat Milk
- 2 tbsp Sugar
- Some Thyme
- Powdered Sugar
- Make the dough by mixing the yeast, lukewarm milk and flour. Let it rise for 45 minutes.
- Cut the apricots in half and take out the seed.
- Pour the juice in the cooking pot and bring this to a boil. Poach the apricots in the hot liquid with the thyme leaves. Poaching means the liquid is hot but not cooking (with big bubbles).
- Take the apricots out of the pot after 3 minutes and let them cool down. Take off the skin and sprinkle the apricots with some sugar.
- Heat up your fryer to 180 degrees celsius or 360 degrees Fahrenheit.
- In the meanwhile, let the cooking liquid reduce until it has the looks of a syrup. To speed up the process, you could add some additional sugar to the cooking liquid. However, most of the time the juice contains enough sugar already.
- Cover the apricots completely with the flour mixture and fry until golden. This should take about 4 minutes.
- Serve with some powdered sugar and the syrup!