HAITIAN DOUGHBOYS & TROPICAL FRUIT COMPOTE (Pancakes, mango, pineapples, papaya, bananas, lime, strawberries, mint)

Now that I am officially but still an unknown blogger I can finally participate in my friend?s Culinary Tour at FOODalogue. We have been friends for many years and I am quite excited over my first post. Breakfast on weekends is a must at home and when I found this recipe in Cooks.com decided to make it. It only called for these ingredients and to be served with sprinkled granulated sugar, I opted for confectioner sugar. There was no mention of an accompaniment and that?s when I decided on the compote. Also to fry in 2 cups of oil was a bit too much for me.


Note:  I just finished the doughy Doughboys and boy were they delicious.  A little sweet, so of course,  I had to pop a bottle of Prosecco to accompany this dish. They remind me of the Italian Zepolle.

Doughboys:


1 egg
1 cup flour
1/2 cup sugar
1/2 cup of water
Pinch of salt
3 bananas, pureed
1/4 tsp. each of vanilla, cinnamon and nutmeg
1 cups of Oil for frying
Confectioner sugar for dusting

Combine flour, sugar and salt in medium sized bowl, stir and add remaining ingredients, forming a thick pancake-like batter.
Heat vegetable oil in skillet until very hot. Pour one ladle full of batter into hot oil one at a time. Fry on one side until golden brown then turn and fry other side. Drain on paper towel. Dust with confectioner sugar.


Compote:

½ cup sugar
1/3 cup water
½ of a vanilla bean, split lengthwise or two teaspoons extract
1 ½ teaspoon fresh lime juice and zest of lime
2 cups of assorted fruits: papaya, mango, pineapple, bananas, strawberries
Mint for garnish


Combine sugar and water in a heavy small saucepan. Scrape seed from vanilla bean into pan: add bean. Stir over low heat until sugar dissolves, increase heat to high, boil 1 minute. Cool syrup, transfer to bowl. Discard vanilla bean. Mix lime juice into syrup. Cover, chill until cold for at least one hour or over night. Mix into fruit and serve.


Buen Provecho!


Bon Appétit!