Fried Pastries With Wine Syrup

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • For the Syrup:
  • 2 cups dry red wine
  • 3/4 cup sugar
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 strips orange zest
  • 1 bay leaf
  • For the Pastries:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • Grated zest of 2 oranges
  • 2 tablespoons fresh orange juice
  • Vegetable oil, for frying
  • Confectioners' sugar, for dusting
  • 1 cup pomegranate seeds
Directions

Make the syrup: Bring the wine, sugar, cinnamon stick, cloves, orange zest and bay leaf to a simmer in a saucepan over medium-high heat, stirring; cook until reduced to 3/4 cup, about 15 minutes. Let cool completely. Discard the bay leaf.

Make the pastries: Whisk the flour, baking powder and salt in a bowl. Add 1/2 cup water, the egg, orange zest and juice and whisk until just combined. Transfer the batter to a plastic squeeze bottle.

Heat 1 1/2 inches vegetable oil in a shallow pot over medium heat until a deep-fry thermometer registers 380 degrees F. Squeeze the batter into the oil into 2-inch rounds; fry, turning once, until puffed and golden, 1 to 2 minutes. Drain on paper towels. Dust with confectioners' sugar and top with pomegranate seeds and the wine syrup.

Photograph by Anna Williams


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    This recipe is featured in:

    The Best Hanukkah Recipes