---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Fruits/nuts, Desserts
       Yield: 8 servings
      12 sm Apricots; -=OR=-
       6 lg -Apricots, halved
      12    Whole almonds
       2 tb White rum
     1/2 c  Unbleached all-purpose flour
     1/2 c  Cornstarch
       3 tb Sugar
     1/2 ts Salt
     1/2 ts Cinnamon
     1/2 ts Baking powder
     1/2 c  Water; plus
       1 tb Water
       3 tb Melted butter
   1 1/2 qt Vegetable oil; for frying
            Confectioners' sugar
   RINSE THE APRICOTS, slit the sides and remove the pits with a small spoon,
   leaving the apricots intact. Replace each pit with an almond. Place the
   apricots in a bowl and sprinkle the slit sides with the rum. For the
   batter, combine the dry ingredients in a bowl and whisk in the water, then
   the melted butter. Pour the oil into a 4-quart pan and heat it to 350F.
   With a fork, dip the apricots into the batter and add to the hot oil 3 or 4
   at a time, frying them about 6 or 7 minutes, until the batter is a deep
   golden and the apricots are cooked, but still firm. Drain the fritters on
   absorbent paper as they are fried and keep them warm in a 300F oven. To
   serve, sprinkle the fritters generously with confectioners' sugar.