Tropical Fruit Beignets Recipes

SPRINGTIME BEIGNETS & BERRIES

Springtime Beignets & Berries image

I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. -Kathi Hemmer, Grand Junction, Colorado

Provided by Taste of Home

Categories Brunch Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1/4 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons warm water (120° to 130°), divided
1/2 cup evaporated milk
1 package (1/4 ounce) quick-rise yeast
1 large egg
3-1/4 to 3-3/4 cups all-purpose flour
Oil for deep-fat frying
Confectioners' sugar
Berries and whipped topping, optional

Steps:

Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended., Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight., Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 36mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber trace fiber), Protein 1g protein.

TROPICAL FRUIT FLAMBé

Tropical Fruit Flambé image

This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.

Provided by jjbazoka Music

Categories Desserts Fruit Desserts

Time 30m

Yield 3

Number Of Ingredients 8

Ingredients

¼ cup apple juice
2 tablespoons brown sugar
1 medium ripe mango, peeled and sliced
2 medium ripe bananas, peeled and sliced
6 large strawberries, sliced crosswise
¼ teaspoon ground cinnamon
¼ cup dark rum
1 ½ scoops vanilla ice cream

Steps:

Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g

TROPICAL FRUIT BEIGNET WITH MANGO COULIS AND COCONUT ICE CREAM

Tropical Fruit Beignet with Mango Coulis and Coconut Ice Cream image

Provided by Emeril Lagasse

Categories dessert

Time 2h

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, plus more if needed
1 egg
1 tablespoon sugar
3 tablespoons small diced papayas
3 tablespoons small diced mango
3 tablespoons small diced pineapple
3 tablespoons small diced quava
Oil for frying
2 whole mango, peeled, seeded, and chopped
Juice of one lemon
2/3 cup water
1/2 sugar
4 quenelle scoops of coconut ice cream (If coconut ice cream is not available, fold toasted coconut, 1 tablespoon Malabu Rum, with softened vanilla ice cream)
Powdered sugar in shaker
2 tablespoons chiffonade mint

Steps:

Preheat the fryer. In a mixing bowl, combine the flour, baking powder, salt and sugar together. Beat in the egg and milk, adjusting the amount of milk to make a thick batter. Fold in the small diced fruit. Refrigerate for 1 hour. In a saucepot, combine the chopped mango, lemon juice, water and sugar together. Bring the mixture up to a boil. Reduce to a simmer and cook for 5 minutes or until the fruit is very tender. Pour the mixture into a food processor and puree until smooth. Remove and allow to chill for 30 minutes. In the hot grease, drop a heaping tablespoon of the beignet. Fry 5 to 6 at a time and stir constantly for even browning. Fry the beignets for 2 to 3 minutes, or until golden brown. Remove from the fryer and drain on a paper-lined plate. Powder the beignets with powdered sugar. Spoon the coulis in the center of the plate. Place the quenelle of ice cream in the center of the coulis. Arrange the beignets around the ice cream. Garnish with powdered sugar and chiffonade of mint.

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