Roasted Apple Beignets with Cinnamon Sugar - tart apples

Method

• Preheat the oven to 350F.
• Grease the cookie sheet or line it with parchment.
• Prepare and roast the apple slices:
• Peel and core the apples with a corer.
• With a sharp knife, slice each apple into 4 even doughnut-shaped cross sections.
• Lay the apples on the prepared cookie sheet and dot each slice with butter, dividing the butter evenly among the apple slices.
• Sprinkle the sugar on top and bake until the apples are puffed and slightly soft to the touch, and a knife inserted meets no resistance, about 30 minutes.
• If the apple slices seem firm and uncooked, bake for 10 minutes and check again.
• Remove from the oven and allow them to cool.
• While the apples are baking, prepare the beignet batter.
• Separate the eggs, reserving the whites.
• Place 3 egg yolks in a medium bowl; discard the remaining one or use it in something else.
• Whisk together the egg yolks, salt, oil, and beer.
• Add the flour and whi sk the batter, by hand, until it is smooth and thick.
• In another bowl with a clean whisk, whisk the egg whites until frothy.
• Add the cream of tartar and continue whisking until the whites have foamed and hold soft peaks.
• While continuously whisking, add the sugar and beat the whites until they have become shiny, increase in volume, and hold slightly stiff peaks.
• Using a rubber spatula, scrape the egg whites into the egg yolk batter.
• Place the spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.
• Rotate the bowl 45 degrees and continue folding until all the egg whites are incorporated.
• Cover the batter and refrigerate until you are ready to fry the apples.
• Do not leave the batter unused for more than 1 hour.
• Fry the apples:
• Heat the oil in a frying pan over medium heat to 325F but no higher than 340F.
• If you do not have the size pan I recommend, make sure the oil in the pan you do use is at least 1 inch deep.
• While the oil is heating, mix together the cinnamon and sugar in a small bowl and place it next to the stove.
• Line a plate with 3 paper towels to drain the beignets before dipping them in the sugar.
• Also have ready a second plate on which to place the finished beignets.
• To test that the oil is hot enough, drop 1/2 teaspoon of beignet batter into the hot oil.
• The batter should puff immediately and the oil should bubble vigorously a round the batter.
• When the oil is ready, dip each roasted apple in the batter, coating both sides, and gently lay it down in the hot oil.
• Cook 6 to 8 apple slices at a time.
• Using a slotted spoon or small spatula, flip each apple over and cook it until the batter has taken on a golden brown on both sides.
• Remove the beignets and rest them on the paper towel for 1 minute before dredging in the cinnamon sugar.
• Serving Suggestions:
• Serve immediately.
• Place 2 beignets on a plate with a dollop of whipped cream and a drizzle of the Rum Caramel Sauce, if desired.
• Variation:
• Roasted Pear Beignets:
• Substitute 4 large ripe Anjou pears for the apples and follow the same directions.