Desserts and Fruit
- 3 ½ oz all-purpose flour
- 1 oz sugar
- 1 tablespoon Rum
- 1 tablespoon Academia Barilla 100% Italian Extra Virgin Olive Oil
- 2 eggs
- 4 apples
- lemon juice
- confectioners sugar
20 minutes preparation + 5 minutes cooking
Put flour, 2 egg yolk, rum, oil and sugar in a bowl and whisk all together. Add 1 or 2 tablespoons of water if the dough results a bit dry.
Just at the end add 2 egg whites whipped to firm peaks.
In the meanwhile peel the apples, core them and cut them cross-wise in slices about 0.2 inches thick and marinate them in lemon juice for 5 minutes.
In a saucepan heat enough oil to deep fry the slices then put them into the batter, fry them and finally drain them on a sheet of absorbent kitchen paper.
Serve hot dusted with powdered sugar.
Various types of fruit may be fried in the same way: pears, bananas, apricots, etc..
Today, when we hear the word “sweet” the first thing to come to mind is sugar, however, in the past, desserts were primarily sweetened with honey. Even though the Ancient Greeks and Romans knew about sugar, at that time it was so rare and expensive that it was used only for medicinal purposes. It wasn’t until the 11th century, following the Arab invasion of Europe, that sugar was introduced to Sicily and Spain and from there spread to the rest of Europe. Due to its high cost, comparable to that of silver, sugar was used like a spice, rather than a primary ingredient. When served at a dinner hosted by a nobleman, sugar was a sign of wealth and power.
In the 16th century, following the discover of sugar cane in the Americas, the price of sugar dropped and it finally was used as a sweetener in Europe. The real spread of the use of sugar, however, came as a result of Napoleon’s incentive for Europeans to cultivate sugar beets in order to sustain an embargo with France’s enemies. This caused the price of sugar to really go down in Europe, allowing sugar to quickly become the sweetener of the masses.
Other suggested recipes
This dish is part of our Thanksgiving Italian-style menu