Honey Ricotta Bourboun Fritter with Dried Fig & Pear Bourboun Sauce

March 9th, 2012 § 0 comments

Makes about 25 fritters


1 pound fresh ricotta, drained
3 eggs, beaten
1 teaspoon vanilla
¼ cup sugar
3 teaspoons baking powder
1 cup flour
2 tablespoons *Buffalo Trace Bourboun
Oil for frying
Dried Fig & Pear Compote (recipe follows)


In a large bowl whisk together the ricotta, eggs, vanilla, sugar, baking powder, flour anf bourboun until combined. Refrigerate the batter for one hour. Heat the oil in a large saucepan or fry pan to 375°F making sure that there is at least 2 inches of oil in the pan. Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Fry until sides are both golden brown, about 3-4 minutes for each side. Remove and drain on paper towels. Cool and serve with Dried Fig & Pear Compote and a few drops of *Hemispherical Fig Bitters on top.

Dried Fig & Pear Sauce

Makes 2 cups


1 cup dried figs, chopped superfine
1 pear, peeled, cored and chopped superfine
½ cup turbinado sugar
1 cup water
¼ cup *Buffalo Trace Bourboun
1 tablespoon lemon juice
1 cinnamon stick
2 teaspoons fresh rosemary leaves, chopped superfine
*Hemispherical Black Mission Fig Bitters


Place all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring often for about 30 minutes. Remove from heat and discard the cinnamon stick. Serve spooned on a plate with the doughnuts and a few drops of *Hemispherical Black Mission Fig Bitters on top.

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