A perfect fall dessert or that sweet something to share with special friends over coffee on a brisk fall day. It's like fried green tomatoes, in that many are eaten as soon as they're cool enough to pick up and dunk in the sauce. You owe it to yourself to try this at least once. It's so easy!
Caramel Butter Rum Dunking Sauce
1 cup sugar1 tablespoon sorghum molasses (substitute honey or omit if you don’t have sorghum)
4 tablespoons butter, cut into pieces
1/3 cup water (I use half apple cider)
1/4 cup spiced dark rum
1/3 cup heavy cream
Dash of salt
Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is light amber. Stir in butter, water, rum, sorghum, and a pinch of salt (caramel will harden and steam vigorously) and cook over low heat, stirring occasionally, until caramel has dissolved. Add cream and bring to a boil, stirring, then remove from heat. Allow to cool to room temperature.
Sliced Apple Beignets
About 8 cups vegetable oil, divided2 apples (your choice Golden Delicious, Fuji, Honey Crisp, Gala etc)
1-3/4 cups self-rising cake flour, divided
1 extra large egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup sparkling apple cider
Powdered sugar for dusting
Preheat oven to 250 degrees with rack in middle. Set a cooling rack in a large shallow baking pan.
Heat 2 inches oil in a 5- to 6-quart heavy pot over medium-high heat to 375 degrees. Meanwhile, peel apples and cut crosswise into 1/4-inch-thick slices. Cut out core with cutter, then pat apple rings dry. Put 1-1/4 cups flour in a large shallow bowl and make a well in center. Beat egg in a small bowl with a fork, then stir in cider, spices, and 1 tablespoon oil and pour into well. Stir with fork until a lumpy batter forms. Working in batches of 3 or 4, dredge apple rings in remaining 1/2 cup flour, shaking off excess, then dip in batter to coat, letting excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Transfer to rack and keep warm in oven. Return oil to 375 degrees between batches. Just before serving, dust warm beignets with powdered sugar and serve with the dunking sauce.
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