Cherry Chocolate Beignets with Vanilla Stewed Cherries
- 1 vanilla bean
- 4 cups cherries, pitted and halved
- 1/2 cup red wine
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- Pinch salt
- 2 eggs
- 1 -ounce vegetable oil
- 1/4 cup whole milk
- 2 ounces bittersweet chocolate, melted
- 2 ounces dried cherries
- 6 cups vegetable oil, for frying
- Cocoa-Sugar Dusting, recipe follows
Split the vanilla bean in half and with a back of a paring knife scrape the inside of its seeds. In a medium saucepan, add the 4 cups of cherries, red wine, 1/2 cup sugar and the vanilla bean and it's seeds. Cook over medium heat for 15 minutes, remove vanilla bean. Keep stewed cherries warm.
To make Cherry Chocolate Beinets. In a large saucepan, heat up the oil for frying to 360 degrees F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In another medium bowl whisk eggs with oil, remaining 1/4 cup sugar and milk. Add flour mixture to egg mixture, stir in melted chocolate and dried cherries. Roll 2 tablespoons of batter into balls. Fry each side for 1 minute. Transfer beinets to a rack.
To serve, place about 1/3 cup of the poached cherries with liquid in a soup bowl. Place 2 to 3 beinets on top and garnish with cocoa-sugar dusting.Cocoa-Sugar Dusting:
1 tablespoon cocoa powder
1/2 cup sugar
In a small bowl combine cocoa powder and sugar.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Executive Pastry Chef Christine McCabe Tenturi, Sugar a dessert bar