Cinnamon fritters with flambéed greengages

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.

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.

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

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.

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.

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.

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