Anise Fritters With Four Fruit Compote Food

ANISE FRITTERS WITH FOUR-FRUIT COMPOTE

Steps:

• To make the fritters:
• Whisk together first 5 ingredients in small bowl; let stand 10 minutes. Combine flour, 1/2 cup sugar, baking powder and salt in medium bowl. Using fingers or pastry blender, add chilled margarine to flour mixture and cut in until mixture resembles coarse meal. Stir egg mixture thoroughly into dry ingredients.
• Heat 2 inches vegetable oil in heavy medium saucepan to 350°F. Working in batches, drop batter by rounded tablespoonfuls into hot oil. Cook until brown, turning occasionally, about 3 minutes. Transfer fritters to paper towel-lined cookie sheet and cool.
• Combine powdered sugar and 1/4 cup liqueur in small deep bowl. Add enough water to make medium-thick glaze. Dip fritters halfway into glaze. Arrange fritters glaze side up on plate. (Can be prepared 6 hours ahead. Let stand at room temperature.)
• Arrange 3 fritters on each of 8 plates. Spoon compote alongside. Garnish with fresh mint and serve.
• To make the compote:
• Bring water, sugar and aniseed to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, about 20 minutes. Place apricots in medium bowl. Strain boiling syrup over apricots. Discard aniseed. Add liqueur to apricots and stir. Cover and let stand at room temperature until apricots are tender, about 8 hours. (Can be prepared 1 day ahead. Let stand at room temperature.)
• Add pineapple, strawberries and kiwi fruit to apricots. Toss well. Cover and refrigerate 1 hour.

FRESH CITRUS COMPOTE

Steps:

• For Syrup:
• Bring all ingredients to boil in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 25 minutes. Using small sharp knife, scrape vanilla seeds into syrup; return bean to syrup. Cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Fruit:
• Cut peel and white pith off oranges and grapefruit. Using small sharp knife, cut between membranes of oranges and grapefruit to release segments. Cut each kiwi into 8 wedges. Cut pineapple into 1/2-inch-thick slices. Drain fruit. Place in bowl. Discard vanilla bean and star anise from syrup. Pour syrup over fruit and stir to combine. Serve over frozen vanilla yogurt or ice cream.

FOUR FRUIT COMPOTE SIDE DISH

Steps:

• Drain pineapple, reserving 3/4 cup juice.
• In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice (from Mandarin oranges) and lemon juice.
• Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer.
• Remove from the heat, set aside.
• In a bowl, combine pineapple chunks, oranges, apples and bananas.
• Pour warm sauce over the fruit; stir gently to coat.
• Cover and refrigerate.

GRAPEFRUIT, GINGER, AND STAR ANISE COMPOTE

Steps:

• Bring 1 cup water, sugar, ginger, and star anise to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture begins to thicken, about 10 minutes. Stir in grapefruit peel. Reduce heat to low and simmer syrup 30 minutes.
• Place all grapefruit sections in large bowl. Using slotted spoon, remove ginger from syrup and discard. Pour hot syrup with star anise over grapefruit; let stand at room temperature 1 hour, stirring occasionally. (Can be made 4 hours ahead; cover and chill.) Divide fruit and syrup among 6 small bowls; discard star anise. Serve compote chilled or at room temperature.
• *Brown star-shaped seedpods, sold at Asian markets, specialty foods stores, and in the spice section of some supermarkets.

FOUR-FRUIT COMPOTE

Steps:

• Drain pineapple, reserving 3/4 cup juice. In a large saucepan, combine sugar and cornstarch. Whisk in the orange, lemon and pineapple juices until smooth. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine the fruits. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.