Ingredients Jump to Instructions ↓

  1. 200 ml water

  2. 85 g unsalted butter , cubed

  3. 1 pinches salt

  4. 115 g plain flour

  5. 3 greengages , stones removed, finely chopped

  6. 3 eggs

  7. 10 tsp caster sugar

  8. 1 tsp ground cinnamon

  9. vegetable oil , for deep-frying

  10. 1 knob butter

  11. 6 greengages , cut in half and stones removed

  12. 1-2 tbsp caster sugar

  13. 50 ml prunelle de Troyes liqueur

Instructions Jump to Ingredients ↑

  1. For the fritters: heat the water in a pan and add the butter. Bring to the boil then add the salt and stir in the flour. Beat well over a gentle heat for 1-2 minutes.

  2. Remove from the heat and stir in the chopped greengages. Leave to cool slightly before adding the eggs one at a time, stirring well after each addition. Mix in 4 teaspoons of the sugar. Set aside.

  3. Mix together the remaining caster sugar and cinnamon in a bowl.

  4. Heat a pan, half filled with vegetable oil to 180C for deep-frying. Spoon the fritter mix into the hot oil in batches, to make approximately 14-16 fritters. Cook for 1-2 minutes, or until golden and remove with a slotted spoon. Drain on kitchen paper and then toss in the sugar and cinnamon mixture.

  5. For the flambéed greengages: heat the butter in a pan and add the greengages, cut side down. Heat for 1-2 minutes, then sprinkle over the caster sugar and caramelise over a gentle heat for a few minutes.

  6. Pour the Prunelle de Troyes liqueur in to the pan and flambé. Once the flames have died down, continue to cook for a further 1-2 minutes or until the greengages have softened. Remove from the heat.

  7. Spoon the caramelised greengages onto serving plates and arrange the fritters alongside. Serve at once.


Send feedback